水稻2-乙酰基-1-吡咯啉生物合成的生物化学及分子研究进展

IF 0.9 4区 生物学 Q4 PLANT SCIENCES Israel Journal of Plant Sciences Pub Date : 2020-08-13 DOI:10.1163/22238980-bja10012
D. Verma, M. Thakur, P. Srivastav
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引用次数: 3

摘要

大米因其令人愉悦的香气和质地在许多国家被用作主食。大米香气被认为是影响消费者接受度的唯一最重要的品质特征。在大米品质方面,2-乙酰基-1-吡咯啉(2-AP)是500多种已鉴定的具有爆米花或熊猫样宝贵香气的化合物中最不稳定和关键的香气特征化合物之一。与其他已鉴定的水稻香气化合物相比,2-AP具有最低的气味阈值。因此,这种化合物受到了科学家和研究人员的广泛关注。本文就水稻中2-AP的分子生物学及生物技术进展作一综述。综述了水稻中2-AP的化学、形成和合成以及影响2-AP含量的因素。
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Biochemistry and molecular aspects of 2-acetyl-1-pyrroline biosynthesis in rice (Oryza sativa L.): A review
Rice is used as a staple food in many countries due to its pleasant aroma and texture. Rice aroma is recognized as the single most important quality trait influencing consumer’s acceptance. In rice quality, 2-acetyl-1-pyrroline (2-AP) is one of the most highly unstable and key aroma characteristic compounds among more than 500 identified compounds that have contributed and attributed for popcorn- or pandan-like valuable aroma. 2-AP has the lowest odor threshold value compared to other identified rice aroma compounds. Therefore, this compound has received a lot of attention among scientists and researchers. This review highlights on Molecular biology and biotechnological progress of 2-AP in rice. Chemistry, formation, and synthesis, as well as factors influencing 2-AP content in rice, have also been reviewed.
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来源期刊
Israel Journal of Plant Sciences
Israel Journal of Plant Sciences 生物-植物科学
CiteScore
1.90
自引率
0.00%
发文量
17
审稿时长
>12 weeks
期刊介绍: The Israel Journal of Plant Sciences is an international journal of extensive scope that publishes special issues dealing with all aspects of plant sciences, including but not limited to: physiology, cell biology, development, botany, genetic
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