花后高温对稻米品质及胚乳淀粉粒结构的影响.PDFVIP

中国农学通报 2016,32(9): 10-14 Chinese Agricultural Science Bulletin 花后高温对稻米品质及胚乳淀粉粒结构的影响 张桂莲，廖 斌，李 博，蔡志欢 （湖南农业大学农学院，长沙410128 ） 摘 要：为阐明花后高温对稻米品质的影响机理，以耐热性不同的2 个水稻品系为材料，在人工气候室高 温和适温条件下，研究了花后高温胁迫对稻米外观品质、加工品质、蒸煮食味品质及胚乳淀粉粒结构的 影响。结果表明，花后高温胁迫条件下，稻米长宽比增大，垩白粒率和垩白度显著增加，精米率和整精米 率显著降低，直链淀粉含量和胶稠度降低，蛋白质含量增加；高温下淀粉RVA 谱特征值最终黏度、消减 值和糊化温度升高，崩解值降低，峰值时间延长，Mg/K 比值降低。相同处理条件下，热敏感品系4628 稻 米品质受高温影响程度大些。花后高温条件下，稻米胚乳淀粉粒排列不紧密，淀粉粒间空隙大，多为单 粒淀粉体，导致光线的多角度散射，胚乳透明度降低，垩白形成。花后高温条件下，稻米蛋白质含量的增 加、Mg/K 降低、稻米RVA 谱特征值及胚乳淀粉粒结构的变化可能是导致稻米蒸煮食味品质和外观品质 降低的主要原因。 关键词：花后高温；稻米品质；胚乳；淀粉粒结构 中图分类号：S511 文献标志码：A 论文编号：cas EffectofHighTemperatureAfterAnthesisonRiceQuality andStarchGranuleStructureofEndosperm ZhangGuilian,LiaoBin,LiBo,CaiZhihuan (CollegeofAgronomy,HunanAgriculturalUniversity,Changsha410128) Abstract:Toascertaintheinfluencemechanismofhightemperatureafteranthesisonricequality,takingtwo ricelinesincludingheat-tolerantline 996 andheat-sensitiveline 4628 asmaterials,anexperimentwas conductedingrowthchamberstoinvestigatetheeffectofhightemperatureandoptimaltemperatureafter anthesisonriceappearancequality,millingquality,cookingandeatingqualityandstarchgranulestructureof endosperm.Theresultsshowedthatunderhightemperatureafteranthesis,ratioofgrainlengthtowidth,chalky rateandchalkinessincreased,milledricerate,headricerate,amylosecontentandgelconsistencydecreased, proteincontentincreased.Underhightemperaturetreatments,gelatinizationtemperature,finalviscosity,set back and peak time increased, breakdown decreased, Mg content and K content increased, Mg/K ratio decreased. Under the same treatment, rice quality of heat tolerant line 996 was less affected by high temperaturethanthatofheatsensitive