XIE Zhong.Effect of Different Temperature on Grain Starch Key Enzyme Activity and Rice Quality at Filling Stage[J].HEILONGJIANG AGRICULTURAL SCIENCES,2014,(07):32-35.
不同温度对水稻灌浆期籽粒淀粉关键酶活性及稻米品质的影响
- Title:
- Effect of Different Temperature on Grain Starch Key Enzyme Activity and Rice Quality at Filling Stage
- 文章编号:
- 1002-2767（2014）07-0032-04
- Keywords:
- rice; temperature; enzyme activity; quality
- 分类号:
- S511
- 文献标志码:
- A
- 摘要:
- 为了阐明不同温度条件下优质米形成的生理机制，以水稻品种牡丹江28和牡丹江30为试验材料，研究了不同温度对水稻灌浆期籽粒淀粉关键酶活性及稻米品质的影响。结果表明：灌浆成熟期高温处理下水稻籽粒蛋白质含量升高，直链淀粉含量变化因品种而异，而食味值变差。整个灌浆过程ADPG焦磷酸化酶和可溶性淀粉合成酶在高温处理下的酶活性高于常温处理，淀粉分支酶活性因品种不同而表现不同。高温处理使糊化开始温度升高，粘滞峰消减值变大，高温处理下两品种糊化开始温度较常温处理均有升高，回冷粘滞性恢复值变化与糊化开始温度一致。高温处理下最终粘度呈上升趋势，下降粘度值因品种而有所差异。
- Abstract:
-
In order to elucidate the physiological mechanisms of high quality rice formation under different temperature conditions,Mudanjiang 28 and Mudanjiang 30 were used as materials to study effects of different temperature on grain starch key enzyme activity and rice quality at filling stage.The results showed that protein content increased in the high temperature at grain filling stage,amylose content changed with different varieties and taste value changed lower.Enzyme activity of ADPG pyrophosphorylase and soluble starch synthase at high temperatures were higher than normal temperature throughout the filling process,and starch branch enzyme expressed different among different varieties.The initial pasting temperature and setback viscosity peak became larger at high temperature,and gelatinization onset temperature of two varieties in high temperature treatment was increased than normal temperature treatment,and back to the cold viscosity recovery value and gelatinization temperature consistent.Final viscosity was increased under high temperature treatment,and the decreasing viscosity had a difference as the different varieties.
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备注/Memo
收稿日期：2014-04-04
作者简介：解忠(1971-)，男，黑龙江省东宁县人，学士，农艺师，从事水稻育种和栽培研究。E-mail:xiezhong2013@126.com。