The Dynamic Change of Starch Synthesis Enzymes during the Grain Filling Stage and Effects of Temperature upon It

In this paper the dynamic change property of rice grain starch synthesis including amylose and amylopectin and its relative enzymes in 2 different rice varieties were analysed, and the effects of temperature upon the relative enzymes such as ADPG pyrophosphorylase and soluble starch synthesis enzyme (SSS) and Q enzyme were discussed by artificial controlled temperature treatment. The result showed that the accumulation of amylose and amylopectin in rice grain were simultaneity during the grain filling stage and the difference between 2 varieties was mainly in the relative accumulating ratio of 2 type starch; also the peak period of 3 enzyme vivid in the filling grain was different clearly, among which SSS was in the beginning period after anthesis, but ADPP and Q enzyme was in the 15d and 20d after anthesis respectively; Q enzyme was the controlled enzyme through which the temperature affected the ratio of amylose and amylopectin and it expression had close relationship with the variety type.