Research Advances of Amylopectin Structure in Rice

doi:10.16819/j.1001-7216.2017.6051

Abstract

Abstract:

Rice is one of the mankind’s major food staples. Given economic development and living standard improving, the quality of rice is becoming an ever more major demand in China. Improving the cooking and eating quality has been the key focus of national and international rice breeding programs. The amylopectin is the main component of rice endosperm and its structure significantly influences the eating and cooking quality of rice. In this review, we summarized the methods of detecting the fine structure of amylopectin and the structure variations of amylopectin between indica and japonica, and concluded the genetic regulation and the synthesis regulation of extra-long chains in amylopectin. The relationships among amylopectin structure, starch physicochemical characteristics and palatabilities were also described. It is necessary to standardize and improve the method of detecting the amylopectin. Investigation on the offsprings derived from the cross between indica and japonica will be an effective way to elucidate the relationship between amylopectin structure and subspecies differentiation. Moreover, the in-depth study on the relationship between eating quality and amylopectin structure will provide theoretical guidance of high-quality rice breeding in China.

Key words: rice, amylopectin structure, physicochemical characteristics, eating quality

摘要：

随着我国国民经济的发展和人民生活水平的提高,人们对稻米品质的要求越来越高,在丰产的基础上还要求有较好的口感。支链淀粉是稻米淀粉的主要成分,其结构对食味品质有重要的影响。本文介绍了稻米支链淀粉结构的测定方法,籼粳稻支链淀粉结构的差异、遗传机制,支链淀粉超长链部分的合成调控以及支链淀粉的结构与理化特性和食味品质关系等方面的研究现状,认为今后有必要改进、完善和规范现有的支链淀粉结构测定方法,进一步研究籼粳稻杂交后代支链淀粉结构的差异,明确支链淀粉结构与亚种分化之间的关系,与此同时对支链淀粉结构与稻米食味品质之间的关系进行深入研究,以期为我国水稻生产及稻米品质改良提供理论指导。

关键词: 稻米, 支链淀粉结构, 理化特性, 食味品质

Mingyu FAN, Xiaojing WANG, Xuhong WANG, Liang TANG, Quan XU, Zhengjin XU. Research Advances of Amylopectin Structure in Rice[J]. Chinese Journal OF Rice Science, 2017, 31(2): 124-132.

范名宇, 王晓菁, 王旭虹, 唐亮, 徐铨, 徐正进. 稻米支链淀粉结构的研究进展[J]. 中国水稻科学, 2017, 31(2): 124-132.

Figures/Tables 2

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