摘要
甜味是菜用大豆食味品质的重要方面,是菜用大豆区别于普通粒用型大豆的显著特征之一。菜用大豆的甜味主要归因于可溶性糖含量,其中蔗糖含量约占可溶性总糖的71%,是决定菜用大豆甜度的关键因素,同时也与菜用大豆食味品质评分高度相关。理解蔗糖在菜用大豆籽粒中的遗传与调控机制,对于加速菜用大豆食味品质的遗传改良,提升我国菜用大豆的国际市场竞争力具有重要意义。本文主要对菜用大豆籽粒中蔗糖积累的遗传基础、蔗糖代谢过程中关键酶及同源基因的克隆与调控机制研究进行了归纳总结,并展望了今后菜用大豆蔗糖含量遗传改良发展趋势,以期为菜用大豆食味品质的提升提供参考依据。
Sweetness is an important aspect of vegetable soybean,and it is one of the distinguishing characteristics of vegetable soybean from ordinary grain-type soybean.It is generally believed that the sweetness of vegetable soybean is mainly attributed to the soluble sugar content.Sucrose accounts for 71%of the total soluble sugar,which is the key factor determining the sweetness and taste quality score of vegetable soybean.Understanding the genetic and regulatory mechanism of sucrose in vegetable soybean seeds is of great significance for accelerating the genetic improvement of taste quality and enhancing the competitiveness of Chinese vegetable soybean in the international market.This article reviewed the research progress on the metabolism and regulation of sucrose in vegetable soybean grains,mainly on the genetic mechanism of soybean sucrose content,the regulation mechanism of key enzymes in the process of sucrose metabolism and the cloning of their homologous genes.Finally,the future research directions and goals of vegetable soybean sucrose content were prospected in order to provide reference for improving the eating quality of vegetable soybean.
作者
张伟梅
张古文
冯志娟
刘娜
王斌
卜远鹏
ZHANG Weimei;ZHANG Guwen;FENG Zhijuan;LIU Na;WANG Bin;BU Yuanpeng(Lishui Academy of Agricultural and Forestry Sciences, Lishui 323000, China;Institute of Vegetables, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China)
出处
《浙江农业学报》
CSCD
北大核心
2021年第12期2446-2456,共11页
Acta Agriculturae Zhejiangensis
基金
浙江省农业科学院2020年度青年人才培养项目(2020R23R08E02)
院企合作项目(2018R23B88D01,2018R23B88D02)
浙江省公益技术研究计划(LGN21C150008)
浙江省重点研发计划(2016C02050-10)。
