灌浆成熟期温度对水稻籽粒淀粉合成关键酶活性及品质 - 中国水稻科学.pdf

( ) ( ) 中国水稻科学 Chi nese J R ice S ci , 2005 , 19 4 :377 ～380 ht tp :/ / www . ricescience . or g 377 灌浆成熟期温度对水稻籽粒淀粉合成关键酶活性及品质的影响 金正勋 　杨 　静 　钱春荣 　刘海英 　金学泳 　秋太权 ( 东北农业大学 农学院 , 黑龙江 哈尔滨 150030 ; Email :zxj in326 @hot mail . com) Eff ect s of Temp erat ure During Grain Fillin g Perio d on Activitie s of Key Enzyme s for St arch Synt he si s and Rice Grain Qualit y J IN Zhengxun , YAN G J ing , Q IAN Chunrong , L IU Haiying , J IN Xueyong , Q IU Taiquan ( ) A g ricul t ural Col leg e , N ort heas t A g ricul t u ral Uni vers ity , H arbi n 150030 , Chi na; Em ai l :z xj i n32 6 @hot m ai l . com Abstract : Thr ee j aponica rice varieties wit h different eating and cooking qualit y were investigat ed under high t emp erat ure condition s in greenhou se and nat ural condition s to reveal t he effect s of t emp erat ur e during t he grain filling on t he activities of t he key enzymes for st arch synt hesi s and qualit y of eating and cooking of rice . Under t he condition s of higher t emp erat ures ( ) mean t emp erat ure 24 . 5 ℃ during grain filling , p rot ein cont ent in rice grain increased and amylo se cont ent and t a st e met er value decrea sed . Inferior qualit y varieties were higher in degree of increa sing p rot ein or decrea sing amylo se t han supp erior qual it y ones . Reaction in RVA p rop erties to t emp erat ure during grain filling varied wit h rice varieties and RVA indexes . Activities of ADP G p yrop ho sp horyla se , soluble st arch synt ha se and st arch branching enzymes increased fir st and t hen fell down . Differ ent varieti