首页 > 过刊浏览>2024年第43卷第3期 >121-131. DOI:10.13300/j.cnki.hnlkxb.2024.03.012
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稻米淀粉、蛋白质和脂质与蒸煮食味品质关系研究进展
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作者:
作者单位:

1.扬州大学教育部农业与农产品安全国际合作联合实验室,扬州 225009;2.扬州大学江苏省粮食作物现代产业技术协同创新中心,扬州 225009

作者简介:

翁雪莲，E-mail： 2216142154@qq.com

通讯作者:

徐云姬， E-mail： yunjixu@yzu.edu.cn

中图分类号:

S511

基金项目:

国家自然科学基金项目（32372214； 32071943；31901444）；国家重点研发计划项目（2022YFD2300304）；江苏省自然科学青年基金项目（BK20190880）


Progress on relationship between starch，protein，lipids and taste quality of steaming and cooking in rice
Author:
Affiliation:

1.Yangzhou University and Ministry of Education Joint International Laboratory of Agriculture and Agri-product Safety，Yangzhou 225009，China;2.Yangzhou University and Jiangsu province Co-Innovation Center for Modern Production Technology of Grain Crops，Yangzhou 225009，China

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    摘要:

    蒸煮食味品质是消费者选择稻米的重要评价标准。淀粉、蛋白质和脂质作为稻米的三大主要物质成分，与其蒸煮食味品质关系密切。为进一步探索稻米蒸煮食味品质形成机制及水稻优质栽培技术，本文综述了稻米三大主要物质的组成与分布、合成代谢特点及其与蒸煮食味品质关系的研究进展，总结了干湿交替灌溉技术对稻米三大主要物质及其蒸煮食味品质的影响，并提出了研究存在三大主要物质互作与稻米蒸煮食味品质关系不清楚以及干湿交替灌溉对蒸煮食味品质的调控机制不明确等问题。建议今后基于淀粉、蛋白质和脂质累积与合成代谢的关系深入研究稻米蒸煮食味品质形成机制以及轻-干湿交替灌溉对稻米蒸煮食味品质的调优机制。

    Abstract:

    The taste quality of steaming and cooking is an important evaluation criterion for consumers when choosing rice.Starch，protein，and lipids，as the three main components of rice，are closely related to the taste quality of steaming and cooking in rice.This article reviewed the progress on the composition and distribution，anabolic characteristics of the three main components in rice and their relationship with the taste quality of steaming and cooking to further study the formation mechanism of the taste quality of steaming and cooking in rice and the techniques for cultivating the rice with high quality.The effects of irrigation with alternating wet and dry （AWD） on the three main components of rice and the taste quality of steaming and cooking in rice were summarized.Problems including the unclear relationship between the interaction of the three main components of rice and the taste quality of steaming and cooking in rice and the unknown mechanisms underlying the effects of AWD on the taste quality of steaming and cooking in rice were pointed out.It is recommended to conduct in-depth studies on the formation mechanism of the taste quality of steaming and cooking in rice and the regulatory mechanism of AWD on the taste quality of steaming and cooking in rice based on the relationship between the accumulation of starch，protein，and lipids and the anabolism of starch，protein，and lipids in the future.

    图1 淀粉合成主要途径Fig.1 Main pathways of starch synthesis
    图2 主要氨基酸合成代谢途径Fig.2 Anabolic pathways of main amino acids
    图3 脂肪合成主要途径Fig.3 Main pathways of fat synthesis
    图4 乙酰辅酶A、丙酮酸、草酰乙酸和α-酮戊二酸在糖类、氨基酸和脂质合成过程中发挥的作用Fig.4 Roles of acetyl-CoA， pyruvic acid， oxaloacetic acid and α-ketoglutaric acid in the synthesis of sugars， amino acids and lipids
    图5 不同干湿交替灌溉对2个水稻品种精米中脂肪含量的影响（笔者所在课题组，待发表）Fig.5 Effects of different alternating wet and dry irrigation regimes on fat content in milled rice of two rice varieties（Results of the author’s research group to be published）
    表 1 不同干湿交替灌溉条件下扬稻6号（YD6）精米中脂质分子的差异表达数Table 1 Number of differential expressions of lipid molecules in milled rice of Yangdao 6 （YD6） under different alternating wet and dry irrigation regimes
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翁雪莲,姜丽秋,唐树鹏,张伟杨,朱宽宇,王志琴,杨建昌,徐云姬.稻米淀粉、蛋白质和脂质与蒸煮食味品质关系研究进展[J].华中农业大学学报,2024,43(3):121-131

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  • 收稿日期:2023-11-06
  • 在线发布日期: 2024-06-06
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