摘要
【目的】稻米中直链淀粉含量是影响米粉品质的重要因素,较高直链淀粉含量的稻米加工的米粉结构坚固,可以减少米粉的蒸煮损失,探索米粉稻籽粒直链淀粉积累特性为调控米粉稻直链淀粉含量和提高米粉稻品质提供理论依据。【方法】2016—2017年早、晚季,选择2个高直链淀粉含量米粉稻品种(陆两优996和中嘉早17)和2个低直链淀粉含量对照品种(陵两优268和湘早籼45)为材料进行大田试验,基于Logistic方程对各品种的籽粒灌浆和直链淀粉积累特性进行分析。【结果】米粉稻直链淀粉含量比对照品种高44.8%—72.3%,差异显著。水稻籽粒直链淀粉积累渐增期、快速期、缓增期及最大积累速率时积累的直链淀粉量,米粉稻比对照品种分别高60.0%—91.1%、61.2%—92.3%、59.3%—89.3%和61.2%—92.8%。相同的种植季节,直链淀粉积累平均速率、渐增期积累速率和最大积累速率,米粉稻比对照平均分别高36.7%—91.2%、40.2%—58.3%和29.2%—108.7%,渐增期持续时间长0.6—2.8 d,最大积累速率启动时间晚1.4—2.9 d。不同的生长季节和品种,直链淀粉积累渐增期、快速期、缓增期直链淀粉积累量对籽粒持续期直链淀粉积累量的贡献率相对稳定,分别为21.03%—21.32%、57.58%—57.88%、11.38%—14.62%。籽粒直链淀粉的积累伴随着籽粒灌浆过程进行,籽粒灌浆干物质积累渐增期、快速期、缓增期比对应的直链淀粉积累阶段发生早0.1—4.9 d。相同的种植季节,籽粒灌浆渐增期、最大灌浆速率启动时间和灌浆持续时间,米粉稻比对照平均长或晚0.1—1.8 d、1.2—2.0 d和1.2—3.6 d。2016年早季水稻开花后前5 d的平均气温和入射辐射量分别为30.1℃和21.1 MJ·m-2,比其他3季同阶段分别高5.1℃—6.3℃和2.0—19.1 MJ·m-2,2016年早季籽粒灌浆和直链淀粉积累持续期比其他3季分别缩短了6.2—11.5d和9.0—13.9 d,籽粒灌浆和直链淀粉积累平�
【Objective】Amylose content in rice grain is a key factor affecting the quality of rice noodle.Rice noodles processed from rice with higher amylose content have a strong structure,which can reduce the cooking loss of rice noodle.It is important to regulate the amylose content and quality of noodle rice by ascertaining the amylose accumulation property of noodle rice grain.【Method】Using two high amylose content noodle rice varieties(Luliangyou 996 and Zhongjiazao 17)and two low amylose content rice varieties(Lingliangyou 268 and Xiangzaoxian 45 as control)as materials,the field experiments were conducted in early and late season in 2016 and 2017.The grain-filling properties and amylose accumulation properties were analyzed based on the Logistic equation.【Result】The amylose content in noodle rice variety was 44.8%-72.3%significant higher in noodle rice than that of control variety.The amylose accumulation in noodle rice showed 61.2%-92.8%,60.0%-91.1%,61.2%-92.3%,and 59.3%-89.3%higher than that in control variety during the gradual increase phase,rapid phase,slow increase phase,and the maximum accumulation rate phase,respectively.In the same planting season,the average rate of amylose accumulation,the accumulation rate during the increasing period and the maximum accumulation rate of noodle rice were 36.7%-91.2%,40.2%-58.3%,and 29.2%-108.7%higher than that of control variety,respectively.And the duration of the gradual increase period was 0.6-2.8 d longer than the control variety,and the maximum amylose accumulation rate start-up time was 1.4-2.9 d later than that of control variety.The contribution of amylose accumulation in gradual,rapid,and slowly increase period of amylose accumulation duration to total amylose accumulation were relatively stable with different rice varieties growing in different seasons,with the value of 21.03%-21.32%,57.58%-57.88%,and 11.38%-14.62%,respectively.Grain amylose accumulation was accompanied by the grain filling process,and the gradual,rapid,and slowly increase phase of
作者
张恒栋
黄敏
邹应斌
陈佳娜
单双吕
ZHANG HengDong;HUANG Min;ZOU YingBin;CHEN JiaNa;SHAN ShuangLü(College of Agronomy,Hunan Agricultural University,Changsha 410128;Qianxinan Institute of Karst Regional Development,Qianxinan 562400,Guizhou)
出处
《中国农业科学》
CAS
CSCD
北大核心
2021年第7期1354-1364,共11页
Scientia Agricultura Sinica
基金
国家重点研发计划项目(2016YFD0300509)。
关键词
米粉稻
直链淀粉含量
籽粒灌浆
积累特性
noodle rice
amylose content
grain-filling
accumulation characteristics
