摘要
依据绿色稻米的环境要求,探讨稻米蒸煮食味品质和理化特性品种间的差异以及稻米蒸煮食味品质特性的相关分析,指出食味值品种间存在差异,通过育种途径可以解决。稻米蒸煮食味品质特性间相关分析表明:直链淀粉含量和蛋白质含量与食味值呈负相关,而胶稠度与食味呈正相关。
Twenty-three varieties bred in different ages and good quality varieties of different regions were used to do varietals comparative trial of randomized blocks and to analysis 13 physical ＆ chemical properties, cooking ＆ eating quality properties and taste value of used rice varieties. The results showed that every cooking quality property had a different correlation with eating quality property, amylase content and protein content were inversely related to taste value, but gel consistency was positively related to taste value.
出处
《北方水稻》
CAS
2007年第2期23-25,34,共4页
North Rice
基金
吉林省杰出青年基金项目(20010108)
吉林省"十五"重大科技攻关项目(20010212)
关键词
绿色稻米
品质
食味值
相关分析
Green rice
Grain quality
Taste value
Correlation analysis
