Iijima Ken, Suzuki Keitaro, Hori Kiyosumi, Ebana Kaworu, Kimura Keiichi, Tsujii Yoshimasa, Takano Katsumi
a Institute of Crop Science , National Agriculture and Food Research Organization (NARO) , Tsukuba , Ibaraki , Japan.
b Genetic Resources Center , NARO , Tsukuba , Japan.
Biosci Biotechnol Biochem. 2019 Mar;83(3):502-510. doi: 10.1080/09168451.2018.1547624. Epub 2018 Nov 21.
Eating quality of cooked rice grains is an important determinant of its market price and consumer acceptance. To comprehensively assess the variation of eating-quality traits in 152 Japanese rice cultivars, we evaluated activities of eight endosperm enzymes related to degradation of starch and cell-wall polysaccharides. Endosperm enzyme activities showed a wide range of variations and were lower in recently developed cultivars than in landraces and old improved cultivars. Activities of most endosperm enzymes correlated significantly with the eating-quality score and surface texture of cooked rice grains. Principal component analysis revealed that rice cultivars with high eating-quality scores had high stickiness of the grain surface and low levels of endosperm enzyme activities. These results suggest that endosperm enzyme activities control texture and eating quality of cooked rice grains in Japanese rice cultivars.
米饭粒的食用品质是其市场价格和消费者接受度的重要决定因素。为了全面评估152个日本水稻品种食用品质性状的变异情况，我们评估了与淀粉和细胞壁多糖降解相关的8种胚乳酶的活性。胚乳酶活性表现出广泛的变异，且在最近培育的品种中低于地方品种和旧的改良品种。大多数胚乳酶的活性与米饭粒的食用品质评分和表面质地显著相关。主成分分析表明，食用品质评分高的水稻品种具有较高的籽粒表面粘性和较低的胚乳酶活性水平。这些结果表明，胚乳酶活性控制着日本水稻品种米饭粒的质地和食用品质。
