[1]刘岩,傲雁,徐茂森,等.稻米淀粉合成和食味品质改良研究进展[J].江苏农业科学,2021,49(16):18-25.
　Liu Yan,et al.Research progress on rice starch synthesis and eating quality improvement[J].Jiangsu Agricultural Sciences,2021,49(16):18-25.
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稻米淀粉合成和食味品质改良研究进展()

《江苏农业科学》[ISSN:1002-1302/CN:32-1214/S]

卷:
第49卷
期数:
2021年第16期
页码:
18-25
栏目:
专论与综述
出版日期:
2021-08-20

文章信息/Info

Title:
Research progress on rice starch synthesis and eating quality improvement
作者:
刘岩1; 傲雁2; 徐茂森1; 张涛1; 唐家琪1; 李尧卿1; 张超1; 于恒秀1
1.江苏省作物遗传生理重点实验室/植物功能基因组学教育部重点实验室/江苏省作物基因组学和分子育种重点实验室/江苏省粮食作物现代产业技术协同创新中心/扬州大学农学院，江苏扬州 225009；2.苏州健雄职业技术学院，江苏太仓 215400
Author(s):
Liu Yan; et al
关键词:
水稻; 食味品质; 直链淀粉; 支链淀粉; 生物合成; 品种改良
Keywords:
-
分类号:
S511.01
DOI:
-
文献标志码:
A
摘要:
稻米品质主要由碾磨品质、外观品质、蒸煮与食味品质和营养品质等组成。随着生活条件的逐步提升，人们对蒸煮与食味品质优良的稻米需求越来越高。而淀粉是稻米胚乳的主要成分，是影响其食味品质的重要因素，育种家们基于对淀粉合成相关基因与稻米蒸煮食味品质间的关联分析结果，利用常规育种和CRISPR/Cas9等技术创建了一系列具有优良食味品质的水稻新品种(系)。本文总结了稻米品质的组成和影响因素、高等植物淀粉的生物合成途径、淀粉合成底物ADPG的转运途径、直链淀粉和支链淀粉的合成途径、淀粉合成基因与稻米蒸煮食味品质改良的关系以及Wx基因等位变异在稻米品质改良中应用的研究进展，为以后稻米蒸煮食味品质改良提供参考。
Abstract:
-

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备注/Memo

备注/Memo:
收稿日期：2021-04-05
基金项目：国家自然科学基金(编号：31872859)；太仓市科技计划(编号：TC2019JC10)；江苏高校优势学科建设工程。
作者简介：刘岩(1991—)，男，陕西延安人，硕士研究生，主要从事水稻作物遗传育种研究。E-mail：18252771066@163.com。
通信作者：于恒秀，博士，教授，主要从事水稻作物遗传育种研究。E-mail：hxyu@yzu.edu.cn。
更新日期/Last Update: 2021-08-20