不同直链淀粉含量软米品种品质性状的比较

doi:10.16819/j.1001-7216.2022.211212

中国水稻科学 ›› 2022, Vol. 36 ›› Issue (6): 601-610.DOI: 10.16819/j.1001-7216.2022.211212

不同直链淀粉含量软米品种品质性状的比较

史玉良¹^,^#, 杨勇¹^,^#, 李雪飞¹, 李钱峰¹, 黄李春¹, 张昌泉¹, 宋学堂², 刘巧泉¹^,^*()

1.扬州大学农学院/植物功能基因组学教育部重点实验室/江苏省作物基因组学和分子育种重点实验室，江苏扬州 225009
2.江苏(武进)水稻研究所，江苏常州 213175

收稿日期:2021-12-12 修回日期:2022-03-30 出版日期:2022-11-10 发布日期:2022-11-10
通讯作者: 刘巧泉
作者简介:第一联系人：
^#共同第一作者
基金资助:
国家自然科学基金资助项目(31825019);国家自然科学基金资助项目(U19A2032);江苏省科技计划资助项目(JBGS(2021)001);江苏省科技计划资助项目(CX(20)3004);江苏省研究生科研创新计划资助项目(KYCX213239)

Comparison of Grain Quality Profiles of japonica Soft Rice Varieties with Different Amylose Contents

SHI Yuliang¹^,^#, YANG Yong¹^,^#, LI Xuefei¹, LI Qianfeng¹, HUANG Lichun¹, ZHANG Changquan¹, SONG Xuetang², LIU Qiaoquan¹^,^*()

1. Key Laboratory of Plant Functional Genomics of Ministry of Education /Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou 225009, China
2. Jiangsu(Wujin) Rice Research Institute, Changzhou 213175, China

Received:2021-12-12 Revised:2022-03-30 Online:2022-11-10 Published:2022-11-10
Contact: LIU Qiaoquan
About author:First author contact:
^# These authors contributed equally to this work

摘要/Abstract

摘要：

【目的】具有较低直链淀粉含量（5%~12%）的优良食味软米在国内市场上广受消费者欢迎，然而不同软米品种间稻米品质表现差异较大，造成这种差异的原因尚未明确。因此，有必要深入研究不同类型软米理化品质的差异及其成因。【方法】选取了江苏地区具有显著品质差异的4个软米品种、2个糯稻品种和2个常规品种（均为粳稻品种）为对象，对其稻米理化品质和淀粉结构进行了系统的比较分析。【结果】测序结果表明，软米品种南粳5055和南粳9108携带Wx^mp等位基因，而软米品种香软玉和武香粳113携带跟2个常规粳稻品种相同的Wx^b等位基因。品质分析表明，香软玉和武香粳113稻米较另两个软米品种中的直链淀粉含量更低，籽粒胚乳透明度更差；4个软米类稻米胚乳淀粉粒内部存在明显的孔隙，并且稻米胚乳越不透明，孔隙越明显；较低直链淀粉含量的软米食味表现更佳，这可能与低直链淀粉含量稻米具有更低的冷胶黏度、较大的崩解值和较小的消减值有关。淀粉精细结构测定表明，与常规粳稻米相比，软米的直链淀粉组分占比较低，而支链淀粉短链组分占比较高。【结论】目前江苏地区软米品种间存在显著的遗传和理化品质特性的差异，这为新型软米品种的培育和优异基因的克隆与利用提供依据。

关键词: 水稻, 软米, 直链淀粉含量, 透明度, 食味品质

Abstract:

【Objective】 Soft rice with low amylose content (5%−12%) usually has a good taste and is very popular in the domestic rice market. However, soft rice varieties differ greatly in the grain quality profiles, which has not been well understood yet. Thus, it is necessary to characterize the difference in grain quality profiles of different soft rice types in detail. 【Method】 Eight japonica rice varieties, including four soft rice, two normal ones, and two glutinous ones released in Jiangsu Province were selected for systematic grain quality analysis. 【Result】 Sequencing results showed that the soft rice varieties Nanjing 5055 and Nanjing 9108 carry the Wx^mp alleles, while the other two soft rice varieties, Xiangruanyu and Wuxianjing 113, carry the same Wx^b allele as that in two normal japonica rice varieties. Rice grain quality analysis showed that both Xiangruanyu and Wuxiangjing 113 have lower amylose content and more opaque endosperm than those of the other two soft rice varieties Nanjing 5055 and Nanjing 9108. There were obvious cavities within the single starch granule in all the four soft rice. Amylose content had a negative correlation with the level of rice endosperm transparency. Rice taste quality analysis showed that the soft rice with lower amylose content had a better taste value, because rice with lower amylose content tended to have lower cool paste viscosity, setback value, and higher breakdown value. Starch fine structure analysis showed that endosperm starch from soft rice contains less amylose and more short-chain amylopectin as compared with the two normal rice varieties. 【Conclusion】 There were significant differences in genetics and grain quality among the selected four soft rice varieties in Jiangsu Province. It provides important information for the breeding of new soft rice varieties as well as cloning of novel genes related to rice grain quality.

Key words: rice, soft rice, amylose content, grain transparency, eating quality

史玉良, 杨勇, 李雪飞, 李钱峰, 黄李春, 张昌泉, 宋学堂, 刘巧泉. 不同直链淀粉含量软米品种品质性状的比较[J]. 中国水稻科学, 2022, 36(6): 601-610.

SHI Yuliang, YANG Yong, LI Xuefei, LI Qianfeng, HUANG Lichun, ZHANG Changquan, SONG Xuetang, LIU Qiaoquan. Comparison of Grain Quality Profiles of japonica Soft Rice Varieties with Different Amylose Contents[J]. Chinese Journal OF Rice Science, 2022, 36(6): 601-610.

图/表 7

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品种 Variety	Wx基因型 Wx genotype	直链淀粉含量 Amylose content /%	胶稠度 Gel consistency /mm	蛋白质含量 Protein content / %	食味值 Taste value
武运粳30 Wuyunjing 30	Wx^b	15.86±0.47 a	63.33±4.51 d	8.08±0.05 a	62.50±1.29 d
常12 Chang 12	Wx^b	16.01±0.52 a	60.25±2.65 d	7.73±0.16 b	67.25±0.96 c
南粳5055 Nanjing 5055	Wx^mp	10.89±0.21 b	86.67±3.21 c	7.88±0.17 b	80.00±0.82 b
南粳9108 Nanjing 9108	Wx^mp	10.65±0.36 b	87.53±4.52 c	7.62±0.16 b	81.50±1.09 b
武香粳113 Wuxiangjing 113	Wx^b	8.78±0.21 c	91.67±5.67 b	7.73±0.34 b	83.50±1.29 a
香软玉 Xiangruanyu	Wx^b	8.58±0.14 c	93.46±6.21 b	7.61±0.27 b	83.25±1.31 a
糯153 Nuo 153	wx	2.34±0.20 d	112.67±8.25 a	8.02±0.11 a
糯156 Nuo 156	wx	2.41±0.24 d	108.33±7.26 a	7.93±0.14 ab

品种 Variety	Wx基因型 Wx genotype	直链淀粉含量 Amylose content /%	胶稠度 Gel consistency /mm	蛋白质含量 Protein content / %	食味值 Taste value
武运粳30 Wuyunjing 30	Wx^b	15.86±0.47 a	63.33±4.51 d	8.08±0.05 a	62.50±1.29 d
常12 Chang 12	Wx^b	16.01±0.52 a	60.25±2.65 d	7.73±0.16 b	67.25±0.96 c
南粳5055 Nanjing 5055	Wx^mp	10.89±0.21 b	86.67±3.21 c	7.88±0.17 b	80.00±0.82 b
南粳9108 Nanjing 9108	Wx^mp	10.65±0.36 b	87.53±4.52 c	7.62±0.16 b	81.50±1.09 b
武香粳113 Wuxiangjing 113	Wx^b	8.78±0.21 c	91.67±5.67 b	7.73±0.34 b	83.50±1.29 a
香软玉 Xiangruanyu	Wx^b	8.58±0.14 c	93.46±6.21 b	7.61±0.27 b	83.25±1.31 a
糯153 Nuo 153	wx	2.34±0.20 d	112.67±8.25 a	8.02±0.11 a
糯156 Nuo 156	wx	2.41±0.24 d	108.33±7.26 a	7.93±0.14 ab

品种 Variety	峰值黏度	热浆黏度	崩解值	冷胶黏度	消减值
品种 Variety	PKV / cP	HPV / cP	BDV / cP	CPV / cP	SBV / cP
武运粳30 Wuyunjing30	3659±62 b	2410±64 a	1249±38 d	3387±121 b	−272.5±58 a
常12 Chang 12	3839±36 a	2400±38 a	1439±35 c	3625±74 a	−213.5±37 a
南粳5055 Nanjing 5055	3347±39 c	2134±42 b	1262±25 d	2960±44 c	−435.5±14 b
南粳9108 Nanjing 9108	3381±16 c	2126±64 b	1155±48 f	3005±50 c	−376.5±34 b
武香粳113 Wuxiangjing 113	3212±60 d	1176±35 d	2036±24 b	1579±39 e	−1633.5±20 f
香软玉 Xiangruanyu	3919±34 a	1394±57 c	2525±22 a	1908±69 d	−2011.0±34 g
糯153 Nuo 153	2344±43 e	941±22 f	1403±20 c	1176±28 g	−1168.0±14 e
糯156 Nuo 156	2352±19 e	1096±12 e	1255±31 d	1348±26 f	−1003.0±45 d

品种 Variety	峰值黏度	热浆黏度	崩解值	冷胶黏度	消减值
品种 Variety	PKV / cP	HPV / cP	BDV / cP	CPV / cP	SBV / cP
武运粳30 Wuyunjing30	3659±62 b	2410±64 a	1249±38 d	3387±121 b	−272.5±58 a
常12 Chang 12	3839±36 a	2400±38 a	1439±35 c	3625±74 a	−213.5±37 a
南粳5055 Nanjing 5055	3347±39 c	2134±42 b	1262±25 d	2960±44 c	−435.5±14 b
南粳9108 Nanjing 9108	3381±16 c	2126±64 b	1155±48 f	3005±50 c	−376.5±34 b
武香粳113 Wuxiangjing 113	3212±60 d	1176±35 d	2036±24 b	1579±39 e	−1633.5±20 f
香软玉 Xiangruanyu	3919±34 a	1394±57 c	2525±22 a	1908±69 d	−2011.0±34 g
糯153 Nuo 153	2344±43 e	941±22 f	1403±20 c	1176±28 g	−1168.0±14 e
糯156 Nuo 156	2352±19 e	1096±12 e	1255±31 d	1348±26 f	−1003.0±45 d

品种 Variety	起始温度 T₀/ ℃	峰值温度 T_P / ℃	终止温度 T_C / ℃	热焓值 △H /(J·g⁻¹)
武运粳30 Wuyunjing 30	62.52±0.14 b	67.80±0.14 c	75.20±0.14 c	9.48±0.04 d
常12 Chang 12	60.70±0.14 d	66.55±0.35 d	73.40±0.28 e	9.37±0.04 d
南粳5055 Nanjing 5055	62.15±0.07 c	67.45±0.21 c	74.40±0.14 d	10.25±0.01 c
南粳9108 Nanjing 9108	63.15±0.07 a	69.05±0.07 a	77.30±0.14 a	10.03±0.02 c
武香粳113 Wuxiangjing 113	62.65±0.21 b	69.30±0.14 a	77.20±0.14 a	11.60±0.02 b
香软玉 Xiangruanyu	62.70±0.28 b	68.40±0.14 b	76.30±0.14 b	11.46±0.00 b
糯153 Nuo 153	59.55±0.07 e	66.65±0.07 d	75.55±0.07 c	12.70±0.02 a
糯156 Nuo 156	60.40±0.00 d	66.60±0.14 d	76.25±0.49 b	12.80±0.14 a

不同直链淀粉含量软米品种品质性状的比较

Comparison of Grain Quality Profiles of japonica Soft Rice Varieties with Different Amylose Contents

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参考文献 33

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Metrics

品种 Variety	AP1	AP2	AM
武运粳30 Wuyunjing 30	66.99±0.27 c	16.16±0.26 b	16.84±1.44 a
常12 Chang 12	67.24±0.27 c	16.38±0.41 b	16.37±0.24 a
南粳5055 Nanjing 5055	76.09±0.22 b	17.74±0.32 a	6.06±0.35 b
南粳9108 Nanjing 9108	75.80±0.57 b	18.77±0.23 a	5.92±0.40 b
武香粳113 Wuxiangjing 113	76.66±0.61 b	18.61±0.59 a	4.71±0.21 c
香软玉 Xiangruanyu	76.26±0.60 b	18.99±0.46 a	4.73±0.05 c
糯153 Nuo 153	82.16±0.36 a	17.83±0.36 a	0.0
糯156 Nuo 156	81.96±0.17 a	18.03±0.17 a	0.0

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