An experiment was conducted to investigate the effects of chalkiness on cooking, eating and nutrition qualities of rice using Gangyou 527 （indica hybrid rice） and Zhaiyeqing 8 （conventional indica rice） as materia...An experiment was conducted to investigate the effects of chalkiness on cooking, eating and nutrition qualities of rice using Gangyou 527 （indica hybrid rice） and Zhaiyeqing 8 （conventional indica rice） as materials. Compared with the milled rice without chalkiness, amylose content, final viscosity, setback and consistence increased significantly, while gel consistence, peak viscosity and breakdown decreased remarkably and other RVA values did not have significant changes in the chalky rice of Gangyou 527. The differences in the above indices between the chalky and non-chalky rice was not remarkable in Zhaiyeqing 8. The crude protein content of chalky rice in Zhaiyeqing 8 was significantly lower than that of non-chalky rice, but there was no remarkable change between the chalky and non-chalky rice in Gangyou 527. Glutelin content fell significantly, and albumin, globulin, prolamine and lysine contents did not change significantly in chalky rice compared with non-chalky rice in the two varieties.展开更多
The rice starch viscosity characteristics, which can be indicated by Rapid Visco Analyzer profile （RVA profile）, have been proved useful for the evaluation of cooking and eating quality in rice breeding program. To ...The rice starch viscosity characteristics, which can be indicated by Rapid Visco Analyzer profile （RVA profile）, have been proved useful for the evaluation of cooking and eating quality in rice breeding program. To study the inheritance of the RVA profile, an F2 population of Wuyujing 3/Aichi 106 was used. The results indicated that the peak viscosity （PKV） was a typical quantitative character, and the hot paste viscosity （HPV）, cool paste viscosity （CPV）, setback viscosity （SBV）, breakdown viscosity （BDV）, and consistence viscosity （CSV） might be controlled by one major gene and several minor genes To elucidate the genetic basis of the paste viscosity characteristics, a recombinant inbred line （RIL） population derived from Nikken 2/Milyang 23 and its genetic linkage map were used to map the QTLs controlling RVA profiles in 2005 and 2006. A total of 34 QTLs distributed on chromosomes 1,2, 3, 4, 6, 7 and 8 were detected, including 19 and 15 QTLs in 2005 and 2006 respectively. Eight QTLs were both detected in the two years, qHPV6, qCPV6, qCSV6, qSBV6, and qBDV6 were located on chromosome 6, while qHPV2, qCSV2, and qCPV2were on chromosome 2.展开更多
文摘淀粉的糊化温度是稻米淀粉品质的重要指标,决定淀粉在食品及工业上的用途,也与食用稻米的蒸煮品质密切相关。淀粉的糊化温度可以用淀粉谱仪(如快速淀粉黏滞性测定仪,Rapid Visco-analyser,RVA)间接测定,但用淀粉谱仪测定的是淀粉的成糊温度(pasting temperature,PT),它是指淀粉黏度刚开始升高时的温度。在许多情况下,从RVA配套软件Thermocline for Windows中测定的PT是过高的。提出了两种能够用RVA较准确测定成糊温度的方法。一种是改变参数设置来"筛选"出能反映真正成糊温度的点;另一种是手工记录下淀粉黏度刚开始升高时的时间,利用公式(45/3.8)×(T1-1)+50计算出稻米的成糊温度。利用手工计算出的成糊温度与通过差示扫描量热仪测定的最高糊化温度呈极显著正相关(r=0.97)。
文摘An experiment was conducted to investigate the effects of chalkiness on cooking, eating and nutrition qualities of rice using Gangyou 527 （indica hybrid rice） and Zhaiyeqing 8 （conventional indica rice） as materials. Compared with the milled rice without chalkiness, amylose content, final viscosity, setback and consistence increased significantly, while gel consistence, peak viscosity and breakdown decreased remarkably and other RVA values did not have significant changes in the chalky rice of Gangyou 527. The differences in the above indices between the chalky and non-chalky rice was not remarkable in Zhaiyeqing 8. The crude protein content of chalky rice in Zhaiyeqing 8 was significantly lower than that of non-chalky rice, but there was no remarkable change between the chalky and non-chalky rice in Gangyou 527. Glutelin content fell significantly, and albumin, globulin, prolamine and lysine contents did not change significantly in chalky rice compared with non-chalky rice in the two varieties.
基金supported by the National High- tech Research and Development Program of China (Grant No. 2006AA100101)the Super-rice Breeding and Demonstration Program of Chinese Ministry of Agriculture+1 种基金the Special Research Program on Key Technology of Agricultural Structure Adjustment (Grant No. 05-01-05B),ChinaJiangsu High Technology Program , China (Grant No. BG2004304)
文摘The rice starch viscosity characteristics, which can be indicated by Rapid Visco Analyzer profile （RVA profile）, have been proved useful for the evaluation of cooking and eating quality in rice breeding program. To study the inheritance of the RVA profile, an F2 population of Wuyujing 3/Aichi 106 was used. The results indicated that the peak viscosity （PKV） was a typical quantitative character, and the hot paste viscosity （HPV）, cool paste viscosity （CPV）, setback viscosity （SBV）, breakdown viscosity （BDV）, and consistence viscosity （CSV） might be controlled by one major gene and several minor genes To elucidate the genetic basis of the paste viscosity characteristics, a recombinant inbred line （RIL） population derived from Nikken 2/Milyang 23 and its genetic linkage map were used to map the QTLs controlling RVA profiles in 2005 and 2006. A total of 34 QTLs distributed on chromosomes 1,2, 3, 4, 6, 7 and 8 were detected, including 19 and 15 QTLs in 2005 and 2006 respectively. Eight QTLs were both detected in the two years, qHPV6, qCPV6, qCSV6, qSBV6, and qBDV6 were located on chromosome 6, while qHPV2, qCSV2, and qCPV2were on chromosome 2.
