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为了探究优质食味与氨基酸含量及代谢的关系,选用3对近等基因系为材料,以优质食味品种‘津稻102’为参照,分析了代谢盛期叶片游离氨基酸含量。研究结果表明,‘津稻102’游离氨基酸含量最低(0.158%),谷氨酸(0.210%)、天冬氨酸(0.014%)、精氨酸(0.006%)含量也较低。表现为谷草转移酶活性低。代谢水平低,可能是优质食味品种产量相对较低的原因之一。SC-TN1与‘农林29’之间的谷氨酸、天冬氨酸、精氨酸含量没有显著差异,但是,苯丙氨酸含量差异较大。来自‘小站95’的3个近等基因系4-4、2-41、2-42之间总氨基酸有差异,谷氨酸有差异。来自于‘日本晴’的组2-41、组2-42与‘日本晴’在氨基酸总量、天冬氨酸、谷氨酸有较大差异,暗示它们的食味有一定差别。决定稻米食味的主要因素是直链淀粉和蛋白质含量,游离氨基酸含量与食味也有一定关系。
In order to explore the relationship between high-quality taste and amino acid content and metabolism, three pairs of near-isogenic lines were selected as materials to make reference to the high-quality edible variety ’Jindian 102’. The results showed that the content of free amino acid of Jindi 102 was the lowest (0.158%), glutamic acid (0.210%), aspartic acid (0.014%) and arginine (0.006%) were also lower. The performance of aspartate transferase activity is low. Low levels of metabolism may be one of the reasons for the relatively low yield of high-quality eating products. The contents of glutamic acid, aspartic acid and arginine between SC-TN1 and Agroforestry 29 were not significantly different, however, the content of phenylalanine varied greatly. There are differences in the total amino acids between 4-4,2-41,2-42 among the three near-isogenic lines from ’small station 95’, and glutamic acid. Groups 2-41 from ’Nipponbare’, Groups 2-42 and ’Nipponbare’ had a large difference in total amino acids, aspartic acid, and glutamic acid, suggesting that there was some difference in taste between them. The main factors determining the taste of rice are amylose and protein content, and the content of free amino acids also has a certain relationship with the taste.