低谷蛋白半糯型粳稻营养品质与蒸煮食味品质特征分析

doi:10.16819/j.1001-7216.2023.220511

摘要/Abstract

摘要：

【目的】旨在明确低谷蛋白半糯型粳稻品种（系）与半糯型粳稻和普通粳稻营养和蒸煮食味品质性状的差异及各指标间的关系，为健康优质粳稻的选育提供科学依据。【方法】以低谷蛋白半糯型粳稻品系为材料，半糯型粳稻和普通粳稻品种为对照，在相同环境和栽培条件下种植3种不同类型的粳稻品种共16个，测定并分析稻米总蛋白质及各组分含量的差异，同时分析直链淀粉含量、糊化温度、胶稠度等淀粉理化特征的差异，并进一步分析稻米营养与蒸煮食味品质的相关性。【结果】低谷蛋白半糯型粳稻的谷蛋白含量显著低于半糯型粳稻与普通粳稻，醇溶蛋白和清蛋白含量显著高于半糯型粳稻和普通粳稻。低谷蛋白半糯型粳稻的崩解值显著低于半糯型粳稻和普通粳稻，半糯型粳稻的胶稠度与峰值黏度显著高于普通粳稻与低谷蛋白粳稻；低谷蛋白半糯型粳稻的外观、黏度、平衡度、食味值和普通粳稻无显著差异，但显著低于半糯型粳稻。相关性分析结果显示，总蛋白和醇溶蛋白含量与峰值黏度、崩解值、外观、黏度、平衡度、食味值显著负相关，与消减值、硬度显著正相关；而谷蛋白含量的规律则刚好与之相反。【结论】3种不同类型粳稻品种在谷蛋白含量、直链淀粉含量和崩解值上存在差异显著，其中低谷蛋白半糯型粳稻品种具有较低的谷蛋白含量，较高的醇溶蛋白；半糯型粳稻品种具有较低的蛋白质含量、直链淀粉含量、消减值和回复值，较高的胶稠度和崩解值。4个蛋白组分中，醇溶蛋白对米饭食味品质的负影响最大，与米饭的外观、黏度和平衡度极显著负相关。

关键词: 粳稻, 低谷蛋白, 营养品质, 蒸煮食味品质, 相关分析

Abstract:

【Objective】 The objective of this study was to clarify the relationship of nutritional quality with eating and cooking quality and their difference of low glutelin semi-glutinous japonica rice varieties(lines) and other types of japonica rice, so as to lay a scientific basis for breeding nutritional and high quality japonica rice.【Method】 The low glutelin semi-glutinous japonica rice lines were used as materials, and the semi-glutinous japonica rice and common japonica rice varieties were used as control. A total of 16 japonica rice varieties including the three types were planted under the same environment and cultivation conditions. The differences in contents of total protein and its components and physicochemical characteristics of amylose content, gelatinization temperature and gel consistency were analyzed, as well as the correlation of rice nutrition with eating and cooking quality. 【Result】 The glutelin content of low glutelin semi-glutinous japonica rice was significantly lower than that of semi-glutinous japonica rice and common japonica rice, and the gliadin and albumin contents were significantly higher than those of semi-glutinous japonica rice and common japonica rice. The breakdown value of low glutelin semi-glutinous japonica rice was significantly lower than that of semi-glutinous japonica rice and common japonica rice, and the gel consistency and peak viscosity of semi-glutinous japonica rice were significantly higher than those of common japonica rice and low glutelin semi-glutinous japonica rice. In terms of rice taste index, there was no significant difference in appearance, viscosity, balance degree, taste value between low glutelin semi-glutinous japonica rice and common japonica rice, but they were significantly lower than those of semi-glutinous japonica rice. The results of correlation analysis showed that the contents of total protein and gliadin were significantly negatively correlated with peak viscosity, breakdown value, appearance, stickiness, balance degree and taste value, and significantly positively correlated with setback viscosity and hardness. The correlation of glutelin was quite the contrary.【Conclusion】 There were significant differences in glutelin content, amylose content and breakdown value among the three different types of japonica rice varieties, among which the low glutelin semi-glutinous rice varieties has low glutelin content and higher gliadin content. Semi-glutinous japonica rice varieties have lower protein content, amylose content, setback value and consistency value, higher gel consistency and breakdown value. Among the four protein components, gliadin content has the greatest negative impacts on the taste value of rice, and was significantly negatively correlated with the appearance, stickiness and balance degree of rice.

Key words: japonica rice, low glutelin, nutritional quality, cooking and eating quality, correlation analysis

姚姝, 赵春芳, 陈涛, 路凯, 周丽慧, 赵凌, 朱镇, 赵庆勇, 梁文化, 赫磊, 王才林, 张亚东. 低谷蛋白半糯型粳稻营养品质与蒸煮食味品质特征分析[J]. 中国水稻科学, 2023, 37(2): 178-188.

YAO Shu, ZHAO Chunfang, CHEN Tao, LU Kai, ZHOU Lihui, ZHAO Ling, ZHU Zhen, ZHAO Qingyong, LIANG Wenhua, HE Lei, WANG Cailin, ZHANG Yadong. Nutritional Quality and Cooking and Eating Quality Characteristics of Low Glutelin Semi-glutinous japonica Rice[J]. Chinese Journal OF Rice Science, 2023, 37(2): 178-188.

图/表 12

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品种类型 Type	品种名称 Cultivar
低谷蛋白半糯型粳稻 Low glutelin semi-glutinous japonica rice	L03, L05, L07, L16, L19, L20
半糯型粳稻 Semi-glutinous japonica rice	关东194，南粳9108，南粳5055，南粳46 Kanto 194, Nanjing 9108, Nanjing 5055, Nanjing 46
普通粳稻 japonica rice	淮稻5号，武育粳3号，武粳13，武香粳14，武运粳23，武运粳24， Huaidao 5, Wuyujing 3, Wujing 13, Wuxiangjing 14, Wuyunjing 23, Wuyunjing 24

品种类型 Type	品种名称 Cultivar
低谷蛋白半糯型粳稻 Low glutelin semi-glutinous japonica rice	L03, L05, L07, L16, L19, L20
半糯型粳稻 Semi-glutinous japonica rice	关东194，南粳9108，南粳5055，南粳46 Kanto 194, Nanjing 9108, Nanjing 5055, Nanjing 46
普通粳稻 japonica rice	淮稻5号，武育粳3号，武粳13，武香粳14，武运粳23，武运粳24， Huaidao 5, Wuyujing 3, Wujing 13, Wuxiangjing 14, Wuyunjing 23, Wuyunjing 24

基因 Gene	引物序列 Primer sequence (5′-3′)	产物大小 Product size / bp	退火温度 Annealing temperature /℃
Wx^mp	O-F: ATGTTGTGTTCTTGTGTTCTTTGCAGGC	439/200 439/292	65 65
	O-R: GTAGATCTTCTCACCGGTCTTTCCCCAA
	I-F: GGGTGAGGTTTTTCCATTGCTACAATCG
	I-R: GTCGATGAACACACGGTCGACTCAAT
LGC-1	F: TTCTACAATGAAGGCGATGC	881	55
	R: CTGGGCTTTAACGGGACT	881	55
	F: ACCGTGTTATGGCAGTTT	509	55
	R: ATTCAAGGGCTATCGTCT	509	55

基因 Gene	引物序列 Primer sequence (5′-3′)	产物大小 Product size / bp	退火温度 Annealing temperature /℃
Wx^mp	O-F: ATGTTGTGTTCTTGTGTTCTTTGCAGGC	439/200 439/292	65 65
	O-R: GTAGATCTTCTCACCGGTCTTTCCCCAA
	I-F: GGGTGAGGTTTTTCCATTGCTACAATCG
	I-R: GTCGATGAACACACGGTCGACTCAAT
LGC-1	F: TTCTACAATGAAGGCGATGC	881	55
	R: CTGGGCTTTAACGGGACT	881	55
	F: ACCGTGTTATGGCAGTTT	509	55
	R: ATTCAAGGGCTATCGTCT	509	55

品种类型 Variety type	参数 Parameter	总蛋白 Protein/%	清蛋白 Albumin/%	球蛋白 Globulin/%	醇溶蛋白 Gliadin/%	谷蛋白 Glutelin/%
低谷蛋白半糯型粳稻 Low glutelin semi- glutinous japonica rice	变幅Range	6.48~7.74	0.27~0.43	0.33~0.59	0.18~0.33	2.06~2.89
	平均值Mean	7.20±0.43 a	0.36±0.05 a	0.48±0.09 a	0.25±0.05 a	2.49±0.24 c
	变异系数CV/%	6.0	13.9	18.8	20.0	10.0
半糯型粳稻Semi-glutinous japonica rice	变幅Range	4.31~6.95	0.27~0.42	0.22~0.50	0.12~0.28	3.63~4.12
	平均值Mean	6.08±0.88 b	0.34±0.04 ab	0.39±0.09 b	0.16±0.06 b	3.88±0.18 a
	变异系数CV/%	14.5	11.8	23.1	31.2	4.6
普通粳稻 Common japonica rice	变幅Range	6.22~8.06	0.24~0.41	0.32~0.47	0.15~0.30	2.96~3.58
	平均值Mean	7.11±0.56 a	0.30±0.06 b	0.38±0.04 b	0.20±0.04 b	3.15±0.18 b
	变异系数CV/%	7.9	17.2	10.5	20.0	5.7