摘要
为了明确江苏省半糯粳稻稻米品质的理化基础,以34份江苏省粳稻为实验材料,对16个稻米品质性状进行了分析。结果表明,34份粳稻的感官评价值均较高。半糯粳稻在气味、黏性、口感、回生度、综合食味值上显著高于普通粳稻。与普通粳稻相比,半糯粳稻的直链淀粉含量(AC)和蛋白质含量(PC)较低,而胶稠度(GC)较大;在RVA谱上,半糯粳稻表现出更大的崩解值(BDV)和峰值黏度(PV)、更小的消减值(SBV)、热浆黏度(TV)和最终黏度(FV)、更短的峰值时间(Pet);在蒸煮特性上,半糯粳稻的米粒延伸性和延伸指数大于普通粳稻,而米汤碘蓝值、米汤pH值、米饭吸水率则小于普通粳稻。相关性和主成分分析表明,AC、PC、FV、SBV、Pet、米汤碘蓝值和米汤溶出物可作为筛选优质粳稻品种的参考指标。
In order to clarify the physicochemical basis of quality for semi-waxy japonica rice varieties in Jiangsu Province,34 japonica rice varieties were used as the materials to analyze their 16 traits.The results indicated that the sensory evaluation values of 34 japonica rice varieties were high.The sensory evaluation value of semi-waxy japonica rice varieties was significantly higher than that of the common japonica rice varieties in terms of smell,stickiness,taste,retrogradation and Overall eating quality.Compared to the common japonica rice,amylose content(AC)and protein content(PC)were lower and gel consistency(GC)was relatively larger in semi-waxy japonica rice.On RVA profiles,semi-waxy japonica rice showed greater in breakdown(BDV)and peak viscosity(PV)and smaller in setback viscosity(SBV),hot paste viscosity(TV)and final viscosity(FV)and shorter peak time(Pet).In terms of cooking characteristics,semi-waxy japonica rice was larger in cooked rice elongation(CRE)and cooked rice elongation index(CREI),while it was smaller in iodine blue value(IBV),Pondus Hydrogenii(PH)and water absorption(WB)than the common japonica rice.Correlation and PCA analysis indicated that AC,PC,FV,SBV,Pet,IBV and dissolution could be used as the reference indexes for screening high-quality japonica rice varieties.
作者
岳红亮
赵庆勇
赵春芳
田铮
陈涛
梁文化
张亚东
王忠红
王才林
Yue Hongliang;Zhao Qingyong;Zhao Chunfang;Tian Zheng;Chen Tao;Liang Wenhua;Zhang Yadong;Wang Zhonghong;Wang Cailin(Plant Sciences College,Tibet Agriculture&Animal Husbandry University,Linzhi 860000;Institute of Food Crops,Jiangsu Academy of Agricultural Sciences,Jiangsu High Quality Rice R&D Center,Nanjing Branch of China National Center for Rice Improvement,Nanjing 210014)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2020年第6期7-14,22,共9页
Journal of the Chinese Cereals and Oils Association
基金
国家科技支撑计划(2015BAD01B02)
江苏省自主创新(CX[18]1001)
江苏省重点研发项目(BE2019343)
现代农业产业技术体系(CARS-01-62)
江苏省种业创新基金(PZCZ201703)
南京农业科技产学研合作示范基地项目(2019 RHJD 101)。
关键词
粳稻
蒸煮食味品质
直链淀粉含量
米粒延伸性
米汤溶出物
japonica rice
cooking and edible quality
amylose content
cooked rice elongation
dissolution
