温度对不同类型早籼稻灌浆期间直链淀粉、蛋白质积累的影响

Effect of Temperature on the Amylose and the Protein Accumulation in Different Early indica Rice During Grain Filling Stage

高温条件下早籼稻籽粒直链淀粉积累速率快,持续时间短;蛋白质含量高;灌浆前期谷草转氨酶和谷丙转氨酶活性高,开花11d后迅速下降.适温条件下籽粒直链淀粉积累速率慢,持续时间长;蛋白质含量低;谷草转氨酶和谷丙转氨酶活性变化缓慢.3个不同类型品种中适合作米粉的湘早籼33号直链淀粉含量最高,饲料稻湘早籼24号蛋白质含量最高.高温有助于湘早籼33号直链淀粉含量和湘早籼24号蛋白质含量的提高.

Under the condition of high temperature,the amylose in grain of the early indica rice accumulated quickly but it continued only a few days;the protein content was high;the activity of glutamate oxaloacetate transaminase (GOT) and glutamate pyruvate transaminase (GPT) were high at the early stage of grain filling,and decreased quickly 11 days later after flowering.Under the condition of proper temperature,however,the amylose in grain accumulated slowly but it continued longer;the protein content was low;the activity of GOT and GPT changed slowly.Among the three different rice varieties,Xiangzaoxian33 had the highest amylose content(AC),and Xiangzaoxian24 had the highest protein content.High temperature was helpful to increase the Xiangzaoxian33's AC content and Xiangzaoxian 24's protein content.