水稻根系分泌物有机酸、多胺与稻米蒸煮品质及蛋白质组分的关系

Relationships of organic acid and polyamines exudated from roots with grain cooking quality and protein components in rice

以粳稻、籼稻、爪哇稻和粳/籼亚种间杂交稻等不同类型水稻为材料,研究结实期水稻根系分泌的有机酸、多胺及其与稻米蒸煮品质、淀粉谱和蛋白质组分之间的关系。结果表明:稻米蒸煮品质、淀粉谱崩解值、消减值和蛋白质组分存在明显的基因型间差异。水稻根系分泌的苹果酸、琥珀酸、精胺浓度、精胺/腐胺浓度比值与稻米淀粉谱的崩解值呈显著或极显著正相关,与淀粉谱的消减值、稻米醇溶蛋白含量呈显著或极显著负相关;根系分泌的酒石酸和柠檬酸浓度与淀粉谱的崩解值呈极显著负相关,与淀粉谱的消减值呈极显著正相关;根系分泌的乳酸浓度与稻米胶稠度、碱化值呈显著负相关,与直链淀粉含量呈显著正相关。通过品种选育或栽培措施调控水稻根系有机酸和多胺分泌水平将有助于调控稻米品质。

With different types rice including japonica, indica, javanica and japonica/indica hybrid combinations as materials, organic acid and polyamines exudated from roots during grain filling were determined and their relationships with grain quality were analyzed. The results showed that significant differences of grain cooking quality, starch profile and protein components in rice flour were observed among rice types. The concentrations of malic acid, succinic acid, and spermine exudated from roots and the ratio of spermine to putrescine were significantly or very significantly and positively correlated with breakdown values in starch profile, and significantly or very significantly and negatively correlated with setback values and prolamin content in the grains. The results were reversed in the relationships of tartaric acid and citric acid exudated from roots with the values of breakdown and setback in starch profile. Lactic acid in root exudates was sig- nificantly and negatively correlated with gel consistency and alkali spreading values, whereas significantly and positively correlated with amylose content. The results suggest that grain quality would be improved by regulating the levels of or- ganic acid and polyamines exudated from rice roots through breeding or cultivation.