水稻籽粒灌浆过程直链淀粉的积累及其相关酶的品种类型间差异

对籼、粳、糯3种类型水稻籽粒灌浆过程中直链淀粉含量的变化及其相关酶活性差异的比较分析表明,不论是早籼品种浙733,还是早粳品种浙农104,其直链淀粉含量在籽粒灌浆过程中的变化趋势基本相似,均表现为灌浆初期的直链淀粉含量较低,随着灌浆时间的推移,籽粒中直链淀粉含量明显升高,灌浆后期则略有降低,而对早糯品种早香糯而言,

Varietal Differences in Amylose Accumulation and Activities of Major Enzymes Associated with Starch Synthesis during Grain Filling in Rice

Based on comparison of amylose content(AC) at different stages of grain filling period among 3 types of rice including indica, japonica and waxy, the relationship between AC and the activities of 6 key enzymes associated with starch synthesis was analyzed in this paper. The results indicated that similar trends of AC could be seen for Zhe733( indica rice) and Zhenong 104( japonica rice), in which lower AC value was at the early stage of grain filling and higher AC value was at the later stage of grain filling, but it was not clear for Zaoxiannuo( waxy rice). Differences in AC among varieties could be found at the beginning stage of grain filling. Moreover, the activity of the granule bound starch synthase (GBSS) was positively correlated to the ratio of AC to total starch content, but the relationship between AC and other enzymes associated with starch synthesis was not found, including sucrose synthase(SS), ADP glucose pyrophosphorylase(AGPP), soluble starch synthase(SSS), starch branching enzyme(SBE), starch phosphorylase and starch debranching enzyme(DBE).