中国水稻科学 ›› 2022, Vol. 36 ›› Issue (4): 377-387.DOI: 10.16819/j.1001-7216.2022.210413
沈泓1,#, 姚栋萍1,2,#, 吴俊1, 罗秋红2, 吴志鹏3, 雷东阳2, 邓启云1, 柏斌1,*()
收稿日期:
2021-04-22
修回日期:
2021-08-24
出版日期:
2022-07-10
发布日期:
2022-07-12
通讯作者:
柏斌
作者简介:
第一联系人:#共同第一作者
基金资助:
SHEN Hong1,#, YAO Dongping1,2,#, WU Jun1, LUO Qiuhong2, WU Zhipeng3, LEI Dongyang2, DENG Qiyun1, BAI Bin1,*()
Received:
2021-04-22
Revised:
2021-08-24
Online:
2022-07-10
Published:
2022-07-12
Contact:
BAI Bin
About author:
First author contact:# These authors contributed equally to this work
摘要:
【目的】研究灌浆期不同时段高温对稻米淀粉组成、结构和理化特性的影响,揭示高温对稻米淀粉理化特性影响的时段效应,阐明高温、结构和功能之间的关系。【方法】以耐热水稻品种黄华占和热敏感的9311近等位基因系为实验材料,利用人工气候箱设置高温[38℃(昼)/30℃(夜)]和对照[28℃(昼)/22℃(夜)],研究灌浆前期(齐穗期后1-15 d)和后期(齐穗期后16 d至成熟)高温对稻米的加工品质、外观品质、淀粉组成、支链淀粉链长分布、粒度分布、胶稠度、黏度特性、糊化特性、结晶特性和颗粒形态的影响。【结果】灌浆期高温使糙米率、精米率、整精米率显著下降,使垩白粒率和垩白度显著升高,导致加工品质和外观品质变差。灌浆期高温使总淀粉含量、直链淀粉含量、短支链淀粉含量、大淀粉粒占比、直/支链淀粉比显著下降,而中等支链淀粉含量、小中淀粉粒占比、糊化温度和糊化焓显著上升,黏度特性显著改变,结晶类型不变但结晶度显著改变,淀粉颗粒表面出现小孔,表面变得凹凸不平,导致淀粉颗粒更加碎片化和蒸煮食味品质变劣。灌浆期不同时段高温对稻米品质的影响不同,灌浆前期高温对稻米淀粉的影响大于灌浆后期,耐热品种受影响小于热敏感品种。灌浆前期高温处理下供试材料具有较高的消减值和较低的崩解值,黏度特性变差;灌浆后期高温处理下供试材料具有较低的消减值和较高的崩解值,黏度特性变好。【结论】灌浆前期高温对淀粉理化特性的影响最大,进而导致稻米的加工品质、外观品质和蒸煮食味品质变劣,灌浆后期高温提升了黏度特性。
沈泓, 姚栋萍, 吴俊, 罗秋红, 吴志鹏, 雷东阳, 邓启云, 柏斌. 灌浆期不同时段高温对稻米淀粉理化特性的影响[J]. 中国水稻科学, 2022, 36(4): 377-387.
SHEN Hong, YAO Dongping, WU Jun, LUO Qiuhong, WU Zhipeng, LEI Dongyang, DENG Qiyun, BAI Bin. Effects of High Temperature in Various Phases of Grain Filling on Rice Starch Physicochemical Properties[J]. Chinese Journal OF Rice Science, 2022, 36(4): 377-387.
品种 Variety | 处理时段 Treatment period | 糙米率 Brown rice rate/% | 精米率 Milled rice rate/% | 整精米率 Head milled rice rate/% | 长宽比 Length-to-width ratio | 垩白度 Chalkiness/% | 垩白粒率 Chalky grain rate/% |
---|---|---|---|---|---|---|---|
黄华占Huanghuazhan | CT | 83.49±0.35 a | 75.28±0.30 a | 64.44±1.65 a | 3.42±0.03 a | 0.80±0.32 c | 3.67±0.58 c |
QD | 78.61±0.71 b | 70.06±0.17 b | 29.74±0.51 c | 3.19±0.17 a | 67.47±0.80 a | 93.33±3.51 a | |
HD | 83.47±1.03 a | 75.25±1.25 a | 46.65±5.84 b | 3.37±0.03 a | 13.06±3.17 b | 24.20±9.73 b | |
9311近等基因系9311N | CT | 80.70±0.56 a | 71.84±1.30 a | 68.89±0.76 a | 2.81±0.05 a | 0.62±0.11 c | 3.33±1.53 c |
QD | 74.12±0.90 b | 65.83±0.64 b | 25.26±0.83 c | 2.67±0.07 b | 75.36±2.19 a | 98.33±1.53 a | |
HD | 80.53±0.60 a | 70.63±0.54 a | 56.21±1.64 b | 2.75±0.05 ab | 14.52±0.53 b | 28.00±2.00 b |
表1 灌浆期不同时段高温对稻米加工品质和外观品质的影响
Table 1. Effects of high temperature at different times during grain filling on processing quality and appearance quality.
品种 Variety | 处理时段 Treatment period | 糙米率 Brown rice rate/% | 精米率 Milled rice rate/% | 整精米率 Head milled rice rate/% | 长宽比 Length-to-width ratio | 垩白度 Chalkiness/% | 垩白粒率 Chalky grain rate/% |
---|---|---|---|---|---|---|---|
黄华占Huanghuazhan | CT | 83.49±0.35 a | 75.28±0.30 a | 64.44±1.65 a | 3.42±0.03 a | 0.80±0.32 c | 3.67±0.58 c |
QD | 78.61±0.71 b | 70.06±0.17 b | 29.74±0.51 c | 3.19±0.17 a | 67.47±0.80 a | 93.33±3.51 a | |
HD | 83.47±1.03 a | 75.25±1.25 a | 46.65±5.84 b | 3.37±0.03 a | 13.06±3.17 b | 24.20±9.73 b | |
9311近等基因系9311N | CT | 80.70±0.56 a | 71.84±1.30 a | 68.89±0.76 a | 2.81±0.05 a | 0.62±0.11 c | 3.33±1.53 c |
QD | 74.12±0.90 b | 65.83±0.64 b | 25.26±0.83 c | 2.67±0.07 b | 75.36±2.19 a | 98.33±1.53 a | |
HD | 80.53±0.60 a | 70.63±0.54 a | 56.21±1.64 b | 2.75±0.05 ab | 14.52±0.53 b | 28.00±2.00 b |
品种 Variety | 处理时段 Treatment period | 总淀粉含量 Total starch contents/% | 直链淀粉含量 Amylose content/% | 支链淀粉含量 Amylopectin content/% | 直/支链淀粉比 Amylose/Amylopectin ratio | 胶稠度 Gel consistency /mm |
---|---|---|---|---|---|---|
黄华占Huanghuazhan | CT | 75.12±1.86 a | 17.03±0.25 a | 58.09±2.00 a | 0.29±0.01 a | 62.25±5.32 a |
QD | 70.55±0.31 b | 12.73±0.10 c | 57.82±0.37 a | 0.22±0 c | 52.50±3.51 b | |
HD | 75.44±3.95 a | 15.63±0.57 b | 59.82±3.64 a | 0.26±0.01 b | 53.25±2.63 b | |
9311近等基因系9311N | CT | 75.57±0.56 a | 12.15±0.37 a | 63.42±0.51 b | 0.19±0.01 a | 70.75±1.71 a |
QD | 72.15±0.86 b | 7.60±0.26 b | 64.55±1.10 a | 0.12±0 b | 60.75±1.71 b | |
HD | 71.73±0.37 b | 11.88±0.67 a | 59.85±0.73 c | 0.20±0.01 a | 60.00±2.16 b |
表2 灌浆期不同时段高温对淀粉组分和胶稠度的影响
Table 2. Effects of high temperature at different phases of grain filling on starch composition and gel consistency.
品种 Variety | 处理时段 Treatment period | 总淀粉含量 Total starch contents/% | 直链淀粉含量 Amylose content/% | 支链淀粉含量 Amylopectin content/% | 直/支链淀粉比 Amylose/Amylopectin ratio | 胶稠度 Gel consistency /mm |
---|---|---|---|---|---|---|
黄华占Huanghuazhan | CT | 75.12±1.86 a | 17.03±0.25 a | 58.09±2.00 a | 0.29±0.01 a | 62.25±5.32 a |
QD | 70.55±0.31 b | 12.73±0.10 c | 57.82±0.37 a | 0.22±0 c | 52.50±3.51 b | |
HD | 75.44±3.95 a | 15.63±0.57 b | 59.82±3.64 a | 0.26±0.01 b | 53.25±2.63 b | |
9311近等基因系9311N | CT | 75.57±0.56 a | 12.15±0.37 a | 63.42±0.51 b | 0.19±0.01 a | 70.75±1.71 a |
QD | 72.15±0.86 b | 7.60±0.26 b | 64.55±1.10 a | 0.12±0 b | 60.75±1.71 b | |
HD | 71.73±0.37 b | 11.88±0.67 a | 59.85±0.73 c | 0.20±0.01 a | 60.00±2.16 b |
图1 灌浆期不同时段高温对黄华占(A)和9311近等基因系(B)支链淀粉链长分布的影响
Fig. 1. Effect of high temperature at different phases of grain filling on amylopectin chain distribution of heat tolerant variety Huanghuazhan(A) and heat sensitive near-isogenic lines derived from 9311 (B).
品种 Variety | 处理时段 Treatment period | 聚合度Degree of polymerization | |||
---|---|---|---|---|---|
A(6≤DP≤12) | B1(12<DP≤24) | B2(24<DP≤36) | B3(36<DP≤76) | ||
黄华占 Huanghuazhan | CT | 29.90±0.75 a | 49.13±0.60 a | 10.81±0.06 c | 10.17±0.12 c |
QD | 27.45±0.27 b | 47.59±0.02 c | 11.99±0.17 a | 12.97±0.09 a | |
HD | 28.21±0.75 b | 48.52±0.20 b | 11.59±0.34 b | 11.68±0.57 b | |
9311近等基因系 9311N | CT | 24.41±0.12 a | 54.04±0.01 a | 11.05±0.06 b | 10.49±0.06 b |
QD | 21.37±0.34 b | 54.42±0.20 a | 11.72±0.11 a | 12.50±0.43 a | |
HD | 24.13±0.36 a | 53.58±0.12 b | 11.25±0.10 b | 11.04±0.13 b |
表3 灌浆期不同时段高温对支链淀粉A、B1、B2、B3链含量的影响
Table 3. Effects of high temperature at different phases of grain filling on A, B1, B2, B3 chain of amylopectin. %
品种 Variety | 处理时段 Treatment period | 聚合度Degree of polymerization | |||
---|---|---|---|---|---|
A(6≤DP≤12) | B1(12<DP≤24) | B2(24<DP≤36) | B3(36<DP≤76) | ||
黄华占 Huanghuazhan | CT | 29.90±0.75 a | 49.13±0.60 a | 10.81±0.06 c | 10.17±0.12 c |
QD | 27.45±0.27 b | 47.59±0.02 c | 11.99±0.17 a | 12.97±0.09 a | |
HD | 28.21±0.75 b | 48.52±0.20 b | 11.59±0.34 b | 11.68±0.57 b | |
9311近等基因系 9311N | CT | 24.41±0.12 a | 54.04±0.01 a | 11.05±0.06 b | 10.49±0.06 b |
QD | 21.37±0.34 b | 54.42±0.20 a | 11.72±0.11 a | 12.50±0.43 a | |
HD | 24.13±0.36 a | 53.58±0.12 b | 11.25±0.10 b | 11.04±0.13 b |
品种 Variety | 处理时间 Treatment period | 起始糊化温度 To/℃ | 峰值糊化温度 Tp/℃ | 终止糊化温度 Tc/℃ | 糊化焓 ΔH/(J·g−1) |
---|---|---|---|---|---|
黄华占 Huanghuazhan | CT | 61.91±0.36 c | 67.24±0.56 c | 72.97±0.43 b | 4.34±0.12 b |
QD | 73.53±0.05 a | 80.54±0.36 a | 84.94±0.48 a | 5.53±0.23 a | |
HD | 64.21±0.10 b | 68.85±0.18 b | 74.09±0.11 b | 4.24±0.66 b | |
9311近等基因系9311N | CT | 71.64±0.17 c | 76.13±0.30 c | 81.64±0.30 b | 6.75±0.04 b |
QD | 82.08±0.34 a | 87.87±0.39 a | 91.56±0.46 a | 8.40±0.26 a | |
HD | 73.66±0.15 b | 77.67±0.06 b | 81.87±0.21 b | 5.61±0.31 b |
表4 灌浆期不同时段高温对糊化特性的影响
Table 4. Effect of high temperature at different times of grain filling on gelatinization property.
品种 Variety | 处理时间 Treatment period | 起始糊化温度 To/℃ | 峰值糊化温度 Tp/℃ | 终止糊化温度 Tc/℃ | 糊化焓 ΔH/(J·g−1) |
---|---|---|---|---|---|
黄华占 Huanghuazhan | CT | 61.91±0.36 c | 67.24±0.56 c | 72.97±0.43 b | 4.34±0.12 b |
QD | 73.53±0.05 a | 80.54±0.36 a | 84.94±0.48 a | 5.53±0.23 a | |
HD | 64.21±0.10 b | 68.85±0.18 b | 74.09±0.11 b | 4.24±0.66 b | |
9311近等基因系9311N | CT | 71.64±0.17 c | 76.13±0.30 c | 81.64±0.30 b | 6.75±0.04 b |
QD | 82.08±0.34 a | 87.87±0.39 a | 91.56±0.46 a | 8.40±0.26 a | |
HD | 73.66±0.15 b | 77.67±0.06 b | 81.87±0.21 b | 5.61±0.31 b |
品种 Variety | 处理时段 Treatment period | 峰值黏度 Peak viscosity | 谷值黏度 Trough viscosity | 崩解值 Breakdown | 最终黏度 Cool paste viscosity | 消减值 Setback |
---|---|---|---|---|---|---|
黄华占 Huanghuazhan | CT | 1893±85 c | 1198±11 c | 695±74 b | 2497±14 b | 604±98 b |
QD | 2427±88 a | 1735±40 a | 692±48 b | 3357±47 a | 930±41 a | |
HD | 2028±121 b | 1245±75 b | 782±21 a | 2424±141 b | 396±148 c | |
9311近等基因系 9311N | CT | 2064±22 b | 1430±13 b | 634±11 b | 2733±19 b | 669±4 b |
QD | 2071±13 a | 1613±5 a | 458±10 c | 2945±19 a | 874±8 a | |
HD | 2073±22 a | 1323±11 c | 750±21 a | 2618±16 c | 545±24 c |
表5 灌浆期不同时段高温对黏度特性的影响
Table 5. Effect of high temperature at different times of grain filling on pasting property. cP
品种 Variety | 处理时段 Treatment period | 峰值黏度 Peak viscosity | 谷值黏度 Trough viscosity | 崩解值 Breakdown | 最终黏度 Cool paste viscosity | 消减值 Setback |
---|---|---|---|---|---|---|
黄华占 Huanghuazhan | CT | 1893±85 c | 1198±11 c | 695±74 b | 2497±14 b | 604±98 b |
QD | 2427±88 a | 1735±40 a | 692±48 b | 3357±47 a | 930±41 a | |
HD | 2028±121 b | 1245±75 b | 782±21 a | 2424±141 b | 396±148 c | |
9311近等基因系 9311N | CT | 2064±22 b | 1430±13 b | 634±11 b | 2733±19 b | 669±4 b |
QD | 2071±13 a | 1613±5 a | 458±10 c | 2945±19 a | 874±8 a | |
HD | 2073±22 a | 1323±11 c | 750±21 a | 2618±16 c | 545±24 c |
图2 灌浆期不同时段高温对黄华占(A)和9311近等基因系(B)淀粉晶体结构的影响
Fig. 2. Effect of high temperature at different times of grain filling on starch crystal structure of heat tolerant variety Huanghuazhan(A) and heat sensitive near-isogenic lines derived from 9311N (B).
品种 Variety | 处理时段 Treatment period | 结晶度 Degree of crystallinity /% | 结晶类型Crystal pattern | 体积占比 Volume percentage/% | 表面积占比 Surface area percentage/% | 数量占比 Number percentage/% | |||||
---|---|---|---|---|---|---|---|---|---|---|---|
d<10 μm | d>10 μm | d<10 μm | d>10 μm | d<10 μm | d>10 μm | ||||||
黄华占Huanghuazhan | CT | 43.06 | A | 14.49±0.81 b | 85.51±0.81 b | 27.66±1.18 b | 72.34±1.18 a | 61.33±1.35 b | 38.67±1.35 a | ||
QD | 40.13 | A | 16.93±0.66 a | 83.07±0.66 c | 33.90±0.90 a | 66.10±0.90 b | 71.87±0.75 a | 28.13±0.75 b | |||
HD | 37.94 | A | 12.57±0.33 c | 87.43±0.33 a | 26.18±0.42 b | 73.82±0.42 a | 63.42±0.52 b | 36.58±0.52 a | |||
9311近等基因系9311N | CT | 36.35 | A | 8.21±0.38 c | 91.79±0.38 a | 18.77±0.66 c | 81.23±0.66 a | 51.26±0.93 c | 48.74±0.93 a | ||
QD | 37.48 | A | 19.96±0.47 a | 80.04±0.47 c | 37.89±0.56 a | 62.11±0.56 c | 73.25±0.44 a | 26.75±0.44 c | |||
HD | 33.77 | A | 14.69±0.36 b | 85.31±0.36 b | 29.55±0.54 b | 70.45±0.54 b | 65.11±0.55 b | 34.98±0.55 b |
表6 灌浆期不同时段高温对淀粉结晶度和粒度分布的影响
Table 6. Effects of high temperature at different times of grain filling on crystallinity and starch granule size distribution.
品种 Variety | 处理时段 Treatment period | 结晶度 Degree of crystallinity /% | 结晶类型Crystal pattern | 体积占比 Volume percentage/% | 表面积占比 Surface area percentage/% | 数量占比 Number percentage/% | |||||
---|---|---|---|---|---|---|---|---|---|---|---|
d<10 μm | d>10 μm | d<10 μm | d>10 μm | d<10 μm | d>10 μm | ||||||
黄华占Huanghuazhan | CT | 43.06 | A | 14.49±0.81 b | 85.51±0.81 b | 27.66±1.18 b | 72.34±1.18 a | 61.33±1.35 b | 38.67±1.35 a | ||
QD | 40.13 | A | 16.93±0.66 a | 83.07±0.66 c | 33.90±0.90 a | 66.10±0.90 b | 71.87±0.75 a | 28.13±0.75 b | |||
HD | 37.94 | A | 12.57±0.33 c | 87.43±0.33 a | 26.18±0.42 b | 73.82±0.42 a | 63.42±0.52 b | 36.58±0.52 a | |||
9311近等基因系9311N | CT | 36.35 | A | 8.21±0.38 c | 91.79±0.38 a | 18.77±0.66 c | 81.23±0.66 a | 51.26±0.93 c | 48.74±0.93 a | ||
QD | 37.48 | A | 19.96±0.47 a | 80.04±0.47 c | 37.89±0.56 a | 62.11±0.56 c | 73.25±0.44 a | 26.75±0.44 c | |||
HD | 33.77 | A | 14.69±0.36 b | 85.31±0.36 b | 29.55±0.54 b | 70.45±0.54 b | 65.11±0.55 b | 34.98±0.55 b |
图3 灌浆期不同时段高温对黄华占(A)和9311N(B)近等基因系淀粉颗粒形态结构的影响
Fig. 3. Scanning electron photomicrographs of rice starch from heat tolerant variety Huanghuazhan(A) and heat sensitive near-isogenic lines derived from 9311N (B) as affected by high temperature at various parts of grain-filling.
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