[1]姚姝,陈涛,赵春芳,等.低谷蛋白半糯型粳稻品种(品系)的氨基酸组分含量及淀粉理化性质[J].江苏农业学报,2023,(08):1617-1626.[doi:doi:10.3969/j.issn.1000-4440.2023.08.001]
　YAO Shu,CHEN Tao,ZHAO Chun-fang,et al.Amino acid component content and physicochemical properties of starch in low gluten semi-waxy japonica rice[J].,2023,(08):1617-1626.[doi:doi:10.3969/j.issn.1000-4440.2023.08.001]
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低谷蛋白半糯型粳稻品种(品系)的氨基酸组分含量及淀粉理化性质()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2023年08期
页码:
1617-1626
栏目:
遗传育种·生理生化
出版日期:
2023-12-31

文章信息/Info

Title:
Amino acid component content and physicochemical properties of starch in low gluten semi-waxy japonica rice
作者:
姚姝; 陈涛; 赵春芳; 周丽慧; 赵凌; 赫磊; 路凯; 梁文化; 朱镇; 赵庆勇; 王才林; 张亚东
(江苏省农业科学院粮食作物研究所/国家耐盐碱水稻技术创新中心华东中心/江苏省优质水稻工程技术研究中心,江苏南京210014)
Author(s):
YAO Shu; CHEN Tao; ZHAO Chun-fang; ZHOU Li-hui; ZHAO Ling; HE Lei; LU Kai; LIANG Wen-hua; ZHU Zhen; ZHAO Qing-yong; WANG Cai-lin; ZHANG Ya-dong
(Institute of Food Crops, Jiangsu Academy of Agricultural Sciences/East China Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice/Jiangsu High-quality Rice Research and Development Center, Nanjing 210014, China)
关键词:
低谷蛋白半糯型粳稻; 氨基酸含量; 淀粉理化特性; 食味品质
Keywords:
low gluten semi-waxy japonica rice; amino acid content; starch physiochemical properties; taste quality
分类号:
S511.2+201
DOI:
doi:10.3969/j.issn.1000-4440.2023.08.001
文献标志码:
A
摘要:
氨基酸含量是评价稻米营养品质的重要指标之一,提高稻米中的氨基酸含量,尤其是提高赖氨酸等必需氨基酸含量是提高稻米品质的重要目标。低谷蛋白半糯型粳稻品种是一种具有低直链淀粉含量、低谷蛋白含量特性的新型粳稻品种,适合肾病患者食用。为了明确低谷蛋白半糯型粳稻品种(品系)的氨基酸组分含量与淀粉理化特性,以低谷蛋白半糯型粳稻品种(品系)为材料,半糯型粳稻、普通粳稻品种为对照,在相同生态环境和栽培条件下种植3种不同类型的粳稻品种(品系)共16个,测定并分析稻米总氨基酸含量及各氨基酸组分含量,同时分析直链淀粉含量、糊化温度、胶稠度等淀粉理化特征,并进一步分析氨基酸组分含量与淀粉理化指标的相关性。结果表明,3种类型粳稻品种(品系)间的总氨基酸、赖氨酸、苏氨酸及谷氨酸含量存在显著差异,低谷蛋白半糯型粳稻的总氨基酸、赖氨酸的平均含量显著低于半糯型粳稻、普通粳稻,半糯型粳稻谷氨酸的平均含量显著高于低谷蛋白半糯型粳稻、普通粳稻。低谷蛋白半糯型粳稻的崩解值显著低于半糯型粳稻、普通粳稻,半糯型粳稻的胶稠度与峰值黏度显著高于普通粳稻、低谷蛋白半糯型粳稻；赖氨酸、苏氨酸含量与峰值黏度、食味值呈显著或极显著负相关,与硬度呈显著或极显著正相关。3种不同类型粳稻品种(品系)在赖氨酸含量、直链淀粉含量和崩解值上存在显著差异,其中低谷蛋白半糯型粳稻品种(品系)的赖氨酸含量最低,半糯型粳稻品种具有较低的直链淀粉含量、消减值和回复值,同时具有较高的谷氨酸含量、胶稠度和崩解值。17种氨基酸中,赖氨酸含量对米饭食味品质的影响最大,与米饭的外观、黏度和食味值呈极显著负相关。
Abstract:
Amino acid content is an important evaluation index of rice nutritional quality. Increasing the content of amino acids in rice, especial essential amino acids such as lysine, is an important goal to improve rice quality. Low glutelin semi-waxy japonica rice variety is a new type of rice variety with low amylose content and low glutelin content, which is suitable for kidney disease patients who need to control protein intake. The objective of this study was to clarify the amino acid composition content and starch physiochemical properties of low glutelin semi-waxy japonica rice varieties (lines). The low glutelin semi-waxy japonica rice varieties (lines) were used as materials, and the semi-waxy japonica rice and common japonica rice varieties were used as control. A total of 16 japonica rice varieties including three different types were planted under the same ecological environment and cultivation conditions. The contents of total amino acids and amino acid components and physicochemical characteristics of starch such as amylose content, gelatinization temperature and gel consistency were analyzed, and the correlation between the content of amino acid components and physicochemical properties of starch was further analyzed. The results showed that there were significant differences in the contents of total amino acids, lysine, threonine and glutamic acid among the three types of japonica rice varieties (lines). The average content of total amino acids and lysine in low glutelin semi-waxy japonica rice was significantly lower than that in semi-waxy japonica rice and common japonica rice, and the average content of glutamic acid in semi-waxy japonica rice was significantly higher than that in low glutelin semi-waxy japonica rice and common japonica rice. The breakdown value of low glutelin semi-waxy japonica rice was significantly lower than that of semi-waxy japonica rice and common japonica rice, and the gel consistency and peak viscosity of semi-waxy japonica rice were significantly higher than those of common japonica rice and low glutelin semi-waxy japonica rice. The results of correlation analysis showed that the contents of lysine and threonine were negatively correlated with peak viscosity and taste value significantly or extremely significantly, and were significantly or extremely significantly positively correlated with hardness. There were significant differences in lysine content, amylose content and breakdown value among the three different types of japonica rice varieties (lines). Among them, the low glutelin semi-waxy japonica rice varieties (lines) had the lowest lysine content. Semi-waxy japonica rice varieties had lower amylose content, setback value and recovery value, higher glutamic acid content, gel consistency and breakdown value. Among the 17 amino acids, lysine content had the greatest influence on the taste quality of rice, and was significantly negatively correlated with the appearance, viscosity and taste value of rice(P<0.001).

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备注/Memo

备注/Memo:
收稿日期:2023-02-06基金项目:江苏省农业科技自主创新基金项目[CX(22)3143]；现代农业产业技术体系建设专项资金资助项目(CARS-1)作者简介:姚姝(1982-),女,江苏镇江人,博士,副研究员,从事水稻遗传育种研究。(E-mail)rice19820911@hotmail.com通讯作者:王才林,(E-mail)clwang@jaas.ac.cn;张亚东,(E-mail)zhangyd@jaas.ac.cn
更新日期/Last Update: 2024-01-15