不同食味水稻品种稻米淀粉结构与理化特性及其对氮素响应的差异
收稿日期: 2023-02-28
修回日期: 2023-03-17
网络出版日期: 2024-01-16
基金资助
国家自然科学基金资助项目(32071945);国家自然科学基金资助项目(32201890)
Rice Starch Structure and Physicochemical Properties of Good Taste japonica Rice Varieties and Their Regulations by Nitrogen
Received date: 2023-02-28
Revised date: 2023-03-17
Online published: 2024-01-16
【目的】淀粉是稻米的主要成分，其构成及理化特性基本决定了稻米食味表现。探讨优良食味稻米的淀粉构成特征，并解析结实期氮素水平的作用效应，对优良食味水稻品种的调优栽培具有重要意义。【方法】以稻米食味有明显差异的水稻品种金香玉1号、武育粳3号、武密粳和淮稻5号为试验材料，设置结实期不同氮素水平处理，分析稻米淀粉理化特性与食味品质的关系及其对氮素水平的响应。【结果】稻米的食味值表现为金香玉1号>武育粳3号>武密粳>淮稻5号，不同氮素水平下表现一致。优良食味稻米的直链淀粉和蛋白质含量均较低；淀粉RVA谱崩解值较高，消减值较低，淀粉易于糊化；溶解度、膨胀势和淀粉颗粒形态较优，淀粉相对结晶度较高；短支链淀粉占比较高。随着结实期氮素水平的提高，稻米的食味值显著下降，直链淀粉含量有所降低，蛋白质含量显著增加，胶稠度变短，最高黏度和崩解值下降，消减值上升；淀粉的颗粒形态劣化；淀粉的糊化焓、相对结晶度和支链淀粉分支中的B2、B3链含量上升，溶解度、膨胀势、A链和B1链含量下降。稻米理化特性和食味值对氮素的响应存在明显的品种间差异，优良食味品种的食味品质较为稳定，对氮素的敏感度小于普通食味稻米。【结论】优良食味稻米的直链淀粉和蛋白质含量较低，直链淀粉含量、蒸煮特性和淀粉颗粒形态特征较优，淀粉结晶特性较好，短支链含量较多。结实期较高的氮素水平提高了支链淀粉长支链占比，增加了淀粉糊化所需能量，降低了淀粉溶解度和膨胀势，对稻米蒸煮食味品质有明显的劣化作用。
雍明玲, 叶苗, 张雨, 陶钰, 倪川, 康钰莹, 张祖建 . 不同食味水稻品种稻米淀粉结构与理化特性及其对氮素响应的差异[J]. 中国水稻科学, 2024 , 38(1) : 57 -71 . DOI: 10.16819/j.1001-7216.2024.230209
【Objective】 Starch is the main component of rice grain, and its composition and physicochemical properties play a fundamental role in shaping the taste characteristics of rice. Investigating the starch composition characteristics of good taste rice varieties and analyzing the effect of nitrogen levels at grain filling stage are of great significance for the optimization and cultivation of good taste rice varieties. 【Method】 Taking rice varieties Jinxiangyu 1, Wuyujing 3, Wumijing and Huaidao 5, which have significant differences in taste, as experimental materials, the relationship between the physicochemical properties of rice starch and taste quality and its response to varing nitrogen levels at the grain filling stage were explored. 【Result】 The taste value ranking was as follows: Jinxiangyu 1>Wuyujing 3>Wumijing>Huaidao 5, which was consistent across different nitrogen levels. For good taste rice varieties, they exhibited low amylose and protein contents, high breakdown and low setback in the RVA spectrum, easy gelatinization, better solubility, swelling power and starch granule morphology, along with higher relative crystallinity of starch. Furthermore, they displayed a higher proportion of short branches in the distribution of amylopectin chain length. With the increase of nitrogen level at the filling stage, the taste value of rice decreased significantly, combined with decreased amylose content, increased protein content, shortened gel consistency, decreased peak viscosity and breakdown in RVA spectrum, and increased setback; The starch granule morphology of starch became worse; The gelatinization enthalpy, relative crystallinity of starch and the chain B2 and chain B3 contents in the branching of amylopectin increased, while the solubility, swelling power, chain A and chain B1 contents decreased. Varieties responded variously to nitrogen in terms of their physicochemical properties and taste value to nitrogen. Good taste rice varieties displayed relatively stable taste, being less sensitive to nitrogen. 【Conclusion】 The results showed that good taste rice varieties had low amylose and protein contents, better cooking properties and starch granule morphology, better starch crystallization features and a well-balanced amylopectin structure with higher short amylopectin content. Elevated nitrogen level at the grain filling stage increased the proportion of long branched amylopectin, and the energy required for starch gelatinization, reduced starch solubility and swelling power, and significantly degraded the cooking and eating quality.
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