摘要
收集我国2013年籼型和粳型共24个品种的糙米,分析比较糙米品种间的营养品质和以糊化特性为主的加工品质的差异性。结果表明:营养品质中蛋白质、脂肪、直链淀粉、氨基酸含量、游离酚等指标品种间变异系数较大(CV>15%);糊化特性中低谷黏度、最终黏度、破损值和回生值品种间差异性较大(CV>15%);籼型和粳型糙米的蛋白质、直链淀粉、总淀粉的含量均影响糊化特性,且粳型糙米的糊化特性与脂肪、游离酚相关。采用聚类分析初步筛选出武运粳21(高游离酚),曲阜香稻、北旱1号(高蛋白、高赖氨酸),圣稻735(高游离酚、蛋白质和赖氨酸较高)等高营养品种。旨在为糙米育种、加工和糙米食品的开发提供基础数据。
24 brown rice samples including indica and japonica types were collected from Chinese major production areas, which were harvested in 2013. We analyzed nutritional compositions and pasting properties, selected high nutritional quality of brown rice cultivars. The results showed that protein, fat, straight amylose, amino acid content, free total phenolics with the coefficient of variation larger（CV 15%）; pasting properties in trough viscosity, final viscosity,breakdown and setback values hold larger variation（CV15%）; protein, amylose and total starch content affect pasting properties in both indica and japonica varieties, but for japonica cultivars, the pasting properties also related with the fat, the free total phenolics content. Wuyunjing 21（high protein content）, Qufuxiangdao and Beihan 1（the high protein and lysine content）, Shengdao 735（high protein, free total phenolics, lysine content） were screened by clustering analysis due to their high nutritional quality. This study aimed at providing basic data for brown rice breeding, processing and the development brown rice food.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第2期280-287,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家重点研发计划项目(2017YFD0401104-05)
农业部公益性行业科研专项(201403063)
关键词
糙米
营养品质
糊化特性
品质评价
品种筛选
brown rice
nutritional quality
pasting properties
quality evalution
cultivars selection
