稻米抗性淀粉含量测定方法的比较分析

罗曦; 黄锦峰; 朱永生; 谢鸿光; 张建福; 谢华安

稻米抗性淀粉含量测定方法的比较分析

罗曦^1,2,3,
黄锦峰^1,2,3,
朱永生^1,2,3,
谢鸿光^1,2,3,
张建福^1,2,3, ,,
谢华安^1,2,3, ,

1.
福建省农业科学院水稻研究所,福建福州 350018;
2.
福州国家水稻改良分中心/华南超级稻种质创新与分子育种重点实验室/福建省作物分子育种工程实验室/福建省水稻分子育种重点实验室,福建福州 35000;
3.
福建省作物种质创新与分子育种省部共建国家重点实验室培育基地,福建福州 350003

基金项目:

国家863计划项目(2006AA1001101、2010AA101801、2010AA101804);福建省科技厅国家科技项目配套经费项目(F2006AA100101);福建省自然科学基金项目(2011J0901109);福建省农业科学院创新团队项目(STIF-Y04)

详细信息

作者简介:
罗曦(1982-),男,硕士,研究实习员, 主要从事水稻高抗性淀粉遗传育种研究

通讯作者:
张建福(1971-),男,博士,副研究员,主要从事水稻分子生物学与分子育种研究(E-mail: jianfzhang@163.com); 谢华安(1941-),男,研究员,中国科学院院士,主要从事水稻遗传育种研究(E-mail:huaanxie@yahoo.com.cn)

张建福(1971-),男,博士,副研究员,主要从事水稻分子生物学与分子育种研究(E-mail: jianfzhang@163.com); 谢华安(1941-),男,研究员,中国科学院院士,主要从事水稻遗传育种研究(E-mail:huaanxie@yahoo.com.cn)

中图分类号: S 511
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出版历程
- 收稿日期: 2011-06-21
- 修回日期: 2011-08-03
- 刊出日期: 2011-10-15

Determination and Properties of Starch in Rice

LUO Xi^1,2,3,
HUANG Jin-feng^1,2,3,
ZHU Yong-sheng^1,2,3,
XIE Hong-guang^1,2,3,
ZHANG Jian-fu^{1,2,3
, ,},
XIE Hua-an^{1,2,3
, ,}

1.
Rice Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350019,China;
2.
Fuzhou Branch, National Rice Improvement Center of China/Key Laboratory of South China Super Rice Germplasm Creation and Molecular Breeding/Fujian Engineering Laboratory of Crop Molecular Breeding/Fujian Key Laboratory of Rice Molecular Breeding, Fuzhou, Fujian 350003, China;
3.
Incubator of National key Laboratory of Fujian Germplasm Innovation and Molecular Breeding between Fujian and Ministry of Sciences & Technology, P.R.China, Fuzhou, Fujian 350003,China

摘要

摘要: 以高抗性淀粉水稻品种功米3号、粳稻日本晴、中籼品种9311为材料,比较其蒸煮前后抗性淀粉含量的变化,以及在不同pH值下水解后的抗性淀粉含量的差异。研究结果表明,蒸煮前后各材料的抗性淀粉含量依次为:未蒸煮处理＞蒸煮隔夜处理＞蒸煮处理,未蒸煮处理与其他两种处理相比较差异显著,蒸煮隔夜处理与蒸煮处理相比较差异不显著;不同pH值处理各材料的抗性淀粉含量依次为pH5.2＞pH6.0＞pH6.9,其中pH5.2的RS含量与pH6.9、pH6.0比较呈极显著差异,pH6.9与pH6.0差异不显著;3份材料抗性淀粉含量大小依次为功米3号＞9311＞日本晴,功米3号抗性淀粉含量明显高于9311和日本晴,而9311略高于日本晴。总之,消化可溶性淀粉缓冲液的pH值为6.0时以及蒸煮处理后所得抗性淀粉含量的变异系数最低,重现性好,重复间差异小。
- 水稻 /
- 抗性淀粉 /
- 测定方法
Abstract: The high resistant starch rice, Gongmi 3, a typical Japonica rice, Nipponbare, and Indica rice 9311 were selected to study the cooking and pH effect on their starches. The results showed that the resistant starch content decreased in the order of no cookingcooking and overnight-holdingcooking. A significant difference existed between no cooking and the other two. The pH effect on the resistant starch content was pH 5.2 pH 6.0 pH 6.9. A significant difference was shown between pH 5.2 and the others, but no difference was found between pH 6.0 and pH 6.9. Among the three rice varieties, the resistant starch content decreased in the order of Gongmi 39311Nipponbare. When the pH of the starch hydrolysis buffer was 6.0, cooking seemed to induce the minimal change in the resistant starch content of the rice. The results were also reproducible with minor differences between the replicates.
- rice /
- resistant starch /
- determination method

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参考文献(7)

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