优良食味水稻品种籽粒蛋白质积累特征及其对氮素水平的响应
收稿日期: 2022-03-24
修回日期: 2022-06-17
网络出版日期: 2022-09-09
基金资助
国家自然科学基金资助项目(32071945)
Characteristics of Grain Protein Accumulation and Its Response to Nitrogen Level in Good Taste Rice Varieties
Received date: 2022-03-24
Revised date: 2022-06-17
Online published: 2022-09-09
【目的】探讨优良食味水稻品种的籽粒蛋白质积累特征及其对氮素水平的响应。【方法】以食味值不同的常规粳稻和杂交稻为材料，在结实期设置不同氮素施用水平处理，分析不同类型品种在不同氮素水平下的蒸煮食味品质及其与稻米蛋白质及其组分含量的关系。进一步分析各品种在不同氮素水平下稻穗不同部位的氨基酸含量及籽粒蛋白质含量在结实期的动态变化，总结优良食味水稻品种的籽粒蛋白质积累特征及其对氮素水平的响应特征。【结果】优良食味水稻品种籽粒蛋白质含量较低，且随着氮素水平的增加而上升;优良食味水稻崩解值较高，消减值较低;蒸煮食味品质受氮素水平影响较小。优良食味水稻品种蛋白组分含量较低，且稻米蛋白质含量与食味品质呈显著负相关。在常规粳稻中，稻米食味值与清蛋白、球蛋白和醇溶蛋白含量均显著负相关;在杂交稻中，稻米食味值与醇溶蛋白和谷蛋白含量显著负相关。优良食味水稻品种籽粒充实过程中游离氨基酸含量较低，并呈现较低水平的蛋白质积累。而食味较差品种灌浆期籽粒的氨基酸含量较高，成熟籽粒蛋白质含量也较高，且氮素供应水平提升其籽粒蛋白质含量的效应更为显著。【结论】优良食味水稻品种的籽粒蛋白质含量较低，与其充实过程中蛋白质积累水平较低有紧密关系，且受氮素水平影响较小。
陆丹丹, 雍明玲, 陶钰, 叶苗, 张祖建 . 优良食味水稻品种籽粒蛋白质积累特征及其对氮素水平的响应[J]. 中国水稻科学, 2022 , 36(5) : 520 -530 . DOI: 10.16819/j.1001-7216.2022.220311
【Objective】The aim of this study is to clarify the protein accumulation characteristics in grains of rice varieties with good taste and the effects of nitrogen level. 【Method】Conventional japonica and hybrid rice varieties with different taste values were used as materials, and different nitrogen application levels were set at filling stage to investigate the cooking and eating quality of the varieties at different nitrogen application levels and its relationships with rice protein and its component contents. In addition, the dynamic changes of amino acid contents and protein contents in different grain parts at different nitrogen levels were further analyzed, and finally the characteristics of grain protein accumulation and its response to nitrogen level in rice varieties with good taste were summarized. 【Result】The grain protein contents of good taste varieties was relatively low, and increased with the increasing nitrogen level. Also, good taste varieties had higher breakdown viscosity, but lower setback viscosity, and the cooking and eating quality was less affected by nitrogen levels. The protein component contents of good taste rice varieties were lower, and there was a significant negative correlation between protein content and eating quality. In conventional japonica varieties, rice taste value was negatively correlated with the contents of albumin, globulin and gliadin; in hybrid varieties, rice taste value was negatively correlated with the contents of gliadin and glutenin. The contents of free amino acids and protein accumulation in rice varieties with good taste were lower during grain filling. However, the varieties with poor taste had higher level of amino acid at grain filling stage. The grain protein contents were higher at maturity, and the effect of nitrogen level on improving grain protein content was more significant. 【Conclusion】The low protein content in grains of good taste varieties was closely related to the low protein synthesis and accumulation during grain filling, and was less affected by nitrogen level.
Key words： rice; grain; protein; eating quality; amino acid; nitrogen
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