[1]路凯,赵庆勇,周丽慧,等.稻米蛋白质含量与食味品质的关系及其影响因素研究进展[J].江苏农业学报,2020,(05):1305-1311.[doi:doi:10.3969/j.issn.1000-4440.2020.05.030]
 LU Kai,ZHAO Qing-yong,ZHOU Li-hui,et al.Research progress on the relationship between rice protein content and eating quality and the influence factors[J].,2020,(05):1305-1311.[doi:doi:10.3969/j.issn.1000-4440.2020.05.030]
点击复制

稻米蛋白质含量与食味品质的关系及其影响因素研究进展()
分享到:

江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2020年05期
页码:
1305-1311
栏目:
综述
出版日期:
2020-10-31

文章信息/Info

Title:
Research progress on the relationship between rice protein content and eating quality and the influence factors
作者:
路凯赵庆勇周丽慧赵春芳张亚东王才林
(江苏省农业科学院粮食作物研究所,江苏南京210014)
Author(s):
LU KaiZHAO Qing-yongZHOU Li-huiZHAO Chun-fangZHANG Ya-dongWANG Cai-lin
(Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)
关键词:
食味品质蛋白质稻米
Keywords:
eating qualityproteinrice
分类号:
S511.2+2
DOI:
doi:10.3969/j.issn.1000-4440.2020.05.030
文献标志码:
A
摘要:
稻米蛋白质对米饭食味品质的形成具有重要作用,而其含量受到环境和遗传因素共同调控。本文对稻米蛋白质的特点、含量、各组分与食味品质的关系和作用机理以及影响稻米蛋白质含量的遗传和环境因素等进行了总结,以期为稻米蛋白质含量的深入研究和改良稻米食味品质提供参考。
Abstract:
Rice protein plays an important role in the formation of eating quality of cooked rice and its content is regulated by genetic and environmental factors. This paper summarized the characteristics of rice protein, the relationship of rice protein content and its constitutes to eating quality and their mechanisms. The effects of genetic and environmental factors on rice protein content were also summarized in this paper with the aim of providing reference for further research on rice protein content and improvement of eating quality of rice.

参考文献/References:

[1]彭波,孙艳芳,庞瑞华,等. 水稻种子蛋白质含量遗传研究进展[J]. 南方农业学报,2017,48(3):401-407.
[2]赵春芳,岳红亮,黄双杰,等. 南粳系列水稻品种的食味品质与稻米理化特性[J]. 中国农业科学,2019,52(5):909-920.
[3]JULIAO B O. Physicochemcal properties of starch and protein in relation to grain quality and nutritional value of rice[J]. T Rice Breeding,1972,5:389-405.
[4]ZHANG C Q,CHEN S J,REN X Y,et al. Molecular structure and physicochemical properties of starches from rice with different amylose contents resulting from modification of OsGBSSI activity[J]. Journal of Agriculture and Food Chemistry,2017,65:2222-2232.
[5]田爽,王晓萍. 水稻蛋白质的研究进展[J]. 哈尔滨师范大学自然科学学报,2014,30(5):92-95.
[6]WAKAMATSU K,SASAKI O,UEZONO I,et al. Effect of the amount of nitrogen application on occurrence of white -back kernels during ripening of rice (Oryza sativa) under high-temperature conditions[J]. Japanese Journal of Crop Science,2008,77(4):424-433.
[7]石吕,张新月,孙惠艳,等. 不同类型水稻品种稻米蛋白质含量与蒸煮食味品质的关系及后期氮肥的效应[J]. 中国水稻科学,2019,33(6):541-552.
[8]张启莉,谢黎虹,李仕贵,等. 稻米蛋白质与蒸煮食味品质的关系研究进展[J]. 中国稻米,2012,18(4):1-6.
[9]SHEWRY P R,HALFORD N G. Cereal seed storage proteins,structures,properties and role in grain utilization[J]. Journal of Experimental Botany,2002,53(370):947-958.
[10]吴殿星,舒小丽. 稻米蛋白质的研究与利用[M]. 北京:中国农业出版社,2008:1-10.
[11]WEN T N,LUTHE D S. Biochemical characterization of rice glutelin[J]. Plant Physiology, 1985,78(1):172-177.
[12]王康君,葛立立,范苗苗,等. 稻米蛋白质含量及其影响因素的研究进展[J]. 作物杂志,2011,(6):1-5.
[13]应存山. 中国稻种资源的研究进展[J]. 中国水稻科学,1992,6(3):142-144.
[14]刘向蕾,刘奕,程方民. 稻米中四种蛋白质组分的研究进展[J]. 湖北农业科学,2010,49(10):2567-2570.
[15]TANAKA K,OHNISHI S,KISHIMOTO N. Structure,organization,and:chromosomal location of the gene encoding a form of rice soluble starch synthase[J]. Plant Physiology,1995,108:677-683.
[16]COLLIER K,BARBER L, LOTT J N A. A study of indigestible protein fractions of rice (Oryza sativa L.) endosperm fedtomice (Musmusculus) and sheep (Ovismusimon):a qualitative and quantitative analysis[J]. Journal of Cereal Science,1998,27:95-101.
[17]蒋冬花,黄大年,任不凡,等. 水稻醇溶蛋白总含量的多态性[J]. 中国粮油学报,2007,22(1):5-8.
[18]BISELLI C,CAVALLUZZO D,PERRINI R,et al. Improvement of marker-based predictability of apparent amylose content in japonica rice through GBSSI allele mining[J]. Rice,2014,7(1):1-18.
[19]HORI K, SUZUKI K, IIJIMA1 K, et al. Variation in cooking and eating quality traits in Japanese rice germplasm accessions[J]. Breeding Science,2016,66:309-318.
[20]钱春荣,冯延江,杨静,等. 水稻籽粒蛋白质含量选择对杂种早代蒸煮食味品质的影响[J]. 中国水稻科学,2007,21(3):323-326.
[21]马兆惠,李坤,程海涛,等. 表观直链淀粉和蛋白质双低型粳稻食味的关联性状分析[J]. 沈阳农业大学学报,2019,50(1):10-18.
[22]王鹏跃. 稻米蛋白质及组成对其蒸煮食味品质影响的研究[D]. 杭州:浙江工商大学,2016.
[23]刘桃英,刘成梅,付桂明,等. 大米蛋白质对大米粉糊化性质的影响[J]. 食品工业科技, 2013,34(2):97-99,103.
[24]丁毅,华泽田,王芳,等. 粳稻蛋白质与蒸煮食味品质的关系[J]. 食品科学,2012,33(23):42-46.
[25]王志东,赖穗春,李宏,等. 稻米食味品质评价方法的研究进展与展望[J]. 广东农业科学,2011(13):18-20.
[26]GU J F, CHEN J, CHEN L, et al.Grain quality changes and responses to nitrogen fertilizer of japonica rice cultivars released in the Yangtze River Basin from the 1950s to 2000s[J]. The Crop Journal,2015,3:285-297.
[27]BAXTER G,BLANCHARD C,ZHAO J. Effects of prolamin on the textural and pasting properties of rice flour and starch[J]. Journal of Cereal Science,2004,40(3):205-211.
[28]陈莹莹. 江苏早熟晚粳品种稻米品质对氮肥的响应及其类型[D]. 扬州:扬州大学,2012.
[29]YAN C J, L X, ZHANG Y, et al.Performance and inheritance of rice starch RVA profile characteristics[J]. Rice Science,2005,12(1):39-47.
[30]张欣,施利利,丁得亮,等. 稻米蛋白质相关性状与RVA特征谱及食味品质的关系[J]. 食品科技,2014,39(10):188-191.
[31]吴洪恺,刘世家,江玲,等. 稻米蛋白质组分及总蛋白质含量与淀粉RVA谱特征值的关系[J]. 中国水稻科学,2009,23(4):421-426.
[32]MARTIN M,FITZGERALD M A. Proteins in rice grains influence cooking properties[J]. Journal of Cereal Science,2002,36(3):285-294.
[33]谢黎虹,罗炬,唐绍清,等. 蛋白质影响水稻米饭食味品质的机理[J]. 中国水稻科学, 2013,27(1):91-96.
[34]李苏红,宋媛媛,董墨思,等. 大米理化特性与食味品质的相关性分析[J]. 食品研究与开发,2017,38(23):26-31.
[35]张巧凤,吉健安,张亚东,等. 粳稻食味仪测定值与食味品尝综合值的相关性分析[J]. 江苏农业学报,2007,23(3):161-165.
[36]HUANG S J,ZHAO C F,ZHU Z,et al. Characterization of eating quality and starch properties of two Wx alleles japonica rice cultivars under different nitrogen treatments[J]. Journal of Integrative Agriculture,2020,19(4):2-12.
[37]SALEH M I,MEULLENET J F. Effect of protein disruption using proteolytic treatment on cooked rice texture properties[J]. Journal of Texture Studies,2007,38(4):423-437.
[38]吴长明,孙传清,陈亮,等. 稻米营养品质性状的QTL及其与食味品质的关系研究[J]. 吉林农业科学,2002(4):3-7.
[39]FURUKAWA S,TANAKA K,MASUMURA T,et al. Influence of rice proteins on eating quality of cooked rice and on aroma and flavor of sake[J]. Cereal Chemistry,2006,83(4):439-446.
[40]张春红,李金州,田孟祥,等. 不同食味粳稻品种稻米蛋白质相关性状与食味的关系[J]. 江苏农业学报,2010,26(6):1126-1132.
[41]张国民,张玉华,宋立泉,等. 浅谈大米中的蛋白质对营养价值及食味品质的影响[J]. 黑龙江农业科学,2001(3):38-39,55.
[42]向远鸿,唐启源,黄燕湘. 稻米品质性状相关性研究——I. 籼型黏稻食味与其他米质性状的关系[J]. 湖南农学院学报,1990,16(4):325-330.
[43]赵春芳,岳红亮,田铮,等. 江苏和东北粳稻稻米理化特性及Wx和OsSSIIa基因序列分析[J]. 作物学报,2020,46(6):878-888.
[44]CHEN Y,WANG M,OUWERKERK P B F. Molecular and environmental factors determining grain quality in rice[J]. Food and Energy Security,2012,1(2):111-132.
[45]焦爱霞,杨昌仁,曹桂兰,等. 水稻蛋白质含量的遗传研究进展[J]. 中国农业科学,2008,41(1):1-8.
[46]REN Y,WANG Y,LIU F,et al. GLUTELIN PRECURSOR ACCUMULATION3 encodes a regulator of post-golgi vesicular traffic essential for vacuolar protein sorting in rice endosperm[J]. The Plant Cell,2014,26(1):410-425.
[47]YANG Y H,GUO M,SUN S Y,et al. Natural variation of OsGluA2 is involved in grain protein content regulation in rice[J]. Nature Communications,2019,10(1):1949.
[48]YU Y H,LI G,FAN Y Y,et al. Genetic relationship between grain yield and the contents of protein and fat in a recombinant inbred population of rice[J]. Journal of Cereal Science,2009,50(1):121-125.
[49]于永红,朱智伟,樊叶杨,等. 应用重组自交系群体检测控制水稻糙米粗蛋白和粗脂肪含量的QTL[J]. 作物学报,2006,32(11):1712-1716.
[50]TAN Y F,SUN M,XING Y Z,et al. Mapping quantitative trait loci for milling quality, protein content and color characteristics of rice using a recombinant inbred line population derived from an elite rice hybrid[J]. Theoretical and Applied Genetics,2001,103(6/7):1037-1045.
[51]YOSHIDA S,IKEGAMI M, KUZE J,et al. QTL analysis for plant and grain characters of sake-brewing:rice using a doubled haploid population[J]. Breeding Science, 2002,52:309-317.
[52]PENG B,KONG H,LI Y,et al. OsAAP6 functions as an important regulator of grain protein content and nutritional quality in rice[J]. Nature Communications,2014,5:4847.
[53]蒙秀菲,冯仕喜,曾涛,等. 灌浆成熟期气温对稻米品质影响[J]. 山地农业生物学报,2019,38(4):8-12.
[54]曹云英. 高温对水稻产量与品质的影响及其生理机制[D]. 扬州:扬州大学,2009.
[55]周广恰,徐孟亮,谭周,等. 温光对稻米蛋白质及氨基酸含量的影响[J]. 生态学报,1997,17(5):537-542.
[56]孟亚利,周治国. 结实期温度与稻米品质的关系[J]. 中国水稻科学,1997,11(1):51-54.
[57]RESURRECCION A P,HARA T,JULIANO B O,et al.Effect of temperature during ripening on grain quality of rice[J].Soil Science and Plant Nutrition,1977,23(1):109-112.
[58]高继平,隋阳辉,张文忠,等. 水稻灌浆期冠层温度对植株生理性状及稻米品质的影响[J]. 中国水稻科学,2015,29(5):501-510.
[59]程方民,朱碧岩. 气象生态因子对稻米品质影响的研究进展[J]. 中国农业气象,1998(5):40-46.
[60]任万军,杨文钰,徐精文,等. 弱光对水稻籽粒生长及品质的影响[J]. 作物学报,2003,29(5):785-790.
[61]贺浩华,彭小松,刘宜柏. 环境条件对稻米品质的影响[J]. 江西农业学报,1997,9(4):67-73.
[62]KAZUO H. Studies on protein content in rice grain[J]. Proceedings of the Crop Science Society of Japan,1971,40:190-196.
[63]景立权,户少武,穆海蓉,等. 大气环境变化导致水稻品质总体变劣[J]. 中国农业科学,2018,51(13):2462-2475.
[64]吴健,蒋跃林. CO2浓度对水稻籽粒蛋白质及氨基酸含量的影响[J]. 安徽农学通报,2008(11):84-86.
[65]谢立勇,马占云,韩雪,等. CO2浓度与温度增高对水稻品质的影响[J]. 东北农业大学学报,2009,40(3):1-6.
[66]唐健,唐闯,郭保卫,等. 氮肥施用量对机插优质晚稻产量和稻米品质的影响[J]. 作物学报,2020,46(1):117-130.
[67]慕永红,孙海燕,孙建勇,等. 不同施氮比例对水稻产量与品质的影响[J]. 黑龙江农业科学,2000(3):18-19,11.
[68]阙金华,张洪程,戴其根,等. 氮肥对稻米品质影响的研究进展[J]. 江苏农业科学,2002(6):14-16.
[69]张欣,施利利,刘晓宇,等. 不同施肥处理对水稻产量、食味品质及蛋白质组分的影响[J]. 中国农学通报,2010,26(4):104-108.
[70]刘建,魏亚凤,徐少安. 水稻生育中期氮肥施用与稻米蛋白质含量及淀粉黏滞性的关系[J]. 江苏农业学报,2005,21(2):80-85.
[71]谢桂先,荣湘民,刘强,等. 肥料不同配比对水稻产量与蛋白质含量的影响[J]. 湖南农业大学学报(自然科学版),2004,(5):405-410.
[72]周婵婵,陈海强,王术,等. 氮肥运筹和移栽密度对水稻产量和品质形成的影响[J]. 中国稻米,2019,25(5):42-46.
[73]张忠臣,刘海英,高红秀,等. 施肥量和穴内插秧密度对寒地粳稻产量和品质性状的影响[J]. 作物杂志,2012(3):99-104.
[74]韩春雷,侯守贵,刘宪平,等. 栽培技术对稻米品质的作用及其数量关系研究[J]. 辽宁农业科学,1997(1):18-21.
[75]王成瑷,王伯伦,张文香,等. 栽培密度对水稻产量及品质的影响[J]. 沈阳农业大学学报,2004,35(4):318-322.
[76]郑传举,李松. 开花期水分胁迫对水稻生长及稻米品质的影响[J].中国稻米,2017,23(1):43-45.
[77]方宣钧,廉平湖,倪文. 水稻结实期的灌水方式对稻谷产量及其蛋白质组分的影响[J]. 农田水利与小水电,1988(4):15-17.
[78]郭晓红,郑桂萍,殷大伟,等. 抽穗前水分供应对寒地水稻品质的影响[J]. 水土保持通报,2012,32(2):40-46.
[79]王成瑷,王伯伦,张文香,等. 土壤水分胁迫对水稻产量和品质的影响[J]. 作物学报,2006,32(1):131-137.
[80]张丽微,仲维君,姜玉伟,等.分蘖期氮水耦合对水稻产量和品质的影响[J].江苏农业科学,2018, 46(7):47-50.
[81]杨志长,沈涛,胡宇倩,等. 低氮密植对机插晚稻产量形成和光合特性的影响[J].南方农业学报,2019,50(3):546-553.

相似文献/References:

[1]杨万君,周轶亭,周光宏,等.贮藏时间对酱排骨蛋白质体外消化率和风味的影响[J].江苏农业学报,2017,(06):1386.[doi:doi:10.3969/j.issn.1000-4440.2017.06.027]
 YANG Wan-jun,ZHOU Yi-ting,ZHOU Guang-hong,et al.Effects of storage time on in vitro digestion of protein and volatile flavor in sauced ribs[J].,2017,(05):1386.[doi:doi:10.3969/j.issn.1000-4440.2017.06.027]
[2]马秋月,王亚楠,李淑顺,等.元宝枫种子发育过程中油脂积累与可溶性糖、蛋白质之间的关系[J].江苏农业学报,2021,(04):982.[doi:doi:10.3969/j.issn.1000-4440.2021.04.022]
 MA Qiu-yue,WANG Ya-nan,LI Shu-shun,et al.The lipid accumulation and its relationship with soluble sugar and protein in Acer truncatum Bunge seeds development[J].,2021,(05):982.[doi:doi:10.3969/j.issn.1000-4440.2021.04.022]
[3]仇逊超,张春越,张怡卓,等.流形学习在红松籽仁蛋白质含量近红外检测中的应用[J].江苏农业学报,2023,(01):246.[doi:doi:10.3969/j.issn.1000-4440.2023.01.028]
 QIU Xun-chao,ZHANG Chun-yue,ZHANG Yi-zhuo,et al.Application of manifold learning in quantitative detection of protein in Korean pine seed kernels using near-infrared quantitative detection[J].,2023,(05):246.[doi:doi:10.3969/j.issn.1000-4440.2023.01.028]
[4]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.[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,(05):1617.[doi:doi:10.3969/j.issn.1000-4440.2023.08.001]
[5]钱蕾,秦毅,张佳,等.滞育时间对豆天蛾幼虫营养成分及代谢酶活性的影响[J].江苏农业学报,2024,(01):149.[doi:doi:10.3969/j.issn.1000-4440.2024.01.016]
 QIAN Lei,QIN Yi,ZHANG Jia,et al.Effects of diapause time on nutritional components and metabolic enzymes activities in Clanis bilineata tsingtauica larvae[J].,2024,(05):149.[doi:doi:10.3969/j.issn.1000-4440.2024.01.016]

备注/Memo

备注/Memo:
收稿日期:2020-03-10基金项目:国家自然科学基金青年基金项目(31700229);江苏省自然科学基金青年基金项目(BK20170594)作者简介:路凯(1988-),男,山东济宁人,博士,副研究员,主要从事稻米品质改良和水稻遗传育种。(Tel)025-84390451;(E-mail)lukai@jaas.ac.cn通讯作者:王才林,(Tel)025-84390317;(E-mail)clwang@jaas.ac.cn
更新日期/Last Update: 2020-11-16