吉林农业大学学报2025，Vol.47Issue(3)：400-406,7.DOI:10.13327/j.jjlau.2021.1439
不同食味品质水稻籽粒淀粉合成关键酶活性分析
Key Enzyme Activities of Starch Synthesis in Rice Grains with Differ-ent Eating Qualities
摘要
Abstract
To clarify photosynthetic characteristics and carbon metabolism differences in rice with different eating qualities in cold regions,three rice varieties,Qiuguang with a taste value of 70.6,Akitakaomaqi with a taste value of 86.0 and Jinongda667 with a taste value of 92.6,were selected as experimental materials.A field experiment was conducted in Changchun.During rice grain-filling stage,photosynthesis characteristics of flag leaves and activities of key enzymes in starch synthesis of grains were measured,Differences in photosynthetic characteristics of leaves and activities of key en-zymes in starch synthesis of grains among different rice varieties with varying eating qualities were analyzed.The results showed that in the mid-grain filling stage,net photosynthetic rate of leaves in Ji-nongda667 and Akitakaomaqi were significantly higher than those of Qiuguang,but intercellular CO2 concentration and water utilization efficiency of leaves in Jinongda667 and Akitakaomaqi were significantly lower than those of Qiuguang,and soluble sugar content in leaves of Jinongda667 and Akitakaomaqi was significantly lower than that in leaves of Qiuguang.In terms of grain carbon meta-bolic enzyme activities,the activities of ADPG pyrophosphorylase(AGP),soluble starch syntheses(SSS),starch branching enzyme(SBE)and starch debranchase(DBE)in grains of Jinongda667 were all significantly higher than those in grains of Qiuguang and Akitakaomaqi.Rice amylose content of Jinongda667 was lower than that in Qiuguang and Akitakaomaqi.In general,rice varieties with better eating quality tend to have higher leaf photosynthetic rates and activities of key enzymes in starch syn-thetase of grains than those with poorer eating quality.By comparing physiological characteristics of rice with different eating qualities,theoretical basis can be provided for the reaserch on rice quality regula-tion and breeding of high-quality eating rice varieties.关键词
水稻/淀粉/酶活性/食味品质/光合特性Key words
rice/starch/enzymatic activity/eating quality/photosynthetic property分类
农业科技引用本文复制引用
陈麒宇,马科,于欣志,景娜,付鸿鲲,齐泽鑫,贾冬生,凌凤楼,张治安..不同食味品质水稻籽粒淀粉合成关键酶活性分析[J].吉林农业大学学报,2025,47(3):400-406,7.基金项目
吉林省重点研发计划项目(20200402027NC),国家重点研发计划项目(2017YFD0100504) （20200402027NC）
