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首页> 外文期刊>Journal of Agronomy and Crop Science/Zeitschrift fur acker-und pflanzenbau >Comparison of Starch Levels Reduced by High Temperature During Ripening in Japonica Rice Lines Near-Isogenic for the Wx Locus
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Comparison of Starch Levels Reduced by High Temperature During Ripening in Japonica Rice Lines Near-Isogenic for the Wx Locus

机译：Wx基因座近等基因粳稻成熟期高温降低淀粉水平的比较

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摘要

One problem caused by high temperature during ripening in Japonica rice cultivars is a reduction in the amount of starch in the endosperm. To better understand this deleterious effect, we compared the accumulation of the two components of starch, amylose and amylopectin in grains ripened at high (32/28 degrees C) and low (22/18 degrees C) dayight temperatures in a set of lines of Japonica cultivar Taichung 65 (T65Wxb) that are near-isogenic for the Wx locus, which encodes granule-bound starch synthase I. In T65Wxb ripened at high temperature, the amount of starch per grain decreased. However, amylose per grain significantly decreased while amylopectin per grain significantly increased. On the other hand, the amount of amylopectin in T65wx, the amylose-free line, did not differ significantly at the high and low temperatures. These data indicated that high temperatures during ripening did not directly affect amylopectin accumulation in T65Wxb and that the reduction in starch in T65Wxb from the high temperatures was caused by a decrease only of amylose. The results for T65Wxa and T65Wxop were also consistent with this conclusion. As a result of the decrease in amylose, the outer region of starch granules from T65Wxb ripened at the high temperatures also had less I2KI staining. Because this fact might suggest that a portion of amylose was synthesized inside the developing granules after amylopectin synthesis in rice, the effect of amylose deposition in increasing of the density of starch granules is also discussed.
机译：粳稻品种成熟过程中高温引起的一个问题是胚乳中淀粉含量的减少。为了更好地了解这种有害作用，我们比较了一组昼夜温度较高（32/28摄氏度）和低温（22/18摄氏度）的谷物中淀粉，直链淀粉和支链淀粉这两种成分的累积量。粳稻台中65（T65Wxb）的品系对Wx位点是近等基因的，编码颗粒结合的淀粉合酶I。在高温下成熟的T65Wxb中，每粒淀粉的含量减少。但是，每粒直链淀粉显着降低，而每粒支链淀粉则显着增加。另一方面，T65wx中的无直链淀粉支链淀粉的含量在高温和低温下均无显着差异。这些数据表明，成熟期间的高温并没有直接影响T65Wxb中支链淀粉的积累，并且高温导致T65Wxb中淀粉含量的减少仅是由直链淀粉的减少引起的。 T65Wxa和T65Wxop的结果也与此结论一致。由于直链淀粉减少，在高温下成熟的来自T65Wxb的淀粉颗粒的外部区域也具有较少的I2KI染色。因为这一事实可能表明在直链淀粉合成后，水稻中正在发育的颗粒内部合成了部分直链淀粉，所以还讨论了直链淀粉沉积对增加淀粉颗粒密度的影响。

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