水稻籽粒淀粉品质的影响因素及其机制研究进展

doi:10.11924/j.issn.1000-6850.casb2020-0174

摘要/Abstract

摘要：

淀粉作为水稻籽粒的主要贮藏物质,其生物学特性直接决定着稻米的品质。淀粉形成的生理生化过程极为复杂,容易受到内源和外源因素的影响。为了充分了解水稻籽粒淀粉的发育机制,从发育、生理、遗传和分子生物学角度,归纳了水稻淀粉的生物学特性、淀粉形成的生理机制,并总结了关键酶、基因和激素之间的关系,分析了环境因素（如温度、光照、水分、氮素等）对水稻淀粉品质的影响,指出影响水稻淀粉品质的生物学机制研究中存在的不足。本研究为今后深入研究稻米淀粉的合成过程理清思路,并提出了提高稻米淀粉品质可行方法,为水稻避免不良环境因素提供相关知识,同时为作物遗传改良提供参考。

关键词: 水稻, 淀粉品质, 激素, 基因, 环境因子, 生理机制

Abstract:

Starch is the main storage substance of the rice grain and its biological characteristics directly determines starch quality of rice. Starch formation is a very complex physiological and biochemical process, susceptible to a variety of endogenous and exogenous factors. In order to fully understand the mechanism of rice grain starch development from the perspectives of physiology, molecular biology and genetics, the biological characteristics of rice starch and the physiological mechanisms of starch formation were concluded, the relationships between key enzymes, genes and hormones were summarized, and the effects of environmental factors (such as temperature, light, water and nitrogen) on the starch quality of rice were analyzed, and then the limitation in the biological research affecting rice starch quality were pointed out. This study sorted out the thought on rice starch formation for the future research, pointed out the feasible method for improving the starch quality, provided relative reference for avoiding adverse environmental factors, and provided the reference for genetic improvement of crop.

Key words: rice, starch quality, hormone, gene, environmental factors, physiological mechanism

中图分类号:

Q945.41

吴云飞, 张勇, 王磊磊, 余徐润, 熊飞. 水稻籽粒淀粉品质的影响因素及其机制研究进展[J]. 中国农学通报, 2021, 37(6): 1-8.

Wu Yunfei, Zhang Yong, Wang Leilei, Yu Xurun, Xiong Fei. Starch Quality of Rice Grain: Research Progress on Influencing Factors and Mechanism[J]. Chinese Agricultural Science Bulletin, 2021, 37(6): 1-8.

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