中国水稻科学2017，Vol.31Issue(2)：124-132,9.DOI:10.16819/j.1001-7216.2017.6051
稻米支链淀粉结构的研究进展
Research Advances of Amylopectin Structure in Rice
摘要
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 betweenindica andjaponica, 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 betweenindica andjaponica 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.关键词
稻米/支链淀粉结构/理化特性/食味品质Key words
rice/amylopectin structure/physicochemical characteristics/eating quality分类
生物科学引用本文复制引用
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):124-132,9.基金项目
国家自然科学基金资助项目(31371587 （）
31430062). （）
