水稻种子蛋白质的组成和积累形态对稻米品质的影响

设置水培试验对'16-17'(谷蛋白前体聚合物明显,含量高)和'16-20'(谷蛋白前体聚合物不明显,含量低)分别进行CK(氮2800μmol/L,硫80μmol/L)、N(氮3640μmol/L,硫80μmol/L)、S(氮2800μmol/L,硫260μmol/L)、N+S(氮3640μmol/L,硫260μmol...

Effects of Rice Seed Protein Composition and Accumulation Morphology on Rice Quality

A hydroponic test is set for the processing of CK (nitrogen 2800 μmol/L, sulfur 80 μmol/L), N (nitrogen 3640 μmol/L, sulfur 80 μmol/L), S (nitrogen 2800 μmol/L, sulfur 260 μmol/L) and N+S (nitrogen 3640 μmol/L, sulfur 260 μmol/L) for the ‘16-17’ (with high content of the precursor polymer of glutelin) and ‘16-20’ (with low content of the precursor polymer of glutelin), by changing the rice quality and the composition and content of rice storage protein, in order to analyze the rice protein components and related quality traits. The crude protein content increased under different processing of N, S and N+S, that of ‘16-20’ significantly increased by 2.35%, 2.67% and 2.73%. The content of prolamin and glutelin of ‘16-17’ increased by 9.75%, 4.21% and 4.67%, 3.92%, 7.38% and 12.92%, respectively for the two varieties. The glutelin content of ‘16-20’ significantly increased by 17.72% and 29.38% under the processing of S, the prolamin content increased by 3.73% under the processing of N+S,the percentage of globulin was reduced by 2.86%, 3.78% and 3.69% under the processing of N, S and N+S., and the albumin significantly reduced under the processing of N and S. The relative content of the two subunits of glutelin, 57 kDa glutelin precursor and glutelin polymer obviously increased in ‘16-20’. With regard to rice quality, the combined application of N and S didn’t generate obvious impact on the grinding quality of the two varieties, but was conductive to improving the appearance quality and taste quality of the two varieties, and significantly increased the nutritional quality of ‘16-20’. Besides, the thousand seed weight of ‘16-20’ significantly increased under the processing of S and N+S. Hence, under the combined application of N and S, the protein stored in different varieties of rice has great difference in the component and accumulation form, and changes the accumulation amount and accumulation form of the compounds containing sulfydryl proteins. Especially in the condition of abundant S, the protein forms much sulfydryl and disulfide bond in the accumulation process and changes the polymerization contents among protein subunit containing the sulfydryl through disulfide bond to form glutelin polymer with different molecular weight. As a result, the accumulation form of the protein has obvious change, further changing the relevant quality of rice.