Effects of Different Sowing Dates and Sites on Starch RVA Profile Characteristics of Different Ecotypes of Rice (Oryza sativa, L. japonica)

[Objective] This study aimed to investigate the effects of different sowing dates and sites on starch RVA profile characteristics of different ecotypes of japonica rice. [Method] Five different ecotypes of japonica rice were sown at seven different dates in four rice planting regions in Jiangsu Province to analyze the differences in starch RVA profile parameters among different rice varieties. [Result] Among eight parameters of rice starch RVA profile, peak time exhibited no significant differences among different sites, while other seven parameters varied significantly or extremely significantly among different sites, sowing dates and varieties. Specifically, rice variety exerted the most significant effects on rice starch RVA profile parameters. Starch RVA profile characteristics varied significantly among different ecological conditions but exhibited no significant differences among different latitudes. To be specific, in different sites, peak viscosity （PKV）, hot paste viscosity （HPV） and breakdown viscosity （BDV） demonstrated a descending order of Huai＇an 〉 Suzhou 〉 Lianyungang 〉 Yangzhou. Cool paste viscosity （CPV） and consistence viscosity （CSV） were higher in the north than in the south; specifically, CPV and CSV were significantly higher in Lianyungang and Huai＇an than in Yangzhou and Suzhou. Setback viscosity （SBV） showed an increasing trend with increasing latitude; specifically, SBV was significantly lower in Suzhou than in other three sites. Pasting temperature （PAT） and peak time （PET） changed slightly among different latitudes. With the postponing of sowing date, peak viscosity （PKV）, hot paste viscosity （HPV）, cool paste viscosity （CPV） and peak time （PET） showed a decreasing trend, setback viscosity （SBV） and consistence viscosity （CSV） increased, breakdown viscosity （BDV） increased first and then decreased, whereas pasting temperature （PAT） decreased first and then increased. Furthermore, rice starch RVA profile parameters showed the same variation trend with sowing date in different sites; early sowing within suitable sowing dates could effectively improve the parameters of rice starch RVA profile. However, different parameters exerted different variations among different sites and most parameters were higher in the north than in the south, which indicated that starch RVA profile parameters were significantly affected by sowing date in the north of Jiangsu Province. Among eight starch RVA profile parameters, setback viscosity exhibited the maximum variation coefficient, while peak time exhibited the minimum variation coefficient. Among five rice varieties, Nanjing 46 exhibited the highest peak viscosity and breakdown viscosity and the lowest setback viscosity and consistence viscosity, suggesting that Nanjing 46 had the most appropriate starch RVA profile characteristics and the best cooking and eating quality. Lianjing 4 exhibited relatively high peak viscosity and breakdown viscosity, and relatively low setback viscosity and consistence viscosity, suggesting that Lianjing 4 had good starch RVA profile characteristics. Different sowing dates and sites exerted significant effects on starch RVA profiles of different eco- types of japonica rice. Rice starch RVA profile characteristics varied significantly among different sites but exhibited no significant variations among different latitudes. In addition, starch RVA profile characteristics varied significantly among different sowing dates. Therefore, early sowing of the same variety was conducive to improving starch RVA profile characteristics in appropriate planting regions. [Conclusion] This study provided a theoretical basis for producing high-quality rice and improving the eating quality of rice in Jiangsu Province.

糯玉米淀粉RVA黏度的杂种优势分析

以糯玉米10个自交系为材料应用p+q+2pq交配设计组配了50个杂种,研究了淀粉RVA的7个黏度性状的杂种优势表现。结果表明,(1)淀粉RVA各性状均存在广泛的变异,其中以回落值的变异最大,最高的杂种达249 cP,最低的仅为122.33 cP;变异最小的是糊化温度,最高的为79.5℃,最低的为76.92℃;(2)所有性状之间的差异均杂种大于亲本,且峰值黏度、沉降值、回落值3个性状杂种平均数高于亲本;(3)沉降值存在显著的超中亲优势,峰值黏度和回落值仅存在极显著的超低亲优势,而谷值黏度、终值黏度、糊化温度和糊化时间均无杂种优势;(4)杂种与双亲淀粉RVA黏度性状之间的关系因性状而异,其中在峰值黏度、谷值黏度、沉降值、回落值4个性状上,杂种与母本、中亲值RVA参数均达到了极显著的正相关,而其余3个性状则因组合的不同而异,相关关系未达显著水平。

水稻淀粉合成相关基因对稻米RVA谱特征的影响

以优质粳型糯稻苏御糯为供体,品质较差的籼稻桂朝2号为轮回亲本,构建了BC2F4群体,通过发展分子标记,研究了淀粉合成相关基因Wx、Sbe1、Sbe3I、sa、Pul、SssⅠ等对稻米淀粉RVA谱特征的影响。结果表明,Wx基因对RVA谱8个特征值的表现均起主要作用,对支链淀粉合成相关基因Sbe1、SssⅠ、Sss-Ⅱ3和Sss-Ⅲ1表现明显的上位效应。在糯稻遗传背景下,分支酶基因Sbe1和可溶性淀粉合成酶基因SssⅠ、Sss-Ⅱ3和Sss-Ⅲ1都可对RVA谱特征产生显著影响,其中尤以Sss-Ⅱ3的作用最为明显。支链淀粉合成相关基因之间普遍存在着互作。根据淀粉合成相关基因对RVA谱特征作用的复杂性,对稻米淀粉黏性特征的遗传改良作了讨论。

收获期对秋播糯玉米不同品种产量与淀粉糊化(RVA)特性的影响

【目的】根据收获期对糯玉米籽粒产量和淀粉糊化特性的影响,确定不同糯玉米品种的适宜收获期。【方法】采用二因素裂区设计(8个品种为主区、4个收获期为副区),研究了不同品种籽粒产量、淀粉含量和RVA特征值在不同收获期(花后30、35、40和45 d)下的变化。【结果】随着收获期延迟,籽粒产量逐渐增加,增加速率以花后35～40 d最快,日增重达5.2%,花后40 d增加缓慢。淀粉含量先升后降,在花后35～40 d达到峰值,后期略有下降。收获期对糊化温度没有影响,而峰值黏度、谷值黏度、崩解值、终值黏度和峰值时间均随着收获期的延迟呈先升后降趋势,这几项指标在花后40 d最高,回复值此时最低。RVA谱特征值中,糊化温度和峰值时间受收获期的影响较小,而峰值黏度、谷值黏度、崩解值、终值黏度和回复值受收获期的影响较大。【结论】综合考虑产量、淀粉含量和RVA特征值在不同收获期间的变化趋势,可认为花后40 d收获在保证产量的同时有利于改良糯玉米淀粉的品质。

植物生长调节剂对食用型甘薯产量、品质性状及淀粉RVA特性的影响

在大田栽培条件下,以食用型甘薯品种‘徐引0602’为材料,研究了叶面喷施不同植物生长调节剂(多效唑和乙烯利)对甘薯叶片叶绿素含量、块根的产量和品质及其淀粉RVA特性影响。结果表明:叶面喷施多效唑和乙烯利均能有效抑制甘薯藤蔓的生长,显著提高叶片叶绿素含量、块根的产量及淀粉、蛋白质含量,降低其淀粉的崩解值,而对块根的淀粉率、果糖含量及其淀粉的最终粘度值、回复值、出峰时间、糊化温度影响不显著。喷施多效唑显著提高块根的葡萄糖含量,降低块根的蔗糖含量及其淀粉最低粘度值;而喷施乙烯利显著提高块根的蔗糖含量,降低其淀粉最高粘度值,而对块根的葡萄糖含量影响不显著。

不同粳稻品种和DH群体稻米淀粉RVA谱特征与蒸煮理化指标及相关分析

测定18个日本品种(系)、18个江苏品种(系)及3个DH群体粳稻稻米淀粉RVA谱特征值和蒸煮理化指标并分析了不同测定值间的相关性,结果表明如下:(1)江苏品种(系)峰值黏度(PKV)、热浆黏度(HPV)、冷胶黏度(CPV)、回复值(CSV)和直链淀粉含量(AC)均高于日本品种(系),糊化开始温度(PaT)低于日本品种(系),崩解值(BDV)、消减值(SBV)和胶稠度(GC)则差异不显著。根据RVA谱特征值将品种分为4种类型。(2)3个DH群体的RVA谱特征值和蒸煮理化指标均有广泛变异和超亲现象,其中以SBV变异系数最大。(3)各RVA谱特征值间有较好的相关性,PKV、HPV和CPV之间相互呈极显著正相关,PKV、HPV与BDV分别呈显著或极显著正相关,HPV、CPV、SBV与CSV分别呈极显著正相关,BDV与SBV呈极显著负相关,5个群体表现出比较好的一致性。另外,在3个DH群体中,CPV与BDV也呈现极显著正相关,PaT与PKV、BDV均呈显著或极显著正相关,PaT与SBV呈极显著负相关。(4)3个DH群体的蒸煮理化指标与RVA谱特征值的关系也很密切,AC与SBV呈显著或极显著正相关,与PaT呈显著或极显著负相关;GC与PKV、BDV、PaT呈极显著正相关,与SBV呈极显著负相关。用HPV、CPV、SBV、CSV和PaT 5个特征值能较好反映稻米食味品质的优劣。

播期与地点对不同生态类型粳稻淀粉RVA谱特性的影响

为探讨不同地点和播期对稻米淀粉RVA谱特性的影响,以不同生态类型的5个粳稻品种为材料,在江苏省选择4个不同纬度地点,通过分7期播种试验研究稻米淀粉RVA谱特征值的差异。结果表明,8个特征值中除峰值时间在地点间差异未达到显著水平外,其他特征值在地点、播期和品种间的差异均达到显著或极显著水平,多数特征值以品种对其影响最大。不同生态条件间淀粉RVA谱特性差异明显,但随纬度的变化趋势不明显。其中,峰值黏度、热浆黏度和崩解值等特征值由大到小均依次为淮安点>苏州点>连云港点>扬州点。冷胶黏度和回复值呈现北高南低的趋势,连云港点和淮安点显著高于扬州点和苏州点。消减值随纬度的升高呈增加趋势,其中苏州点的消减值显著低于其他3个地点。糊化温度和峰值时间在不同纬度间变化较小。随播期的推迟,峰值黏度、热浆黏度、冷胶黏度和峰值时间4个特征值呈减小趋势,而消减值和回复值呈增加趋势,崩解值呈先升后降的趋势,糊化温度表现为先降后升的趋势。RVA谱特征值在不同地点随播期的变化趋势基本一致,均以早播为佳,同时RVA谱特征值在江苏省北部地区受播期的影响较大。8个RVA谱特征值以消减值的变异系数最大,峰值时间的变异系数最小。5个品种中以南粳46的峰值黏度和崩解值最高,而消减值和回复值最低,其RVA谱特性最优,蒸煮食味品质最好。连粳4号的峰值黏度和崩解值较高,消减值和回复值较低,其RVA谱特性也较好。说明不同播期和地点对不同生态类型粳稻淀粉RVA谱具有较大影响,不同地点间淀粉RVA谱特性差异明显,但随纬度的变化无明显趋势,不同播期间RVA谱特性的差异显著,同一品种在适宜种植区域内要获得较优的RVA谱特性应尽可能早播。

RVA谱在稻米蒸煮食用品质评价及遗传育种方面的研究进展

在稻米的品质改良中,利用粘度速测仪测定稻米淀粉粘度特性作为估计稻米食用品质一个很重要指标。这种测定具有测定简单快速和用量小的特点。美、日等发达国家已经广泛水稻品质育种中应用。中国在近些年开始应用。对稻米淀粉RVA谱在稻米蒸煮食用品质评价,稻米淀粉RVA谱遗传及在育种上应用的研究进展进行了总结并提出了一些可能研究利用方向。RVA谱能较好地区分AAC相似的品种的食味。RVA与稻米食味、米饭质地以及其它与米饭食味相关的理化指标均密切相关,已经在杂交育种和诱变育种等育种上应用。RVA谱主要受单基因(Waxy)加性效应控制,可在F4代及其以后种子进行选择。不同地点环境对RVA谱影响很大。

再生稻次适宜区迟播栽对不同杂交籼稻淀粉RVA谱的影响

为探讨再生稻次适宜区播栽期对杂交籼稻淀粉RVA谱的影响,以2个杂交籼稻品种,川优6203和宜香优2115为材料,在四川的隆昌和犍为2个生态点,研究不同生态条件下推迟播栽期对籼稻淀粉RVA谱特征值的影响。结果表明,播栽期的主效应对籼稻淀粉RVA谱特征值存在明显的影响。在再生稻次适宜区,推迟播栽期会导致水稻灌浆期温度降低,日照时长缩短,降雨量减少,从而降低了籼稻淀粉RVA谱的峰值黏度、热浆黏度、冷胶黏度和崩解值,提高了消减值以及峰值时间;与再生稻相比,迟播栽期处理具有较大的峰值黏度、崩解值以及较小的冷胶黏度、消减值、回复值、峰值时间和糊化温度。播栽期对籼稻淀粉RVA谱特征值的影响在不同生态点具有差异,与隆昌生态点相比,犍为生态点处理间的峰值黏度、消减值和崩解值差异更为显著。播栽期对不同品种淀粉RVA谱的影响程度不同,宜香优2115的峰值黏度和崩解值比川优6203更容易受到播栽期的影响。从淀粉RVA谱的变化趋势来看,迟播栽期处理的籼稻淀粉RVA谱表现与再生稻更为接近,蒸煮食味品质更高。

地力水平与施氮量对小麦淀粉RVA谱特征的影响

为给小麦优质栽培提供理论依据,以淮麦19和烟农19为材料,研究了地力水平、施氮量对小麦淀粉RVA特性的影响。结果表明,地力水平、施氮量对RVA谱特征值的影响除个别指标外,均达到显著或极显著的差异。在RVA特征值中,峰值黏度、热浆黏度、崩解值、最终黏度、消减值、峰值黏度时间和回复值存在显著的地力与品种互作效应。两供试品种在高、中、低三种地力水平上,RVA谱曲线均随施氮量的增加而降低。峰值黏度、热浆黏度、崩解值、最终黏度、回复值、峰值黏度时间随施氮量的增加而显著或极显著下降。

糯玉米辛烯基琥珀酸淀粉酯的制备及其RVA谱特性分析

以糯玉米淀粉为原料，对辛烯基琥珀酸淀粉酯的湿法制备工艺进行了研究，采用粘度速测仪（RVA）分析了不同取代度辛烯基琥珀酸淀粉酯的粘滞特性，并探讨了氯化钠和蔗糖对其粘滞特性的影响。结果表明，糯玉米辛烯基琥珀酸淀粉酯的制备工艺为：酸酐用无水乙醇稀释3倍；反应时间3h；反应温度35℃；pH值8．5；淀粉乳液浓度30％-35％；酸酐加入量为3％～5％。RVA谱分析表明，随着变性程度的提高，辛烯基琥珀酸淀粉酯的粘度增加，糊化温度降低；氯化钠抑制辛烯基琥珀酸淀粉酯的糊化，使其粘度显著降低，蔗糖则使其粘度稍有增加。该研究为糯玉米辛烯基琥珀酸淀粉酯在食品工业中的应用提供了理论依据。

用RVA仪分析玉米淀粉的糊化特性

以玉米淀粉为原料,利用RVA(快速黏度分析仪),研究了不同浓度玉米淀粉以及在同一浓度下氯化钠、蔗糖以及转速对淀粉糊化特性的影响,并且在此基础上将RVA糊化程序改为多重RVA程序,然后观察对淀粉的特性的影响。结果表明:随着玉米淀粉溶液浓度的增加,起始成糊温度降低,淀粉糊的热稳定性降低,凝胶性增强。随氯化钠浓度增大,起始成糊温度逐渐升高,到达峰值时间有所延长,热稳定性明显提高,但凝胶性降低。当蔗糖浓度增加时,淀粉成糊温度、峰值黏度、最低黏度和最终黏度都随之增加,热稳定性增强,冷却过程中淀粉糊形成凝胶的能力减弱。玉米淀粉在多重RVA程序中,淀粉胶体反复形成并且溶解。添加油脂后的玉米淀粉的黏度曲线的变化是复杂的,由淀粉和油脂之间的相互作用引起,油脂的水溶性以及淀粉颗粒与蛋白质的关系影响着它们的相互反应。

香稻种质稻米淀粉RVA谱特征分析

采用粘度速测仪分析了42份来自不同国家的香稻种质资源的稻米淀粉粘滞性谱(RVA谱)和特征值间的相关性。结果表明,香稻种质稻米淀粉RVA谱特征值差异显著,谱线分化明显,各个特征值与稻米直链淀粉含量的高低也具有较好的相关性。因此,在测定直链淀粉含量的基础上辅以RVA谱特征,可以用来评价稻米的蒸煮与食用品质和筛选优质水稻品种。

杂交稻淀粉RVA谱特征值的配合力及杂种优势研究

以6个籼型三系杂交稻不育系和5个恢复系按不完全双列杂交配制的30个杂交稻组合及其亲本为材料,对其淀粉RVA谱特征值进行了测定和分析。结果表明:淀粉RVA谱特征值在各组合间均存在极显著遗传差异,其加性效应和非加性效应对杂交稻淀粉RVA谱特征值均存在极显著的影响,并以加性效应为主;杂交稻亲本RVA谱特征值一般配合力(GCA)效应高的,其后代特殊配合力(SCA)效应不一定高;杂交稻母本RVA谱特征值GCA方差在总的基因型方差中所占比重远远大于父本和组合SCA方差,表明杂交稻淀粉RVA谱特征值主要受不育系的影响;杂交稻淀粉RVA谱特征值的竞争优势与母本的GCA极显著正相关,且决定系数较高,表明杂交稻母本的一般配合力高,其所配杂交稻组合的竞争优势也强;杂交稻淀粉RVA谱特征值的峰值黏度存在明显的超高亲优势;糊化开始温度存在超低亲优势;其他性状存在中亲优势。

种植环境对不同Wx基因型稻米RVA谱的影响

为了解种植环境对不同Wx基因型稻米淀粉黏滞性谱(RVA谱)的影响,选择5个携带有5类不同Wx等位基因的水稻单片段代换系,分别在4个生长环境下种植,对其稻米RVA谱进行测定分析,研究环境及环境与Wx基因型间互作对RVA特征值的效应。结果显示,不同Wx基因型水稻材料RVA特征值在不同种植环境下均存在显著性差异。其中,消减值、崩解值、最高黏度和热浆黏度的变异系数较大,分别达到45.53%、29.75%、26.68%和26.17%;起浆温度和峰值时间变异系数较小,只有2.50%和2.96%。均方差分析结果表明,不同RVA谱特征参数的主要变异来源为Wx基因型变异,环境及环境与Wx基因型间互作对稻米RVA特征值均有显著影响。其中,峰值时间以Wx基因型间变异最大,占总变异的97.01%;最高黏度的Wx基因型间变异最小,占总变异的57.51%。环境效应对RVA特征值影响方面,峰值时间、消减值和起浆温度受环境的影响较小,而最高黏度、热浆黏度和崩解值则比较容易到环境影响。Wx基因与环境互作对崩解值、消减值和最高黏度影响较大,而对峰值时间和起浆温度影响较小。本研究结果可为优质水稻品种选育与栽培过程中选择适合的Wx基因型材料提供借鉴和参考。

籼型杂交稻淀粉RVA谱特征值的杂种优势分析

以6个籼型三系不育系和5个籼型恢复系按不完全双列杂交设计配制的30个杂交稻组合及其亲本为材料,对其子粒淀粉RVA谱特征值进行了测定和分析。结果表明:1)亲本间和杂交稻组合间的淀粉RVA谱特征值均存在极显著的差异,其中变异最大的是消减值,最小的是糊化开始温度。2)杂交稻组合淀粉RVA谱特征值的变异系数均小于杂交稻亲本的变异系数;峰值粘度、崩解值、最低粘度和最终粘度的平均值杂交稻组合大于亲本,其他性状的平均值杂交稻组合小于亲本。3)峰值粘度存在极显著的正向超亲优势;崩解值、最低粘度、最终粘度和回复值存在极显著的正向中亲优势;消减值和峰值时间存在极显著的负向中亲优势和正向低亲优势;糊化开始温度存在极显著的负向低亲优势;最终粘度、回复值和糊化开始温度表现为极显著的负向竞争优势,其他性状表现为正向竞争优势。4)峰值粘度、崩解值、消减值和回复值等4个性状,各杂交稻组合与其母本、中亲值呈极显著正相关,峰值时间与中亲值呈显著正相关。而与其父本的相关性均未达显著水平。

杂交籼稻恢复系稻米淀粉RVA谱特征相关及聚类分析

测定早造种植收获的42个恢复系和7个不同蒸煮及食味对照稻米淀粉RVA谱特征值,对其进行了相关分析和系统聚类分析,研究杂交籼稻恢复系稻米淀粉RVA谱特征值表现及类型,为恢复系及其杂交稻组合蒸煮及食味品质改良提供依据。结果表明如下:(1)恢复系RVA谱特征值变异系数最大是消减值,依次是崩解值、回复值、冷胶粘度、热浆粘度,最小是峰值粘度。(2)各RVA谱特征值表现较好相关性。RVA谱特征值3个基本粘度间,热浆粘度与冷胶粘度表现极显著正相关。峰值粘度与崩解值呈极显著正相关,与消减值和回复值均分别呈极显著负相关;热浆粘度、冷胶粘度与崩解值分别呈显著、极显著负相关,热浆粘度、冷胶粘度分别与消减值和回复值均呈极显著正相关。崩解值与消减值和回复值均分别呈极显著负相关,而消减值和回复值呈极显著正相关。(3)RVA谱特征值可分为3大类型,区分主要依据消减值,Ⅰ类型消减值最高(37.4RVU～156.8RVU),Ⅱ类型消减值最低(-141.2RVU～-86.0RVU),而Ⅲ类型消减值介于两者之间(-83.6RVU～23.7RVU);在两极端类型Ⅰ类型和Ⅱ类型之间区分还可依据崩解值和回复值指标。Ⅰ类型亚类间区分主要依据峰值粘度和冷胶粘度,Ⅱ类型亚类区分依据峰值粘度,Ⅲ类型亚类区分则比较复杂,依据峰值粘度、热浆粘度、崩解值、消减值和回复值指标组合。因此利用RVA谱特征值间接评价稻米蒸煮及食味品质时消减值作为第一和主要鉴定指标。

Effects of Different Ecological Conditions on Grain Quality and RVA Profile Characteristics of Japonica Rice Varieties from Yunnan Plateau of China and Korea

[Objective] This study aimed to investigate the variation characteristics of Yunnan and Korean japonica rice quality under different environmental conditions in Yunnan Plateau. [Method] Ten Yunnan japonica rice varieties and six Korean japonica rice varieties were selected to investigate the effects of ecological conditions on grain quality characteristics and starch RVA profile characteristic values of Yunnan and Korean japonica rice. [Result] The coefficient of variation of Yunnan and Korean japonica rice reached the maximum in setback viscosity (SBV). The coefficients of variation of brown rice length (BRL), chalkiness rate (CR), amylose content (AC), protein content (PC), alkali digestion value (ADV), final viscosity (FLV), setback viscosity (SBV) and peak time (PeT) of Yunnan japonica rice varieties were significantly higher than those of Korean japonica rice, while other grain quality characteristics were contrary. With the increasing altitudes, BRL, brown rice width (BRW), length-width ratio (L/W), whiteness (WH), AC, ADV, FLV and consistence viscosity (CTV) of Yunnan japonica rice and BRL, BRW, WH, PC, peak viscosity (PKV), hot viscosity (HTV) and breakdown viscosity (BDV) of Korean japonica rice were significantly reduced , while CR, PC, HTV and PeT of Yunnan japonica rice and L/W, AC, ADV and CTV of Korean japonica rice significantly increased, but CR of Korean japonica rice showed no significantly variation. PKV, BDV and pasting temperature (PaT) of Yunnan japonica rice and PaT of Korean japonica rice showed an upward trend after an initial drop with the increasing altitudes, while SBV of Yunnan japonica rice and FLV and PeT of Korean japonica rice were contrary. [Conclusion] This study provided theoretical basis for breeding of japonica rice in Yunnan Plateau.

The Source of Genes Related to Rice Grain Starch Synthesis Among Cultivated Varieties and Its Contribution to Quality

The property of starch in rice grain endosperm is a very important determinant for rice quality, and it is essential to understand the genetic effect of the genes related to starch synthesis in high-yielding rice varieties for rice quality improvement. The physicochemical properties （e.g., amylose content, gel consistency, and RVA profile） were assessed on 53 rice varieties, including certain typical indica/japonica landraces and certain high-yielding modern varieties. And molecular markers for Sbel, Sbe3 developed on the basis of sequence diversities between the rice subspecies indica and japonica, together with PCR-Acc I marker for Wx gene were used to investigate the genotypes of 53 rice cultivars. The result showed that the developed molecular markers for Wx, Sbel, Sbe3 could distinguish indica or japonica alleles at three loci. Among all the 53 rice cultivars, six genotypes were observed when Sbel, Sbe3, and Wx loci were considered together, while the genotypes of WxiSbelJSbe3i and WxiSbelJSbe3J were absent. In order to explore the genetic effects of the three genes, especially for starch branching enzyme genes, ANOVA and multiple comparison analysis were conducted. The results showed that rice cultivars with different genotypes exhibited different phenotypes, including amylose content, gel consistency and certain RVA characteristics, and the significant differences among the six genotypes were observed. It was concluded that these three genes had randomly recombined during the process of the rice variety development. And the genetic effects of indica and japonica alleles at three gene loci were different, of which, Wx gene plays a major role in determining the starch properties, followed by Sbel and Sbe3, and the genetic effects of Sbel and Sbe3 in different backgrounds （Wx~, WxJ） are different. The results have provided a clue for rice good quality variety development, and the molecular markers will benefit to the improvement in quality of rice.

不同生态条件下籼稻米饭质地和淀粉RVA谱的特性

研究了6个籼稻品种在大范围不同的生态环境条件下,米饭质地和淀粉RVA特征谱的变化。结果表明,供试样品的米饭质地指标硬度和黏度存在极显著环境主效应,环境与品种互作效应在硬度、黏附性和黏度3个性状中均极显著。6项RVA特征值(峰值黏度、热浆黏度、最终黏度、崩解值、消减值和回复值)均存在极显著环境主效应;环境与品种互作效应在上述性状中均极显著;且生态条件对RVA谱的影响因品种不同而异。6个试验点中,米饭质地指标黏附性的变异系数最小;RVA的热浆黏度、最终黏度、峰值黏度、崩解值和回复值以及米饭质地的硬度、黏度值的变异系数较小;RVA的消减值的变异系数最大。