Starch Quality of Rice Grain: Research Progress on Influencing Factors and Mechanism

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

Abstract

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

CLC Number:

Q945.41

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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