稻米支链淀粉结构的研究进展.pdf

中国水稻科学(Chin J Rice Sci), 2017, 31(2): 124 －132 DOI: 10.16819/j.1001-7216.2017.6051 124 稻米支链淀粉结构的研究进展 * 范名宇 王晓菁 王旭虹 唐亮 徐铨 徐正进 * (沈阳农业大学 水稻研究所/教育部和辽宁省北方粳稻遗传育种重点实验室/农业部东北水稻生物学与遗传育种重点实验室，沈阳 110866 ； 通讯联系 人，E-mail: xuzhengjin@126.com) Research Advances of Amylopectin Structure in Rice * FAN Mingyu, WANG Xiaojing, WANG Xuhong, TANG Liang, XU Quan, XU Zhengjin (Rice Research Institute ，Shenyang Agricultural University/ Key Laboratory of Northern Japonica Rice Genetics and Breeding, Ministry of Education and Liaoning Province/ Key Laboratory of Northeast Rice Biology and Genetics and Breeding, Ministry of Agriculture, Shenyang 110866, China; *Corresponding author, E-mail: xuzhengjin@126.com) Abstract: Rice is one of the mankind’s major food staples. Given economic development and living standard improving, the quality of rice is becoming an ever more major demand in China. Improving the cooking and eating quality has been the key focus of national and international rice breeding programs. The amylopectin is the main component of rice endosperm and its structure significantly influences the eating and cooking quality of rice. In this review, we summarized the methods of detecting the fine structure of amylopectin and the structure variations of amylopectin between indica and japonica , and concluded the genetic regulation and the synthesis regulation of extra-long chains in amylopectin. The relationships among amylopectin structure, starch