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Changes of activity of glutamine synthetase during grain filling and its influence on rice grain quality



Changes of activity of glutamine synthetase during grain filling and its influence on rice grain quality



Zhongguo Shuidao Kexue 21(1): 103-106



Four japonica rice varieties differed in cooking and eating quality were used in the pot experiment to Study the activity of glutamine synthetase during grain filling in association with rice quality. The activity of glutamine synthetase gradually increased and then declined lis a single-peak curve with the process of grain filling. The 15th (lay after heading was a turning point, before which the enzymatic activities of inferior varieties with high protein content were higher than those of superior varieties with low protein content and after which they were reverse. The activity of glutamine synthetase was negatively correlative with taste meter value. peak viscosity and breakdown at the early stage of grain filling and positively correlative with them at the middle and later stages. moreover, they were positively correlative with protein content of rice grain and setback at the early stage and negatively correlative with them at the middle and later stages and correlative degree varied with grain filling stage. The duration from 15 d to 20 d after heading was the breakthrough stage at which the correlative nature varied between the activity of glutamine synthetase in rice grain and taste meter value and RVA properties.

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Accession: 013232991

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