摘要：为了探究水稻氨基酸含量与蛋白组分对灌浆期增温的响应机制，以武育粳3号和宁粳3号为材料，在灌浆期进行开放式增温处理，研究增温对水稻籽粒蛋白质组分含量、氨基酸含量、水稻产量及其构成因素、稻米碾米外观品质的影响。结果表明：灌浆期增温促进了清蛋白含量的提高，但醇溶蛋白和谷蛋白含量降低，水稻籽粒中除甲硫氨酸以外的16种氨基酸含量在增温条件下均升高，而氨基酸含量的相对比例变化不明显。灌浆期增温条件下，水稻穗数、穗粒数、以及结实率变化不显著，灌浆期增温主要通过影响千粒重而影响最终产量。灌浆期增温导致两个稻米品种的出糙率、精米率、整精米率以及籽粒中的直链淀粉含量均呈现出下降趋势，垩白率、垩白大小、稻米中支链淀粉含量在增温条件下呈现上升的趋势。

关键词：水稻；灌浆期；增温；蛋白组分含量；氨基酸含量；产量；品质

Responses of Amino Acids and Protein Components in Rice Grains to Increased Temperature 

Abstract：In order to explore the mechanism of rice amino acid content and protein components' response to filling temperature increase, Wuyujing No. 3 and Ningjing No. 3 were used as materials to conduct open temperature-increasing treatment during the grain filling stage to study the effect of temperature on rice grain proteome. Content, amino acid content, rice yield and its component factors, rice appearance quality. The results showed that the increase in albumin content during the filling stage promoted the increase of albumin content, but the content of gliadin and glutenin decreased. The content of 16 amino acids other than methionine in rice grain was increased under the conditions of increasing temperature, while the amino acids were increased. The relative proportion of content did not change significantly. Under the condition of increased temperature during the grain-filling stage, there was no significant change in panicle number, grain number per panicle, and seed setting rate. The increase in temperature during the grain filling stage was mainly due to the reduction of the 1000-grain weight, which eventually led to a decrease in yield. The increase in grain temperature during filling stage led to a decrease in the roughness, polished rice rate, polished rice rate, and amylose content in rice. The chalkiness rate, chalkiness, and amylopectin content in rice were increasing. The conditions show an upward trend.

Key words: rice；grain-filling period；warming；protein content；amino acid content；field；quality

目  录

摘要1

关键词1

Abstract1

Key words1

引言1

1材料与方法2

1.1供试材料 2

1.2试验设计 2

1.3测定项目与方法3

1.3.1氨基酸含量的测定.3

1.3.2蛋白质含量的测定.4

1.3.3产量及产量构成的测定.4

1.3.4研磨品质和外观品质的测定4

2结果与分析........4

2.1灌浆期增温对水稻籽粒中氨基酸含量的影响. 4

2.1.1氨基酸含量动态变化4

2.1.2氨基酸含量总体变化 4

2.2灌浆期增温对水稻籽粒中蛋白质含量的影响................. 5

2.3灌浆期增温对水稻产量及产量构成的影响...... 6

2.4灌浆期增温对水稻碾米品质和外观品质的影响... 6

3讨论 6

4结论 6

致谢7

参考文献8

表4不同处理糙米中氨基酸含量及相对比例...........9

图2  不同处理下水稻籽粒非必需氨基酸含量................10

图3  不同处理下水稻籽粒必需氨基酸含量........12

稻米籽粒中氨基酸含量与蛋白组分对温度升高的响应

水稻是全世界最主要的粮食作物之一，有超过百分之三十的人口是以水稻为主要粮食作物。水稻不仅可以为人体提供高质量的能量，同时也为人体提供人体所必需的氨基酸和蛋白质。在我国，水稻作为粮食所提供的能量和蛋白分别占食物总量的百分之六十五和百分之七十，因此，水稻的营养品质对人体的健康有着较为重要的影响[1]。对于水稻而言，与其营养健康品质密切相关的就是其食用部分的氨基酸以及由氨基酸所组成的蛋白质的含量，其中，最主要的蛋白质有两种，其一是谷蛋白，其二是醇溶蛋白，谷蛋白占据水稻中总蛋白含量的百分之八十左右[2]，谷蛋白的营养价值相对较高，也更容易被人体所消化吸收，谷蛋白虽然含量相对较高，但据前人研究表明[3]醇溶蛋白对于稻米食味品质的影响高于谷蛋白，所以谷蛋白含量被当作是权量水稻稻米品质的重要指标。根据前人所做的研究结果可以得知谷蛋白含量高有助于提升稻米品质，此外稻米中的氨基酸含量和人体必需氨基酸在稻米蛋白质中占有的比例也是用来评估水稻稻米营养品质的重要指标[4]。 稻米籽粒中氨基酸含量与蛋白组分对温度升高的响应:http://www.chuibin.com/shiping/lunwen_205998.html