目录
摘要Ⅱ
关键词Ⅱ
AbstractⅡ
引言
引言1
1 材料与方法1
1.1试验地点与条件 2
1.2供试材料与试验设计2
1.3 测定项目与方法2
1.3.1水稻冠层温度测定2
1.3.2 产量及产量构成因素2
1.3.3碾磨品质和外观品质的测定2
1.3.4 RVA特征参数2
1.3.5蛋白组分的测定2
1.3.6蛋白合成关键酶活性的测定2
1.3.7 基因表达量测定3
2 结果与分析3
2.1灌浆期增温条件下温度变化3
2.2灌浆期增温对水稻产量的影响4
2.3灌浆期增温对水稻品质的影响4
2.3.1灌浆期增温对水稻外观品质的影响4
2.3.2灌浆期增温对水稻碾磨品质的影响5
2.3.3灌浆期增温对水稻营养品质的影响5
2.4灌浆期增温对水稻籽粒蛋白组分的影响 6
2.5灌浆期增温对水稻籽粒蛋白质合成关键酶活性的影响6
2.6灌浆期增温对水稻籽粒蛋白合成相关基因的影响7
3 讨论8
4 创新和不足之处 9
5 总结与展望 10
致谢10
参考文献 11
灌浆期增温对水稻籽粒贮藏蛋白及其关键酶的影响
摘要
水稻是世界上最重要的粮食作物之一。全球变暖下温度的上升显著影响水稻籽粒灌浆进程，并进一步影响水稻的产量和品质，而籽粒贮藏蛋白的含量和组分是评价稻米品质的重要组成部分。本文以武育粳 3 号为试验对象，于水稻灌浆期进行大田开放式增温，探究蛋白质组分含量及氮代谢酶等相关调控因子对灌浆期增温的响应。研究结果表明，增温条件下水稻千粒重下降，产量下降；碾磨品质中，糙米率、精米率、整精米率都呈下降趋势；稻米外观品质中受增温影响较大的是垩白性状，籽粒的垩白率、垩白面积、垩白度均显著升高；RVA糊化特征值的热浆黏度、峰值黏度、崩 *51今日免费论文网|www.jxszl.com +Q: ^351916072^ 
解值和糊化温度均呈现出显著升高趋势，最终黏度、消减值则显著下降。可溶性贮藏蛋白中，清蛋白和谷蛋白含量均显著增加，球蛋白和醇溶蛋白的含量下降，并且醇溶蛋白的含量下降达到显著水平。增温导致水稻灌浆期氮代谢中的谷氨酸丙酮酸转氨酶(GPT)活性提高。对蛋白合成相关基因的分析表明，花后6d，增温显著降低了GluA1、GluA2、GluB5的表达量，而在花后9d，增温显著增加了GluA1、GluA2、GluB5的表达（花后12d GluB5除外）。研究结果表明，灌浆期增温，主要导致水稻清蛋白和谷蛋白含量升高，贮藏蛋白关键调控因子表达的变化是导致贮藏蛋白积累变化的主要原因，并最终对水稻的外观、碾磨、食味与营养品质产生影响。
EFFECT OF INCREASING TEMPERATURE IN GRAINFILLING STAGE ON RICE GRAIN STORAGE PROTEIN AND KEY ENZYMES
ABSTRACT
Rice is one of the most important food crops in the world. The rise of field temperature under global warming significantly affects the grainfilling stage process of rice, which affects rice yield and quality. The content and composition of grain storage proteins are important components of rice quality indicators. In this paper, Wuyujing 3 (W3) was used as the experimental object to increase the temperature in the field during the grainfilling stage of rice. The results showed that under the condition of increasing temperature, the thousand seed weight of rice decreased, in the milling quality of rice, the brown rice rate, the milled rice rate and the whole milled rice rate all decreased; in the appearance quality of rice, the chalkiness character was greatly affected by increasing temperature, and the chalkiness outside the chalkiness rate, the chalkiness area and the chalkiness degree were significantly increased; the Hot pulp viscosity, Peak viscosity, Breakdown value and Gelatinization temperature of RVA gelatinization characteristic value all showed a significant increase trend, while the Final viscosity and Setback value descended significantly. In the soluble storage protein, the content of albumin and glutenin increased significantly, the content of gliadin and globulin decreased, and the content of gliadin decreased to a significant level. The effect of temperature increase on the regulation factors of grain protein synthesis showed that temperature increase resulted in increased glutamatepyruvate aminotransferase (GPT) activity in nitrogen metabolism during rice grain filling. 6 days after flowering, temperature increase significantly reduced GluA1, GluA2, The expression of GluB5, and after 9 days after flowering, temperature increase significantly increased the expression of GluA1, GluA2, GluB5 (except for GluB5 at 12d after flowering). The results showed that the increase of temperature during the filling stage mainly resulted in the increase of the contents of albumin and gluten in rice, and the change of the expression of key regulatory factors in the pathway of grain storage protein synthesis and metabolism was the main reason for the change of storage protein accumulation, which had an impact on the appearance, milling taste and nutritional quality of the final rice.

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