CAJ | 학술논문

利用改进的基于DNA测序仪的荧光糖电泳法对我国不同品质类型水稻品种和部分外引水稻品种的支链淀粉链长分布特征进行了测定,在尽最排除直链淀粉含量(amylose content,AC)对淀粉理化特性影响的基础上,分析了支链淀粉结构与稻米淀粉理化特性的相关性.结果表明,根据∑DP≤11/∑DP≤24的链长比值,可将50个供试品种的支链淀粉分为Ⅰ型和Ⅱ型两种结构类型,Ⅰ型支链淀粉的链长比值小于0.22,Ⅱ型支链淀粉的链长比值大于0.26.15个粳稻品种的支链淀粉结构属Ⅱ型,35个籼稻品种中有15个品种的支链淀粉结构属Ⅰ型,20个品种属Ⅱ型.相关分析结果表明,∑DP6～11和链长比值与起始成糊温度(pasting temperature,PT)和相对结晶度(relative crystallinity,RC)呈极显著负相关;∑DP28～34与PT呈极显著负相关,与RC的相关性不显著;∑DP13-24和∑DP39～49与PT呈极显著正相关,与RC呈显著正相关.在糯稻、低AC和高AC品种中,∑DP6～11、∑DP13～24和链长比值与PT的相关性与在全部品种中的相关性一致,与RC的相关性也与全部品种中的相关性基本一致.∑DP28～34与PT在低AC品种中,∑DP39～49与PT在糯稻和高AC品种中、与RC在高AC品种中的相关性也与全部品种中的相关性具有一致性.不同链长范围的支链数量比例与GC(gel consistency)和RVA谱特征值的相关性基本不显著.可见支链淀粉不同链长范围的支链数量比例主要与淀粉的PT和RC相关,而与淀粉的GC和RVA谱特征值关系不密切.
이용개진적기우DNA측서의적형광당전영법대아국불동품질류형수도품충화부분외인수도품충적지련정분련장분포특정진행료측정,재진최배제직련정분함량(amylose content,AC)대정분이화특성영향적기출상,분석료지련정분결구여도미정분이화특성적상관성.결과표명,근거∑DP≤11/∑DP≤24적련장비치,가장50개공시품충적지련정분분위Ⅰ형화Ⅱ형량충결구류형,Ⅰ형지련정분적련장비치소우0.22,Ⅱ형지련정분적련장비치대우0.26.15개갱도품충적지련정분결구속Ⅱ형,35개선도품충중유15개품충적지련정분결구속Ⅰ형,20개품충속Ⅱ형.상관분석결과표명,∑DP6～11화련장비치여기시성호온도(pasting temperature,PT)화상대결정도(relative crystallinity,RC)정겁현저부상관;∑DP28～34여PT정겁현저부상관,여RC적상관성불현저;∑DP13-24화∑DP39～49여PT정겁현저정상관,여RC정현저정상관.재나도、저AC화고AC품충중,∑DP6～11、∑DP13～24화련장비치여PT적상관성여재전부품충중적상관성일치,여RC적상관성야여전부품충중적상관성기본일치.∑DP28～34여PT재저AC품충중,∑DP39～49여PT재나도화고AC품충중、여RC재고AC품충중적상관성야여전부품충중적상관성구유일치성.불동련장범위적지련수량비례여GC(gel consistency)화RVA보특정치적상관성기본불현저.가견지련정분불동련장범위적지련수량비례주요여정분적PT화RC상관,이여정분적GC화RVA보특정치관계불밀절.
As the main constituent of rice starch, amylopectin and its structure is one of the major determinants for the develop-ment of starch granule structures and starch physicochemical properties. Understanding amylopectin chain length distribution properties in different rice varieties, and clarifying the correlations between the amylopectin structure and rice starch physico-chemical properties, may provide theoretical basis for revealing the mechanism of rice quality development and guide rice quality improvement. In this study, the amylopectin structure of some rice varieties in China and some introduced rice varieties with dif-ferent qualities were characterized by improved fluorophore-assisted carbohydrate electrophoresis (FACE) method based on DNA sequencer. On the basis of eliminating the impact of amylose content (AC), the correlations between amyiopectin structure and rice starch physical chemistry properties were analyzed. The results indicated that amylopectin structure in 50 rice varieties could be classified into Ⅰ-type and Ⅱ-type, according to the chain ratio of ∑DP≤11/∑DP≤24. The chain ratio of the Ⅰ-type amylopectin is less than 0.22, whereas the Ⅱ-type is higher than 0.26. Amylopectin of all the 15 japonica varieties belonged to Ⅱ-type. Among the 35 indica varieties, for amylopectin structure, 15 belonged to Ⅰ-type and 20 belonged to Ⅱ-type. The ∑DP6-11 and chain ratio hadvery significantly negative correlations (P<0.01) with pasting temperature (PT) and relative crystallinity (RC). The ,∑DP28-34 had very significantly negative correlation with PT, but did not have significantly correlation with RC. The ∑DP13-24 and ∑DP39-49 had very significantly positive correlations with PT and significantly positive correlations (P<0.05) with PC. In glutinous rice, low AC and high AC varieties, the correlations of ∑DP6-11, ∑DP28-34, the chain ratio of ∑DP≤11/∑DP≤24 with PT and RC were essentially consistent with those in all varieties. The correlations between ,∑DP28-34 and PT in low AC, between ∑DP39-49 and PT in glutinous rice and high AC varieties, between ∑DP39-49 and RC in high AC varieties were also consistent with those in all varieties. The proportion of chain amounts in amylopectin with different chain length ranges was not significantly correlated with GC and RVA profile properties. Therefore, the proportion of chain amounts in amylopectin with different chain length ranges has relation to rice starch PT and RC, but not close relation to GC and RVA profile characteristics in most cases. The short chain amounts of DP6-11 have a function of decreasing rice starch PT and RC, the intermediate chain amounts of DP 13-24 have a func-tion of increasing rice starch PT and RC, the longer chain amounts of DP 28-34 have a function of decreasing rice starch PT and the long chain amounts of DP 39-49 have a function of increasing rice starch PT and RC.