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1.
The physicochemical properties and ultrastructures of japonica vs indica rice varieties and waxy vs nonwaxy rice varieties were compared. The viscogram values of the indica varieties were significantly higher than those of the japonica varieties. The gelatinization temperatures, breakdown, and setback were significantly lower for waxy than for nonwaxy rice varieties. Japonica rice exhibited lower hardness but higher adhesiveness than indica rice. The air space between individual starch granules was larger for waxy than for nonwaxy rice. The starch granules were compact in japonica rice, while the compound starch granules of indica rice were much smaller than those of japonica rice and were scattered widely in the endosperm. The protein bodies in japonica rice were concentrated near the cell wall, whereas those in indica rice were scattered around amyloplasts. These results suggest that the ultrastructure of rice affects the texture of the cooked product. 相似文献
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摘要：储藏米的生理品质与食味品质变化程度对于消费者的认可度至关重要。本研究讨论了不同储藏温度对低直链淀粉品种米（Yumepirika）的储藏性和食味品质影响。稻谷具有比糙米更加优越的储藏性。在低温条件下储藏,稻谷脂肪酸含量增加2.9 mg,糙米脂肪酸含量增加15.8 mg,这表明低支链淀粉糙米应该在更低的温度下保存。食味试验表明室温条件下储藏的糙米具有最低黏度值和综合评价值。经过2 a的储藏期,超低温储藏和低温储藏能够保持米的活力和食味品质与基准米相似的水平。 相似文献
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在溶液培养条件下研究了不同介质pH和氮形态对5种不同的水稻(Oryza.sativa.L.)基因型(常规籼稻、杂交籼稻、常规粳稻、杂交粳稻和旱稻)根部通气组织形成的影响。结果表明,不同形态的氮与不同介质pH对水稻根通气组织形成的影响存在基因型差异。以NH4+-N为单一氮源时,低pH(pH.4.5)更有利于籼稻根的通气组织形成,而粳稻和旱稻根通气组织的形成受介质pH的影响不明显。以NO3--N为单一氮源时,近中性条件(pH.6.5)更有利于粳稻和旱稻根的通气组织形成,介质pH对籼稻根通气组织形成的影响未显示出明显差异。低pH条件下且以NH4+-N为单一N源时,稻根皮层处更易形成通气组织,可能是植物为了减轻低pH条件下铵毒害而产生的一种适应性机制。 相似文献
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籼、粳超级稻氮素吸收利用与转运差异研究 总被引：4，自引：1，他引：3
【目的】目前我国选育和认定的超级稻品种很多,但如何发挥其高产潜力至关重要。氮素是影响水稻生长发育、 产量和品质形成的最活跃因素之一,因此,深入分析籼、 粳超级稻氮素吸收、 利用与转运特征及其与产量形成的关系,从氮素营养层面上阐明超级粳稻高产形成机理,以期为超级稻品种的合理利用以及增产潜力的挖掘提供参考。【方法】2011~2012年在江苏苏中地区,以主体且具有代表性的5个超级杂交籼稻组合和5个常规粳型超级稻品种为试验材料,对稻-麦两熟制条件下籼、 粳超级稻主要生育期植株含氮率和氮素积累量、 氮素阶段吸收速率和阶段吸收量、 氮素利用效率,以及抽穗至成熟期叶、 茎、 鞘氮素转运量、 表观转运率和转运贡献率等进行了系统的比较研究。【结果】1）粳稻平均实收产量、 氮素吸收总量和百公斤籽粒吸氮量分别达10.89 t/hm2、 224.50 kg/hm2和2.79 kg,分别较籼稻高13.21%、 32.74%和17.45%,差异极显著。2）移栽有效分蘖临界叶龄期、 拔节抽穗期和抽穗成熟期, 粳稻氮素积累量显著或极显著高于籼稻,而有效分蘖临界叶龄期拔节期粳稻极显著低于籼稻。氮素阶段吸收速率表现的趋势与氮素阶段吸收量一致。3）抽穗期和成熟期粳稻植株各器官以及整个生育期整株的含氮率均显著或极显著高于籼稻。4）粳稻氮素吸收利用率和农学利用率略高于籼稻,但氮素生理利用率、 籽粒生产效率、 干物质生产效率和氮肥偏生产力,除氮素生理利用率外,均显著或极显著低于籼稻。5）成熟期,粳稻叶、 茎、 鞘含氮量所占比例均极显著地高于籼稻,但穗中含氮量所占比例极显著低于籼稻,因此,籼稻氮素收获指数极显著高于粳稻。6）抽穗成熟期,粳稻叶、 茎、 鞘氮素转运量、 表观转运率和转运贡献率均小于籼稻,除鞘的氮素转运贡献率外其他指标均达显著或极显著水平。7）籼稻籽粒氮主要依靠抽穗前源器官中贮积的氮素的输出与转运,粳稻主要依靠生育中后期(拔节成熟期)氮素的高速吸收。【结论】在稳定生育前期(移栽拔节期)氮素吸收的基础上,大幅提高生育中期和后期(拔节成熟期)氮素吸收速率和氮素积累量,是稳定形成较高的氮素吸收总量及粳稻高产形成的关键。 相似文献
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Increased intensity of train oil taste, bitterness, and metal taste are the most pronounced sensory changes during frozen storage of salmon (Refsgaard, H. H. F.; Brockhoff, P. B.; Jensen, B. Sensory and Chemical Changes in Farmed Atlantic Salmon (Salmo salar) during Frozen Storage. J. Agric. Food Chem. 1998a, 46, 3473-3479). Addition of each of the unsaturated fatty acids: palmitoleic acid (16:1, n - 7), linoleic acid (C18:2, n - 6), eicosapentaenoic acid (EPA; C20:5, n - 3) and docosahexaenoic acid (DHA; C22:6, n - 3) to fresh minced salmon changed the sensory perception and increased the intensity of train oil taste, bitterness, and metal taste. The added level of each fatty acid ( approximately 1 mg/g salmon meat) was equivalent to the concentration of the fatty acids determined in salmon stored as fillet at -10 degrees C for 6 months. The effect of addition of the fatty acids on the intensity of train oil taste, bitterness and metal taste was in the order: DHA > palmitoleic acid > linoleic acid > EPA. Formation of free fatty acids was inhibited by cooking the salmon meat before storage. Furthermore, no changes in phospholipid level were observed during frozen storage. The results suggest that enzymatic hydrolysis of neutral lipids plays a major role in the sensory deterioration of salmon during frozen storage. 相似文献
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Protein quality of cooked milled rice of low-glutelin (high-prolamin) content 1 mutant was compared with that of japonica parent Nihonmasari in growing rats. Biological value (BV) of the mutant was lower, but digestible energy and true protein digestibility (TD) were high and similar to those of the parent, resulting in lower net protein utilization of the mutant relative to the parent. Protein of the mutant had lower lysine content than did the protein of the parent, which explains its lower BV, although its prolamin content was lower than that of the parent. Cooking did not adversely reduce TD for both samples, in contrast to earlier studies of japonica and indica rices. 相似文献
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Starch can be classified into rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) according to its resistance to amylolytic enzymes. This study investigated the effects of cultivar and feedstock under varying parboiling conditions on the physicochemical properties and starch fractions of parboiled rice. Rice (rough or brown) was soaked, steamed under pressure, dried immediately or stored at room temperature for 24 hr prior to drying, and then treated with or without a repeated steam cycle prior to milling. The storage treatment significantly increased the retrograded amylopectin enthalpy and amylose‐lipid complex melting temperature of parboiled rice. Parboiled rice samples prepared from brown rice feedstock had higher peak melting temperatures but lower enthalpy values of retrograded amylopectin than samples prepared from rough rice after the storage treatment. The pasting viscosity of parboiled rice was most affected by the repeated autoclaving treatment and cultivar. Starch fractions in parboiled rice were significantly affected by cultivar and storage and by the interactions of cultivar and parboiling conditions. The storage treatment significantly increased SDS and generally decreased RDS in parboiled rice. Parboiled rice with different SDS and RS contents can be produced by varying rice cultivar and parboiling conditions. 相似文献
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在2009和2010年利用独特的稻/麦轮作系统FACE（Free Air CO2 Enrichment,开放式空气CO2浓度增高）平台,以武运粳21、扬辐粳8号、武香粳14和武粳15为供试材料,研究了高浓度CO（2比大气背景CO2浓度高200 μmol·mol-1）对粳稻蒸煮米的硬度、粘性、香气、光泽、完整性、味道和口感等的影响。物性分析仪测定结果表明,高浓度CO2环境下粳稻熟米的硬度和粘性总体呈增加趋势,其中扬辐粳8号两指标的增幅均达显著水平。食味计测定结果显示,高浓度CO2对蒸煮稻米香气、光泽度、完整性、味道和口感等食味品质指标均没有影响。相关分析表明,CO2与品种的互作对米饭硬度和粘性有显著影响,但对食味品质参数均没有影响。CO2与年度、CO2与年度和品种间的互作对所有测定参数均无显著影响。两年数据一致表明,未来高浓度CO2环境下粳稻蒸煮米的硬度和粘性将呈增加趋势,增幅因品种而异,但米饭食味品质无显著变化。 相似文献
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Rough rice (cv. Bengal) was stored at four moisture contents (8.8, 10.7, 12.9, and 13.6% MC) and three temperatures (3, 20, and 37°C) for up to six months. The amylograph overall paste viscosity of the milled rice increased during storage. This increase was most apparent in all samples stored at 37°C. For rice stored at 20 and 37°C at all MC levels, a 30–50% increase in peak viscosity (PV) was observed during the first three months of storage. PV subsequently leveled off for rice stored at 12.9 and 13.6% MC but declined for samples stored at 8.8 and 10.7% MC. The final viscosities also increased during storage. The water-absorption ratio of the samples during cooking in excess water increased by an average of 15% over six months of storage. The amylograph and cooking properties were significantly affected (P < 0.05) by rough rice storage duration, temperature, MC, and their respective interactions. 相似文献
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不同类型水稻种质氮素营养效率的变异分析 总被引：17，自引：2，他引：17
采用田间试验,在常规氮素管理下,以氮素吸收效率(NAE)、利用效率(NUE)和收获指数(NHI)为衡量指标,分析了国内外607份不同类型水稻种质氮素营养效率的变异状况。结果表明,水稻NAE、NUE和NHI存在显著的基因型差异,以NHI为最大和NAE为最小。不同类型水稻间的NAE、NUE和NHI未达显著差异,但籼型杂交稻NAE、NUE和NHI的变异小于常规籼稻和常规粳稻。相关分析表明,水稻NAE与NUE、NHI呈极显著负相关,NUE与NHI间无显著相关;水稻NUE和NHI与单株产量存在极显著的正相关,NAE与单株产量无显著相关。频数分析可知,常规籼稻NAE、NUE及NHI和籼型杂交稻NUE的种质频数分布呈典型正态曲线,低、高效种质较少,中效种质众多;常规粳稻NAE、NUE和NHI种质的频数分布呈近似正态分布,略偏向低效;籼型杂交稻NAE的种质频数分布离散程度较高和高效种质较多,NHI的种质频数分布呈近似正态分布和略偏低效。籼型杂交稻的NAE、NUE和NHI差异小而分布较集中,常规粳稻最分散,常规籼稻居中。不同类型水稻的氮素营养效率的极差很大,可分为若干组,各组间差异显著。 相似文献
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干燥后稻米食味值的预测与分析 总被引：9，自引：3，他引：9
为了采用神经网络方法预测干燥后稻米食味值，依据稻米的食味值与其主要成分(水分、蛋白质、直链淀粉和脂肪酸)和干燥温度有关这一研究结论，用近红外光谱谷物成分分析仪测定了稻米的主要成分值，用专家模糊评判方法确定稻米的食味值，建立了稻米食味值与其主要成分之间的网络结构模型，误差分析结果表明：该方法可以较好预测稻米的食味值，并分析了干燥条件对稻米理化指标的影响规律，影响程度为干燥温度：-0.7；水分：0.68、脂肪酸：-0.56、直链淀粉：0.48和蛋白质含量：-0.33。 相似文献
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[目的]研究磷钾镁施肥配比对不同类型水稻胚乳成分及食味的影响,为通过施肥改善稻米食味品质提供依据.[方法]选取低直链淀粉含量的软米品种、优良食味的普通粳稻品种和高产的粳稻新品系为试验材料,通过4因素3水平正交设计,设置磷肥、钾肥和镁肥处理,并通过对糙米的逐层碾磨,分析不同层次米粉的直链淀粉含量、蛋白质含量差异,及其与食... 相似文献
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During storage, the milling, physicochemical properties, and eating quality of rice change, which is generally termed “aging.” Aged rice is preferred by processors because of better processing characteristics, and therefore there are attempts to develop accelerated aging processes. In this study, the effects of various heat treatments and their influences on the milling, physicochemical, and cooking properties of two long‐grain rice cultivars during storage were investigated with a randomized complete block design with an 8 × 5 × 2 full‐factorial treatment design. Two long‐grain rice cultivars, Wells and XP723, were treated with eight different heat treatments, including two levels of UV irradiation, two levels of autoclaving, three levels of convection oven heating, and one control, and then stored for 180 days at room temperature. The heat treatments significantly influenced all properties, including head rice yield (HRY), surface lipid content, peak gelatinization temperature, pasting properties, and cooked rice texture. All properties except HRY exhibited a significant two‐way interaction of cultivar and heat treatment. The severe autoclaving treatment resulted in rice of significantly different protein compositions when compared with the control. Storage impacted all properties except HRY and peak gelatinization temperature. Autoclaving (particularly severe autoclaving) produced samples with more distinct characteristics for most properties. Cooked rice hardness and stickiness exhibited not only significant main effects but also significant two‐ and three‐factor interactions. 相似文献
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通过稻米常规储藏和真空储藏的对比试验，研究了稻米真空保鲜储藏原理和品质劣化机理。在真空储藏和常规条件下，稻米的食味都下降，但在真空条件下，稻米中的脂肪酸、含水率和淀粉的理化性质变化幅度比常规条件下的小，因此真空储藏比常规储藏更好保持稻米的食味。研究发现稻米的含水率越高，储藏期间食味变化率越大。真空储藏能够减少黄粒米产生，抑制霉菌、害虫生长。研究得出了各种含水率稻米的合理真空储藏参数，经生产性试验验证可行。 相似文献
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Yang CZ Shu XL Zhang LL Wang XY Zhao HJ Ma CX Wu DX 《Journal of agricultural and food chemistry》2006,54(2):523-528
As the staple food of over half the world's population, hot cooked rice high in resistant starch (RS) is of particular interest, which will have greater impact in the dietary prevention of diabetes and hyperlipidemia. A mutant rice high in RS in hot cooked rice, described as RS111, was comparatively studied with the wild type and common rice. Despite obviously low RS content in the raw milled rice, the RS content in the hot cooked rice of mutant RS111 was significantly higher than that of the wild type and common rice and, correspondingly, in vitro starch hydrolysis by porcine pancreatic alpha-amylase tends to be incomplete with low hydrolysis extent for the cooked mutant rice high in RS. Obvious differences in physicochemical properties, starch granule morphology, pasting properties, thermal properties, and X-ray diffraction pattern were observed among the mutant RS111, wild type, and common indica rice. The high-RS mutant was characterized by significantly higher apparent amylose content and crude lipid content, higher percentage of oval-shaped granules and bigger oval size, reduced paste viscosity, and low onset temperature, peak temperature, final temperature, enthalpy of gelatinization, and crystallinity. 相似文献
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铝毒和磷缺乏是酸性土壤上作物生产的主要限制因子。本研究中我们探究了5个粳稻和5个籼稻品种的磷利用效率和耐铝性之间的相互关系。结果表明,粳稻品种的耐铝性显著高于籼稻品种。对于耐铝性强的水稻品种,施加磷肥后地上部生物量显著增加,而铝敏感的品种对磷肥响应较小,这可能是由于其耐铝性差而酸性土壤中的铝毒导致根系结构和功能受损,从而影响养分的吸收和利用。不同水稻品种的耐铝性和磷吸收效率呈正比而与磷利用效率呈反比,且粳稻的地上部磷浓度及磷吸收效率高于籼稻,但磷利用效率则低于籼稻。这些结果对于酸性土壤中筛选耐铝和磷高效利用的水稻品种具有重要意义。 相似文献
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江淮区域稻麦两熟制周年资源分配、利用特征 总被引：3，自引：2，他引：1
江淮区域稻麦周年两熟种植模式自然资源分配与利用特征尚不明确,限制了该区作物周年高产高效协同发展。本研究通过对江淮区域不同地区多年多点水稻-小麦种植模式高产试验数据分析,明确两熟制季节间资源分配特征、资源利用效率及其与产量的关系。结果表明：2008-2017年小麦季和周年辐射均呈降低趋势,水稻季沿淮和江淮地区呈增加趋势,沿江地区呈降低趋势;小麦季积温呈增加趋势、水稻季大部分呈降低趋势,周年沿淮地区呈增加趋势,江淮和沿江地区呈降低趋势;降雨小麦季、水稻季和周年总体呈增加趋势。江淮地区周年辐射量从北向南逐渐减少,不同种植模式间无显著差异;小麦季、水稻季辐射分配率粳稻-小麦模式分别为53.1%、51.9%,籼稻-小麦模式分别为55.0%、49.8%。江淮地区从北向南累积积温和降雨量逐渐增加,不同种植模式间无显著差异;小麦季、水稻季积温分配率粳稻-小麦模式为38.5%、67.3%,籼稻-小麦模式为40.7%、65.1%;小麦季、水稻季降雨分配率在2种模式间无显著差异,而不同地区间差异显著,沿淮地区为32.8%、70.5%,江淮地区为40.8%、64.7%,沿江地区为46.2%、57.2%。当前生产模式下,江淮区域稻麦两熟种植模式以水稻产量所占比重最高,平均为57.0%。小麦季积温生产效率沿淮地区显著高于江淮地区和沿江地区,不同种植模式间差异较小;水稻季积温生产效率不同地区不同模式间差异较小;周年积温生产效率不同地区间差异显著,且沿淮地区 > 江淮地区 > 沿江地区,不同种植模式间差异不显著。区域间作物光能生产效率差异较小,小麦季、水稻季和周年均无显著差异。不同地区降雨生产效率变异较大,小麦季、水稻季和周年均以沿淮地区大于江淮地区,显著高于沿江地区;不同种植模式间无显著差异。因此,江淮区域稻麦周年两熟资源高效利用原则应以合理配置季节间辐射为主,兼顾降雨和积温。不同地区应结合气候资源配置特点,通过合理的播栽期、周年生育期适宜的品种搭配等栽培措施将部分光热资源调配给水稻,实现产量和资源利用效率双提升。 相似文献
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A convenient method which possessed simplicity and high sensitivity was designed to investigate the changes in free fatty acid (FFA) of rice during storage using a thin‐layer chromatography and flame‐ionization detection (TLC/FID) system. In this method, two different solvent systems for TLC were used according to the purpose of experiments. Solvent system A (hexane and diethyl ether and acetic acid 80:20:1) was suitable to obtain a chromatogram showing the overall state of rice lipid degradation. Using solvent system A, the degradation of triglyceride or the increase in FFA during storage was clearly visualized as changes in the chromatogram. Solvent system B (hexane and acetic acid 100:1) was used to improve the low reproducibility of the TLC/FID method. When methyl stearate was used as an internal standard with solvent system B, high reproducibility of the FFA value was obtained, and very small changes were detectable in stored white milled rice. This method has small sample size and simple operation and is more sensitive than the standard titration method. Therefore, this seems to be an especially convenient method for small‐scale storage tests or for experiments using many samples. 相似文献