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作物学报 ›› 2009, Vol. 35 ›› Issue (2): 317-323.doi: 10.3724/SP.J.1006.2009.00317

• 耕作栽培·生理生化 • 上一篇    下一篇

不同粒型稻米碾磨特性及蛋白质分布的比较

周丽慧;刘巧泉;顾铭洪*   

  1. 扬州大学农学院/教育部植物功能基因组学重点实验室/江苏省作物遗传生理重点实验室，江苏扬州225009
  • 收稿日期:2008-08-01 修回日期:2008-10-05 出版日期:2009-02-12 网络出版日期:2008-12-11
  • 通讯作者: 顾铭洪
  • 基金资助:

    本研究由国家自然科学基金重点项目(30530470,30828021),国家高技术研究发展计划(863计划)项目(2006AA10A102),江苏省自然科学基金项目(BK2007510),高校自然科学研究项目(06KJA21018)资助.

Milling Characteristics and Distribution of Seed Storage Proteins in Rice with Various Grain shapes

ZHOU Li-Hui,LIU Qiao-Quan,GU Ming-Hong*   

  1. Key Laboratory of Plant Functional Genomics of Ministry of Education/Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Agricultural College, Yangzhou University, Yangzhou 225009,China
  • Received:2008-08-01 Revised:2008-10-05 Published:2009-02-12 Published online:2008-12-11
  • Contact: GU Ming-Hong

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2577

被引次数

17

摘要：

以3个具不同品质和粒形特点的典型水稻品种，比较研究了稻米碾磨特性及蛋白质含量与组分在籽粒内部的分布情况。碾磨程度和达到相应碾磨程度所需碾磨时间之间的非线性关系显示糠层由外到内硬度不断增加；淀粉胚乳层硬度保持不变，且高于糠层硬度。不同品种达到相同碾磨程度所需时间差异较大，说明淀粉等物质的沉积密度在品种中存在较大差异。蛋白质含量在籽粒不同部位不是均匀分布的，3个品种糙米中均约85%的蛋白质分布在胚乳层中，清芦占11的蛋白质含量以外层胚乳最高，苏御糯和扬辐粳4901蛋白质含量均以糠层最高。随碾磨程度的提高，籽粒蛋白质含量由表及里呈降低趋势，核心层胚乳只有糠层的1/2左右，但不同类型水稻品种的降低趋势不同。SDS-PAGE分析表明，不同种子贮藏蛋白组分在籽粒内部的分布是相对均匀的，说明不同蛋白质组分在积累过程中，其遗传表达相对同步。

关键词: 水稻, 碾磨特性, 种子贮藏蛋白, 稻米品质

Abstract:

Rice (Oryza sativa L.), one of the most important crops, is a very good and relatively cheap source of energy and protein. The processing quality and nutrition distribution are different among rice varieties. The objective of the present study was to explore the distribution of proteins in rice kernel and to provide some references on the processing of high-quality rice using three rice cultivars with different quality and grain shapes, including two japonica cultivars Suyunuo and Yangfujing 4901, and one indica rice Qiangluzhan11. The degree of milling (DOM, 0–25%) and milling time were carefully measured, respectively. The results showed that the hardness was increased from outer to inner bran layers, and unchanged in endosperm fractions, which was higher than that of bran layers. This non-linear relationship between milling time and DOM implied variability in hardness within different rice fractions. Furthermore, the analysis of relationship between protein content and DOM indicated that the protein was not equably distributed within the brown rice kernel. The endosperm (DOM > 9%) was identified to contain most of the rice kernel proteins (about 85% of total seed proteins) in all the three cultivars. But the protein content in the brown rice kernel decreased from outer to inner fractions, and that in core endosperm fractions was only about half of that in bran layers. In addition, SDS-PAGE analysis for total proteins in the grains with various DOM showed that the distribution of seed protein components was relatively uniform, suggesting the synchro genetic expression of seed protein components in rice grain.

Key words: Rice(Oryza sativa L.), Milling characteristics, Seed storage proteins, Grain quality

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