Long Xinkang, Guan Chunmin, Wang Lin, Jia Liting, Fu Xiangjin, Lin Qinlu, Huang Zhengyu, Liu Chun
{"title":"稻米贮藏蛋白质的组成、分布、遗传改良及其对稻米品质的影响","authors":"Long Xinkang, Guan Chunmin, Wang Lin, Jia Liting, Fu Xiangjin, Lin Qinlu, Huang Zhengyu, Liu Chun","doi":"10.1016/j.rsci.2023.03.005","DOIUrl":null,"url":null,"abstract":"<div><p>Rice storage proteins (RSPs) are plant proteins with high nutritional quality. As the second largest type of storage substance in rice, it is the main source of protein intake for people who consume rice as a staple food. The content and type of RSPs affect the appearance, processing quality and eating quality of rice. These effects involve the distribution of RSPs in rice grains as well as the interactions of RSPs with other components such as starch in rice grains. In the past two decades, some progress has been made in the genetic improvement of RSPs. However, the determination mechanism of protein content and composition in rice is still unclear, and the mechanism of the effect of RSPs on rice quality has not been elucidated. In this review, the composition, biosynthesis and distribution of RSPs, and quantitative trait loci mapping and cloning of RSP genes are summarized, the research progress of the influence of RSPs and their components on rice quality are reviewed, and the research directions in the future are proposed.</p></div>","PeriodicalId":56069,"journal":{"name":"Rice Science","volume":"30 3","pages":"Pages 207-221"},"PeriodicalIF":5.6000,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"8","resultStr":"{\"title\":\"Rice Storage Proteins: Focus on Composition, Distribution, Genetic Improvement and Effects on Rice Quality\",\"authors\":\"Long Xinkang, Guan Chunmin, Wang Lin, Jia Liting, Fu Xiangjin, Lin Qinlu, Huang Zhengyu, Liu Chun\",\"doi\":\"10.1016/j.rsci.2023.03.005\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Rice storage proteins (RSPs) are plant proteins with high nutritional quality. As the second largest type of storage substance in rice, it is the main source of protein intake for people who consume rice as a staple food. The content and type of RSPs affect the appearance, processing quality and eating quality of rice. These effects involve the distribution of RSPs in rice grains as well as the interactions of RSPs with other components such as starch in rice grains. In the past two decades, some progress has been made in the genetic improvement of RSPs. However, the determination mechanism of protein content and composition in rice is still unclear, and the mechanism of the effect of RSPs on rice quality has not been elucidated. In this review, the composition, biosynthesis and distribution of RSPs, and quantitative trait loci mapping and cloning of RSP genes are summarized, the research progress of the influence of RSPs and their components on rice quality are reviewed, and the research directions in the future are proposed.</p></div>\",\"PeriodicalId\":56069,\"journal\":{\"name\":\"Rice Science\",\"volume\":\"30 3\",\"pages\":\"Pages 207-221\"},\"PeriodicalIF\":5.6000,\"publicationDate\":\"2023-05-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"8\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Rice Science\",\"FirstCategoryId\":\"1091\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1672630823000227\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"AGRONOMY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Rice Science","FirstCategoryId":"1091","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1672630823000227","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRONOMY","Score":null,"Total":0}
Rice Storage Proteins: Focus on Composition, Distribution, Genetic Improvement and Effects on Rice Quality
Rice storage proteins (RSPs) are plant proteins with high nutritional quality. As the second largest type of storage substance in rice, it is the main source of protein intake for people who consume rice as a staple food. The content and type of RSPs affect the appearance, processing quality and eating quality of rice. These effects involve the distribution of RSPs in rice grains as well as the interactions of RSPs with other components such as starch in rice grains. In the past two decades, some progress has been made in the genetic improvement of RSPs. However, the determination mechanism of protein content and composition in rice is still unclear, and the mechanism of the effect of RSPs on rice quality has not been elucidated. In this review, the composition, biosynthesis and distribution of RSPs, and quantitative trait loci mapping and cloning of RSP genes are summarized, the research progress of the influence of RSPs and their components on rice quality are reviewed, and the research directions in the future are proposed.
Rice ScienceAgricultural and Biological Sciences-Agronomy and Crop Science
CiteScore
8.90
自引率
6.20%
发文量
55
审稿时长
40 weeks
期刊介绍：
Rice Science is an international research journal sponsored by China National Rice Research Institute. It publishes original research papers, review articles, as well as short communications on all aspects of rice sciences in English language. Some of the topics that may be included in each issue are: breeding and genetics, biotechnology, germplasm resources, crop management, pest management, physiology, soil and fertilizer management, ecology, cereal chemistry and post-harvest processing.
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