不同高梁品系的淀粉糊化特征

利用差示扫描量热分析仪（DSC）和淀粉快速黏度分析仪（RVA）测定了14个高粱（Sorghumbicolor）品系的直链淀粉含量和淀粉糊化特性参数,并分析了各特征参数的变化规律及其相互关系。研究结果表明,高粱品系间直链淀粉含量存在较大差异,变幅为0．29％-29．45％;DSC分析所得糊化特性也表现出一定的差异,直链淀粉含量低的高粱品系的起始温度（To）、峰值温度（Tp）、终止温度（Tc）和热焓变化（△H）都较高：而直链淀粉含量高的高粱品系的To、Tp、Tc和△H都相对较低。不同品系的RVA谱差异主要表现在各个黏滞性特征值上,直链淀粉含量低的高粱品系的RVA谱具有较高的峰值黏度和最高的消减值：而直链淀粉含量高的高粱品系具有较低的峰值黏度。相关分析表明,直链淀粉含量和膨胀势与其它特征值间的相关性均达显著水平：峰值黏度（PV）与最终黏度（FV）、回冷恢复值、糊化时间和糊化温度间呈极显著负相关,与崩解值和消减值则呈极显著正相关。将直链淀粉含量的选择与RVA谱测定相结合,有助于提高选择的准确率,进而为高粱品质改良和育种提供理论依据。     

不同高粱品系的淀粉糊化特征

利用差示扫描量热分析仪(DSC)和淀粉快速黏度分析仪(RVA)测定了14个高粱(Sorghum bicolor)品系的直链淀粉含量和淀粉糊化特性参数, 并分析了各特征参数的变化规律及其相互关系。研究结果表明, 高粱品系间直链淀粉含量存在较大差异, 变幅为0.29%–29.45%; DSC分析所得糊化特性也表现出一定的差异, 直链淀粉含量低的高粱品系的起始温度(T_o)、峰值温度(T_p)、终止温度(T_c)和热焓变化(ΔH)都较高; 而直链淀粉含量高的高粱品系的T_o、T_p、T_c和ΔH都相对较低。不同品系的RVA谱差异主要表现在各个黏滞性特征值上, 直链淀粉含量低的高粱品系的RVA谱具有较高的峰值黏度和最高的消减值; 而直链淀粉含量高的高粱品系具有较低的峰值黏度。相关分析表明, 直链淀粉含量和膨胀势与其它特征值间的相关性均达显著水平; 峰值黏度(PV)与最终黏度(FV)、回冷恢复值、糊化时间和糊化温度间呈极显著负相关, 与崩解值和消减值则呈极显著正相关。将直链淀粉含量的选择与RVA谱测定相结合, 有助于提高选择的准确率,进而为高粱品质改良和育种提供理论依据。     

籼爪交水稻F_2群体的蒸煮食味品质研究

分析了籼型高直链淀粉恢复系CG133R与糯性爪哇稻22号杂交衍生的F2群体的蒸煮品质变异及其与淀粉粘滞性特征间的相关性,以及F2群体颗粒结合淀粉合成酶(Wxa基因)和可溶性淀粉合成酶(SSⅡ-3基因)主效基因的遗传。结果表明:蒸煮品质指标和RVA谱特征值在F2群体中广泛分离,其中变异最大的是消减值,其次为胶稠度、直链淀粉含量。高直链淀粉材料各理化指标与RVA谱特征值的相关性不显著;RVA谱特征值在中、低直链淀粉含量和糯稻群体中与各理化指标存在显著或极显著相关;在中、低直链淀粉材料中,RVA谱特征值与糊化温度(GT)也存在显著或极显著相关。用Wxa基因和SSⅡ-3基因的分子标记检测到这两个基因在F2群体中存在偏分离,分别指向两个亲本类型。除高直链淀粉材料外,可以通过RVA谱特征值来辅助筛选优质水稻品种。     

基于叶绿素荧光参数的籼型杂交稻杂种优势分析

以籼型杂交稻6个不育系和5个恢复系按不完全双列杂交交配设计的30个杂交稻组合及其亲本品种/系为材料, 对其剑叶的叶绿素荧光参数进行了测定和分析。结果表明： （1）杂交稻亲本和组合间的叶绿素荧光参数均存在极显著的差异, 其中, NPQ和ΦNPQ的变异系数为最大; Fv/Fm的变异系数为最小。（2）不同杂交稻组合ΦNPQ、NPQ和qL的平均值和变异系数均大于其亲本的平均值和变异系数, 表明杂交稻组合光能利用率的杂种优势极其明显, 这将有利于高光能利用率杂交稻组合的配组。（3）杂交稻的Fm、Fv/Fm、ΦNPQ、NPQ和qL具有中亲优势; 其ΦNO具有负向超亲优势; 其ΦPSII、ΦNPQ、NPQ和qL具有正向竞争优势。（4）杂交稻组合的ΦPSII、ΦNPQ和NPQ与其母本值呈显著或极显著水平的正相关关系; 杂交稻组合的ΦPSII、ΦNPQ与其中亲值呈显著或极显著水平的正相关关系。     

小麦糊化特性参数稳定性分析及其与其它品质性状关系的研究

通过测定黄淮麦区2年度3试点13个小麦区试品种糊化特性(RVA)参数及其它主要品质性状,研究了小麦RVA参数稳定性及其与其它主要品质性状间的关系.结果表明:基因型对峰值粘度、保持粘度、稀懈值、最终粘度、回升值起主导作用,环境对糊化温度和峰值时间影响较大.峰值粘度、保持粘度、最终粘度在品种间变幅较大,分别为2 055.50 cp～3 935.50 cp、1 046.42 cp～2 589.00 cp和2 412.00 cp～4 341.50 cp,峰值粘度、保持粘度、稀懈值的变异系数较高,分别为10.74 %、12.17 %、21.25 %.除峰值时间外,其它RVA参数品种间差异极显著.峰值粘度与保持粘度、稀懈值、最终粘度及回升值间极显著正相关.峰值粘度、保持粘度、最终粘度、回升值与蛋白质含量、湿面筋含量和Zeleny沉降值间极显著负相关.同时依据RVA参数对参试品种进行了聚类分析.峰值粘度可作为衡量小麦淀粉特性的最重要指标,由于品种间淀粉品质差异大,因此品种选育过程中应同时注重蛋白质和淀粉品质.     

灌溉方式对黄淮稻区优质粳米品质的影响

为探明不同水深处理对优质稻米的影响,研究了湿润、浅水、深水3种灌溉方式对优质粳稻(圣稻14、圣稻2572、圣稻18)籽粒外观、稻米直链淀粉、蛋白质含量及淀粉RVA谱的影响,分析了稻米品质与理化指标之间的关系.结果表明: 浅水灌溉下籽粒面积、周长、粒长、稻米蛋白质含量显著高于其他灌溉方式,垩白率和垩白度的表现相反;RVA谱的最高黏度和热浆黏度值以湿润灌溉最高,深水灌溉最低,最终黏度值以深水灌溉最低;不同品种RVA谱的崩解值、消减值、回复值及稻米直链淀粉含量对3种灌溉方式的响应存在明显的基因型差异.圣稻14以湿润灌溉的食味品质最好,圣稻18则以深水灌溉最好.相关分析表明,稻米RVA谱特征值与稻米外观指标及蛋白质含量之间存在显著的相关性.回归与通径分析表明,粒型是影响崩解值与消减值的主要因子,而稻米蛋白质与直链淀粉含量是影响回复值的主要因子.     

臭氧胁迫对稻穗不同部位糙米直链淀粉含量和RVA谱特征值的影响

近地层臭氧浓度升高使水稻产量下降,但臭氧胁迫对稻米品质的影响及其强弱势粒差异尚不清楚.本研究以8个不同类型水稻品种为供试材料,利用自然光气体熏蒸平台,设置对照(9 nL·L^-1)和高浓度臭氧(约100 nL·L^-1)处理,研究臭氧胁迫对稻穗不同部位糙米直链淀粉含量和RVA谱特征值的影响.结果表明: 与对照相比,臭氧处理使糙米直链淀粉含量、最高粘度、热浆粘度、崩解值和冷胶粘度分别下降5.9%、7.6%、5.9%、11.6%、2.9%,消减值和糊化温度分别增加24.9%和1.0%,均达显著水平.稻米直链淀粉含量和所有RVA特征参数的品种间差异均达极显著水平.稻穗不同部位稻米直链淀粉含量、最高粘度、热浆粘度、崩解值、冷胶粘度从大到小依次为强势粒>中势粒>弱势粒,消减值则表现相反.绝大多数情形下,臭氧与年度或臭氧与品种间的互作对稻米直链淀粉含量和RVA谱的影响达显著水平;尽管稻米RVA特征值对臭氧胁迫的响应多表现为稻穗上部略小于中部和下部,但臭氧与部位间的互作均未达显著水平.表明中等强度的臭氧胁迫使水稻食味品质明显变劣,变劣的程度因生长季和供试品种而异,籽粒着生位置受臭氧胁迫的影响较弱.     

Wx基因与SSⅢ-2基因互作对稻米蒸煮食味品质的影响

为了探究蜡质基因(Wx)与可溶性淀粉合成酶Ⅲ-2基因(SSⅢ-2)等位变异对稻米品质的影响,以籼型高直链淀粉恢复系CG133R和糯性‘爪哇稻22’为亲本杂交,在其F3群体选择仅在Wx和SSⅢ-2基因位点存在多态性的单株为材料,分析各基因型材料的理化指标和粘度速测仪谱特征值。结果表明:(1)SSⅢ-2基因为I型时,Wx基因第一内含子多态性对表观直链淀粉含量有极显著影响。SSⅢ-2基因为Ⅱ型时,Wx基因第一内含子多态性对表观直链淀粉含量和成糊温度有极显著影响。(2)Wxa背景下,SSⅢ-2基因对稻米品质无显著影响;Wxb背景下,SSⅢ-2基因对糊化温度和粘度速测仪谱中最高粘度、崩解值、成糊温度有极显著影响。(3)Wx和SSⅢ-2基因共同作用极显著影响水稻表观直链淀粉含量、糊化温度、最高粘度、崩解值和成糊温度,说明Wx和SSⅢ-2基因之间存在互作,且Wx基因对SSⅢ-2基因具有显性上位性,Wx基因大量表达会遮盖SSⅢ-2基因对稻米品质的效应。     

不同生态条件对云南和韩国粳稻品质及淀粉RVA谱特性的影响

以10个云南粳稻和6个韩国粳稻品种为材料,研究了不同生态条件对云南和韩国粳稻主要品质及RVA谱特性的影响.结果表明： 云南和韩国粳稻各指标的变异系数均以消减值最大.云南粳稻的粒长、垩白率、直链淀粉含量、蛋白质含量、碱消值、最终黏度、消减值和峰值时间的变异系数明显大于韩国粳稻,而其他品质指标则相反.随海拔升高,云南粳稻的粒长、粒宽、长宽比、精白度、直链淀粉含量、碱消值、最终黏度和回复值及韩国粳稻的粒长、粒宽、精白度、蛋白质含量、最高黏度、热浆黏度和崩解值明显降低,而云南粳稻的垩白率、蛋白质含量、热浆黏度和峰值时间及韩国粳稻的长宽比、直链淀粉含量、碱消值、消减值和回复值明显升高,但韩国粳稻的垩白率无明显变化.云南粳稻的最高黏度、崩解值和糊化温度及韩国粳稻的糊化温度随海拔升高呈先降后升趋势,而云南粳稻的消减值及韩国粳稻的最终黏度和峰值时间则表现相反趋势.     

籼粳复交中偏籼偏粳的细胞遗传学分析

本实验对籼粳复交中偏籼偏粳不同组合类型进行了遗传分析。结果表明,偏粳型染色体行为异常频率远高于偏籼型,经χ~2测验,两者的染色体异常行为在程度上呈极显著的差异。另外,与染色体行为有关联的结实率和性状优势,两者的表现也迥异:结实率与中亲值比,偏粳型达负向极显著,偏籼型为正向极显著;偏粳型比偏籼型具有低的结实性优势,但库容和生物学优势前者显著高于后者。文中对这两种组合类型在育种上的进展及籼粳交的遗传学问题作了讨论。     

Effects of Shading on Starch Pasting Characteristics of Indica Hybrid Rice (Oryza sativa L.)

Rice is an important staple crop throughout the world, but environmental stress like low-light conditions can negatively impact crop yield and quality. Using pot experiments and field experiments, we studied the effects of shading on starch pasting viscosity and starch content with six rice varieties for three years, using the Rapid Visco Analyser to measure starch pasting viscosity. Shading at different growth stages and in different rice varieties all affected the starch pasting characteristics of rice. The effects of shading on starch pasting viscosity at middle and later growth stages were greater than those at earlier stages. Shading enhanced breakdown but reduced hold viscosity and setback at tillering-elongation stage. Most pasting parameters changed significantly with shading after elongation stage. Furthermore, the responses of different varieties to shading differed markedly. The change scope of starch pasting viscosity in Dexiang 4103 was rather small after heading, while that in IIyou 498 and Gangyou 906 was small before heading. We observed clear tendencies in peak viscosity, breakdown, and pasting temperature of the five rice varieties with shading in 2010 and 2011. Correlation analysis indicated that the rice amylose content was negatively correlated with breakdown, but was positively correlated with setback. Based on our results, IIyou 498, Gangyou 906, and Dexiang 4103 had higher shade endurance, making these varieties most suitable for high-quality rice cultivation in low-light regions.     

Exploring the Use of Near Infrared (NIR) Reflectance Spectroscopy to Predict Starch Pasting Properties in Whole Grain Barley

This study aimed to evaluate the ability of using near infrared reflectance (NIR) spectroscopy to predict parameters generated by the rapid visco analyser (RVA) in whole grain barley samples to further study starch pasting characteristics in a breeding program. A total of 130 whole grain barley samples from the University of Adelaide germplasm collection, harvested over three seasons (2009, 2010 and 2011) were analysed using both NIR and RVA instruments and calibrations developed using partial least squares (PLS) regression. The coefficient of determination in cross validation (R ²) and the standard error in cross validation (SECV) were 0.88 [SECV?=?477.5 (RVU?=?rapid visco units)] for peak viscosity (PV), 0.82 (SECV?=?635.5 RVU) for trough (THR), 0.92 (SECV?=?190.4 RVU) for breakdown (BKD), 0.61 (SECV?=?151.1 RVU) for setback (SET), 0.84 (SECV?=?698.0 RVU) for final viscosity (FV), 0.70 (SECV?=?0.54 s) for time to peak (TTP) and 0.36 (SECV?=?2.2 min) for pasting temperature (PT). We have demonstrated that NIR spectroscopy shows promise as a rapid, non-destructive method to measure PV in whole grain barley. In this context, NIR spectroscopy has the potential to significantly reduce analytical time and cost for screening novel lines for starch properties for pasting properties.     

籼米淀粉粘滞性的基因型与环境互作研究

水稻精米中大约含有90%的淀粉,因此淀粉的特性对水稻的食味品质有很大的影响.淀粉粘滞性是预测稻米食用、蒸煮和加工品质的重要指标.本研究利用4个细胞质雄性不育系和8个恢复系配置的不完全双列杂交组合来分析淀粉粘滞性指标(崩解值、回复值和消减值)的胚乳、细胞质和母体基因效应及环境互作效应.结果表明在崩解值、回复值和消减值的遗传变异中,遗传主效应方差分量占了64%以上,表明它们主要受遗传主效应控制,同时也受到基因型与环境互作效应的影响.崩解值、回复值和消减值的总遗传率分别为67.8%、79.5%、79.5%,而且普通遗传率占了总遗传率的75%以上,表明对这些性状的早世代选择有效,且在不同环境中选择效果相对稳定.     

Changes in morphological, thermal and pasting properties of yam (Dioscorea alata) starch during growth

This study was carried out in order to compare and establish the changes in physicochemical properties of starch from four different cultivars of yam at various stages of maturity during growth. The results showed that the starch content of the four yam tubers increased as growth progressed and were in the range of 70.5–85.3% on a dry basis. The shapes of the starch granules were round to oval or angular in the four yams and the size of starch granule increased with growth time ranging from 10 to 40 μm. The X-ray diffraction patterns could be classified as typical of B-type starch for the four cultivars of yam starch. The transition temperature of gelatinization of the four yam starches decreased during maturity. The RVA parameters suggested that yam starch paste showed a lower breakdown at an early harvest time. It appeared to be thermo-stable during heating but had a high setback after cooling, which might result in a tendency towards high retrogradation. The results for pasting behaviors showed that higher amylose content was associated with a lower pasting temperature and a higher peak viscosity in these starches.     

Architectural changes of heated mungbean, rice and cassava starch granules: Effects of hydrocolloids and protein-containing envelope

Architectural changes of starch granules induced by heat were demonstrated using light microscopy and confocal laser scanning microscopy. Heat treatment (80 °C, 30 min) on mungbean starch, cassava starch and rice flour suspensions resulted in the rearrangement of amylose and granule-associated proteins within the deformed granules. The presence of alginate and carrageenan influenced the RVA pasting characteristics of starch/flour-hydrocolloid mixed suspensions by maintaining the granular structure of amylose-rich swollen granules or inducing the aggregation of the swollen ones. Generally, the addition of hydrocolloid increased peak viscosity, lowered breakdown and reduced setback of the flour-hydrocolloid mixed paste. This study demonstrated that the heat treatment in excess water generated the protein-containing granule envelope encasing the mungbean and cassava starch content within the deformed granules.     

Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids

Effects of salts on pasting, thermal, and rheological properties of rice starch (RS) in the presence of non-ionic (guar gum; GG) or ionic (xanthan; XT) hydrocolloid were studied. Rapid visco-analysis (RVA) showed that addition of salts significantly increased peak, breakdown, and final viscosities, and pasting temperatures of RS/XT blends, whereas those of RS/GG blends were varied depending on the type of salts added. Differential scanning calorimetry (DSC) demonstrated that salt addition significantly increased gelatinization temperatures of either RS/GG or RS/XT blend, whereas gelatinization enthalpy was less affected. Dynamic viscoelastic tests revealed that addition of salts had a more pronounced effect on enhancing structure formation of RS/XT gels than that of RS/GG gels. The steady shear viscosity was generally in line with the values of final viscosity obtained during pasting. These results would be used as a guideline for developing starch-based food products containing salts.