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利用扫描电镜对广陆矮4号和原丰早糯与非糯近等基因系淀粉结构进行观察,发现糯与非糯稻米均存在垩白区和非垩白区,只是由于糯质胚乳在干燥后整个呈乳白色,不透明,故肉眼难于区分。在垩白区大多胚乳细胞内淀粉粒清晰可见,淀粉粒以单粒状态为主,排列疏松,淀粉粒间存在较大的空隙。非垩白区大多数胚乳细胞内淀粉粒被细胞壁所覆盖,只在破裂细胞中可见到主要以复粒状态存在的淀粉粒,排列紧密。在糯质胚乳排列致密的非垩白区复粒淀粉内存在大量微孔,而非糯胚乳中无此结构,这些微孔在干燥后充气可能是糯米外观呈乳白色不透明的主要原因。这与由于淀粉粒积累疏松而引起的垩白结构存在本质的不同。
Scanning electron microscopy was used to observe the starch structure of Guangluai 4 and Yuanfengzao waxy and non-waxy near-isogenic lines. Both waxy and non-glutinous rice were found to have chalky area and non-chalky area, only because waxy endosperm was dry The whole was milky white, opaque, it is difficult to distinguish the naked eye. Starch grains in most endosperm cells in the chalky area are clearly visible. Starch grains are mainly in the single grain state with loose arrangement and large gaps between the starch grains. Starch grains in most endosperm cells in non-chalky area are covered by cell wall, and starch granules mainly in the complex grain state can be seen only in the ruptured cells, closely arranged. A large number of micropores exist in the complex grain starch with densely arranged endosperm of waxy endosperm, while the non-waxy endosperm has no such structure. The aeration of these micropores after drying may be the main reason for the appearance of milky white opaque rice. This is essentially different from the chalky structure caused by the loose accumulation of starch grains.