水稻低淀粉粘滞性突变体的获得与特性分析

利用300 Gy sup]60/sup]Co-γ射线辐照早籼稻品系W8-1干种子，诱发产生了低淀粉粘滞性突变体i]lsv-1/i]。对其淀粉特性分析表明，突变体的表观直链淀粉含量、胶稠度和碱消值与原亲本相仿，但最高粘度、冷胶粘度、崩解值和消减值明显小于原亲本，达最高粘度时间更短，开始糊化温度更高。突变体糊化后的米粉特性和胚乳内淀粉粒的形态与原亲本显著不同。

Development of a Low-Starch Viscosity Rice Mutant and Its Characteristics Analysis

A low starch viscosity mutant of rice (Oryza sativa L.), named as lsv-1, was induced from an early indica rice W8-1 with 300 Gy gamma rays irradiation. Starch quality of the mutant was comparatively characterized along with the original parent W8-1. Apparent amylose content, gel consistency, and alkali spreading value of the mutant lsv-1 were similar to the original parent W8-1. However, the major parameters of starch viscosity in the mutant lsv-1 starch, i.e. peak paste viscosity, cool paste viscosity, breakdown viscosity, and setback viscosity were significantly lower than those of W8-1. It also had a shorter peak time and higher paste temperature, compared to the original parent. The feature of the pasted rice flour and morphology of starch granules in the endosperm of mutant lsv-1 were different from the original parent.