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1.
云南高原粳稻与韩国粳稻品质特性比较分析   总被引：1，自引：0，他引：1  
对10个韩国粳稻品种和10个云南粳稻品种进行了品质特性比较及相关性分析。云南粳稻和韩国粳稻在外观及碾磨品质指标中的粒宽、长宽比方面存在显著差异,云南粳稻比韩国粳稻籽粒细长;透明度、垩白粒率、糙米率、精米率、整精米率差异不显著。云南粳稻的直链淀粉含量和蛋白质含量显著或极显著高于韩国粳稻,而味度值则相反,碱消值差异不显著。 韩国粳稻的最高黏度值、崩解值极显著高于云南粳稻,消减值极显著低于云南粳稻。 相关分析表明,直链淀粉含量和蛋白质含量与消减值呈极显著正相关,与最高黏度值、最低黏度值、崩解值及最终黏度值呈显著或极显著负相关,味度值与淀粉RVA谱特征值则表现出相反的相关性,即与消减值呈负相关,而与最高黏度值、最低黏度值、崩解值呈正相关。针对试验结果,对改良云南粳稻品质的途径进行了探讨。  相似文献   

2.
The response of grain quality traits to cold-water irrigation and its correlation with cold tolerance were studied in 11 japonica rice varieties from Yunnan Province, China. The results indicated that the response of grain quality traits to the cold-water stress varied with rice varieties and grain quality traits. Under the cold-water stress, grain width, chalky rice rate, whiteness, 1000-grain weight, brown rice rate, taste meter value, peak viscosity, trough viscosity, breakdown viscosity and final viscosity significantly decreased, whereas grain length-width ratio, head rice rate, alkali digestion value, protein content and setback viscosity markedly increased. However, the other traits such as grain length, amylose content, milled rice rate, peak viscosity time and pasting temperature were not significantly affected by the cold-water stress. Significant correlations were discovered between phenotypic acceptability and cold response indices of taste meter value, protein content, peak viscosity and breakdown viscosity. Therefore, it would be very important to improve the cold tolerance of Yunnan rice varieties in order to stabilize and improve their eating quality.  相似文献   

3.
‘Khao Dawk Mali 105’ (KDML105), a Thai aromatic rice cultivar, has been accepted in markets as a prime jasmine rice with premium prices. It has been extensively used as a parental line to develop new cultivars for rainfed lowland areas in Thailand because of its favorable quality and fragrance. However, this cultivar is highly susceptible to brown planthopper (BPH), a phloem sap-feeding insect pest of rice. The main objective of this study was to combine KDML105 essential grain quality traits with BPH resistance from the donor cultivar, ‘Rathu Heenati’. The linkage drag between Bph3 and Wxa alleles was successfully broken by phenotypic and marker-assisted selections. All introgression lines (ILs) developed in this study showed a broad spectrum resistance against BPH populations in Thailand and had KDML105 grain quality standards. Finally this study was revealed that the ILs can be directly developed into BPH resistant varieties or can be used as genetic resources of BPH resistance to improve rice varieties with the Wxb allele in rice breeding programs.  相似文献   

4.
为给新疆春小麦籽粒性状和磨粉品质的遗传改良提供理论依据,对386份新疆春小麦材料(55个地方品种、207个自育材料和124个引进材料)的籽粒性状与磨粉品质及其关系进行了研究。结果表明,不同来源春小麦材料的籽粒性状和磨粉品质各有优劣。386份供试材料的千粒重为37.48 g,容重为737.76 g·L~(-1),籽粒硬度为54.71,粒径为2.88 mm,籽粒蛋白含量为15.95%,出粉率为53.06%,灰分为0.54%,L~*值为96.86,a~*值为-1.16,b~*值为9.83。整体而言,籽粒蛋白质含量、L~*值较高;籽粒硬度较低,a~*值和b~*值较高,三者的变异系数较大,分别为22.26%、25.86%和15.67%,具有较好的改良潜力。籽粒性状与磨粉品质关系密切,其中千粒重、粒径与灰分含量呈极显著负相关,籽粒硬度、籽粒蛋白含量与灰分含量呈显著正相关,千粒重、粒径与L~*值呈显著负相关,与a~*值呈显著正相关,籽粒硬度与a~*值呈显著负相关,容重、粒径与b~*值呈显著或极显著正相关。昌春3号、伊春4号、中作8131、新春26号、新春33号等可用于新疆春小麦籽粒性状和磨粉品质改良的优选品种(系)。  相似文献   

5.
Fatty Acid Composition of Three Rice Varieties Following Storage   总被引：5，自引：0，他引：5  
The petroleum ether extractable lipids (PEE-L) and aqueous propan-1-ol extractable lipids (PWE-L) of three varieties of rice were determined gravimetrically and characterised by fatty acid profiles. The content of PEE-L (22·5–28·2 mg g−1) was higher than that of PWE-L (7·4–11·5 mg g−1) in brown rice with the situation reversed in milled rice (3·0–4·5 mg g−1vs. 7·2–8·7 mg g−1). The ratio of unsaturated fatty acid to saturated fatty acid was about two times higher in PEE-L than that in PWE-L for both brown and milled rice reflecting the selective complexation of saturated fatty acids. Rice storage at 37 °C resulted in some minor but statistically significant changes in the fatty acid profile. In the case of brown rice, the only notable changes were a reduction in the amounts of oleic and linoleic acids in the aqueous propan-1-ol extractable fatty acid fraction (PWE-FA) following storage at the higher temperature. Milled rice of all three varieties showed a decrease in linoleic acid content of PEE-L following storage at 37 °C for 4 and 7 months compared to storage at 4 °C. There was no change in fatty acid contents of PWE-L of milled rice when stored at 4 and 37 °C for 4 and 7 months. This implies that the PWE-L (or bound lipids) were more stable than PEE-L (or free lipids) during storage.  相似文献   

6.
为了探讨新疆冬小麦品种Pins基因等位变异对小麦磨粉品质和新疆拉面加工品质的影响,对109份新疆冬小麦品种的籽粒硬度及其Pins基因等位变异、磨粉品质和新疆拉面加工品质进行测定,初步分析了新疆冬小麦品种资源籽粒硬度Pins基因的分布规律以及不同 Pins基因等位变异对籽粒硬度、磨粉品质和新疆拉面加工品质的影响。结果表明,新疆冬小麦品种属硬质麦类型,Pins基因型以 Pina-D1a、 Pinb-D1b和 Pina-D1a/ Pinb-D1b为主, Pins突变类型及Pins突变基因型组合类型小麦的籽粒硬度均显著高于野生型, Pinb-D1a基因型小麦的籽粒硬度最低,L*值和a*值最高,b*值最低; Pinb-D1ab基因型小麦的吸水率最高。不同Pins基因型组合中,野生型小麦的籽粒硬度、b*值和吸水率最低; Pina-D1a/ Pinb-D1aa的出粉率最高, Pina-D1a/ Pinb-D1ab的灰分含量最低,吸水率最高。Pins基因及其基因型组合对新疆拉面加工品质无直接影响,主要通过对灰分、面粉色泽和吸水率等磨粉品质的作用对新疆拉面产生间接影响。优质新疆拉面品种中,Pinb基因突变对新疆拉面加工品质的影响大于Pina基因突变,育种中应优先选择Pinb 基因突变型材料,其中 Pina-D1a/ Pinb-D1b可以作为重点选择的基因型组合。  相似文献   

7.
冷水胁迫对云南粳稻品质性状的影响   总被引：7，自引：2，他引：7  
 以11个云南粳稻品种为试验材料,研究冷水胁迫对稻米品质性状的影响以及水稻耐冷性与品质性状冷水反应的相关关系。结果表明,品质性状的冷水反应不仅与品种有关,也与具体的品质性状有关。冷水胁迫使粒宽、千粒重、垩白粒率、精米白度、糙米率、味度值、最高黏度、最低黏度、崩解值、最终黏度显著或极显著降低,使长宽比、整精米率、碱消值、蛋白质含量和消减值极显著增加,而粒长、精米率、直链淀粉含量、到达最高黏度时间（峰值时间）和起浆温度不因冷水胁迫发生明显变化。相关分析表明,成熟期综合耐冷性与稻米的味度值、蛋白质含量、最高黏度和崩解值的冷水反应指数具有显著或极显著相关性。因此,提高育成品种的耐冷性对稳定和改善稻米食味品质具有重要作用。  相似文献   

8.
为明确安徽大田生产环境下软质小麦籽粒和终端产品品质表现,评价优质软麦品种的加工适用性,本研究选取该区当前推广种植的24个软质小麦品种,对其籽粒和面粉的主要品质性状及其制品南方馒头和曲奇饼干的品质进行差异性、相关性分析,并以美国软白麦近五年的主要品质性状平均值为理想指标进行灰色关联度比较。结果表明,供试材料的硬度、面粉色泽b*、湿面筋含量、面团形成时间、稳定时间等籽粒品质性状变异系数较大,而容重、面粉L*值和吸水率变异系数较小。南方馒头品质性状中,白度差异最小,比容差异最大;曲奇饼干品质性状中,感官评分变异系数较大,饼干直径均值和变异系数都较小。蛋白质含量、湿面筋含量、稳定时间均符合弱筋标准(GB/T 17320-2013)的样品数为0。相关分析表明,容重、降落值、面粉L*、b*、白度与大部分性状间相关性不显著;籽粒硬度与水SRC和乳酸SRC均呈显著正相关,与湿面筋含量和面粉a*值均呈显著负相关。蛋白质含量与面粉a*值等7个指标均呈显著正相关,与面粉b  相似文献   

9.
《Field Crops Research》2004,87(1):13-21
The potential of near-infrared reflectance spectroscopy (NIRS) for simultaneous analysis of grain weight (mg), brown rice weight (mg) and milled rice amylose content (AC, %) in single rice grains was studied. Calibration equations were developed using 474 single grain samples, scanned as both rice grain and brown rice. An independent set containing 90 F2 generation grains was used to validate the equations. In general, equations developed using the first derivative resulted in superior calibration and validation statistics compared with the second derivative and those developed using brown rice were superior to those developed from the rice grain. Fitting equations were developed and monitored with an external validation set. The standard error of prediction (corrected for bias) SEP(C) for AC, brown rice weight and rice grain weight for equations developed using brown rice were 2.82, 1.09 and 1.30, with corresponding coefficient of determinations (r2) of 0.85, 0.71 and 0.67, and SEP(C)/S.D. of 0.39, 0.57 and 0.59, respectively. It was demonstrated that NIRS provides a convenient way to screen single intact grains. This will be advantageous in early generation selection in rice breeding programs.  相似文献   

10.
To study the genetic relationship between grain yield and the nutrient contents in rice, 209 recombinant inbred lines derived from a cross between indica rice Xieqingzao B and Milyang 46 were used to determine quantitative trait loci (QTLs) affecting the yields and contents of the two major nutritional components in brown rice. Seven traits were analyzed, including brown rice recovery (BRR), protein content (PC), fat content (FC), grain yield (GYD), brown rice yield (BRYD), protein yield (PYD) and fat yield (FYD). The nutrient contents were significantly negatively correlated with BRR, GYD and BRYD, and the variations on nutrient yield were mainly ascribed to GYD. A total of 22 QTLs distributed on 10 regions of eight chromosomes were detected. Two QTL clusters were found on the short arm of chromosome 6 and the long arm of chromosome 10, respectively. The former was responsible for all the seven traits, and the latter for all the traits except BRR and FC. In both regions, the maternal alleles decreased nutrient contents, but they increased the yields of grain, brown rice, protein and fat. Implication of these results for the breeding of rice varieties with enhancing nutritional capacity is discussed.  相似文献   

11.
Parboiling was used as a technique for folic acid fortification in brown rice. A range of parboiling conditions (i.e. 70 °C soaking for 1, 2 and 3 h with 0.15, 0.3, 0.6 and 1.2 g folic acid/300 g brown rice and milled for 0, 60 and 120 s) were studied to investigate the uptake of folic acid in the fortified rice. Approximately 20–300 μg folic acid/g was found in the fortified rice and an average of 90% of folic acid was retained in the washed and cooked fortified rice. The quality of the fortified rice was evaluated based on head rice yield (HRY), kernel dimensions and color. No significant change in HRY and grain dimensions were observed between raw and fortified rice, suggesting the economic value of rice will not be compromised with the fortification process and rice uniformity may likely be achieved after mixing with the untreated rice. Despite the inherent yellow color of folic acid, in comparison with parboiled rice, a significant difference in yellowness was exhibited only in rice fortified at 1.2 g folic acid/300 g brown, but not among those fortified at lower fortificant concentrations. The difference in lightness (ΔL∗) (between fortified rice and parboiled rice) was reduced as soaking duration increased.  相似文献   

12.
Growth of red flour beetleTribolium castaneum (Herbst) larvae with brown or milled rice as the carbohydrate source was faster on diets containing milled rice than on those with brown rice. Larval growth was negatively correlated with amylose content of both brown and milled rice. Among high-amylose (>25%) milled rices, heavier larvae were obtained with rices of low gelatinization temperature (alkali-spreading values 6–7) than with those with higher gelatinization temperature (alkali-spreading values < 6). The differences in larval growth reflected relative digestibility of raw rice starch granules.  相似文献   

13.
不同类型稻米的蛋白营养价值   总被引：16，自引：0，他引：16  
 选用147个不同稻类、不同粒型及色泽的稻米，分析其粗蛋白含量、蛋白质的氨基酸含量和蛋白质生物价的化学计算值。结果表明：稻米的粗蛋白含量越高，蛋白质的品质越差；籼稻的粗蛋白含量的变幅大，但蛋白质中各氨基酸含量的变化小。粳稻、糯稻则相反；紫黑米蛋白的营养价值最高；大胚米的粗蛋白含量最高，它的蛋白质品质略次于总体水平；香米在蛋白质方面与普通大米无多大差异．  相似文献   

14.
小麦面粉和鲜面片色泽及 Psy-A1 与 Ppo-A1 等位变异检测   总被引：1，自引：0，他引：1  
为研究小麦面粉和鲜面片色泽及其与两个色泽相关基因等位变异之间的关系,以我国主要麦区17个大面积推广品种及1个优异品系为材料,进行面粉和鲜面片色泽分析和 Psy-A1 、 Ppo-A1 基因等位变异检测。结果表明,扬麦18、泛麦5号、扬麦9号、平安7号、扬麦20面粉和鲜面片色泽均比较好,亮度高,黄度低,携有优异等位变异;川麦42是优异的低黄度种质资源,但亮度需提升。面粉和鲜面片的L~*值间、a~*值间、b~*值间均呈极显著正相关,L~*值与a~*、b~*值均呈极显著负相关,a~*值和b~*值无显著相关性。 Psy-A1主要引起鲜面片a~*值和b~*值显著变化;对a~*值的效应表现为 Psy-A1b Psy-A1a ;对b~*值的效应表现为 Psy-A1b Psy-A1a ; Ppo-A1 对面粉及鲜面片的b~*值、鲜面片放置2 h和4 h的L~*值有显著影响;对b~*值的效应表现为 Ppo-A1b Ppo-A1a ;对L~*值的效应表现为 Ppo-A1b Ppo-A1a 。4个等位变异组合仅对鲜面片黄度b~*值有极显著影响, Ppo-A1a/ Psy-A1a 基因型最高,其他三种基因型差异不显著。因此,改良小麦面粉和面制品色泽应注意淘汰 Ppo-A1a / Psy-A1a 基因型,高世代需加强面制品色泽的筛选鉴定。  相似文献   

15.
Abstract

Somaclonal variation in heading date, protein content in brown rice and regeneration ability was examined in regenerants derived from anther culture of rice (Oryza sativa L.). Regenerants were highly homozygous, and the variances in culm length and 1000 grain weight among panicle-row lines of A2 (the second generation after chromosome duplication of the progeny derived from anther culture) were smaller than those in their parents. Some A2 regenerants headed earlier than their F2 population. In some regenerants derived from anther culture of cv. Asahi, protein content in brown rice was lower, and the heading date was earlier than those in cv. Asahi. By successive anther culture (using regenerant successively) of cv. Shirayukihime (developed by anther culture), regenerants with higher regeneration ability than that of Shirayukihime were obtained. Therefore, anther culture was proven to be quite useful as a mutation breeding method.  相似文献   

16.
Because CO2 is needed for plant photosynthesis, the increase in atmospheric CO2 concentration ([CO2]) has the potential to enhance the growth and yield of rice (Oryza sativa L.), but little is known regarding the impact of elevated [CO2] on grain quality of rice, especially under different N availability. In order to investigate the interactive effects of [CO2] and N supply on rice quality, we conducted a free-air CO2 enrichment (FACE) experiment at Wuxi, Jiangsu, China, in 2001–2003. A long-duration rice japonica with large panicle (cv. Wuxiangging 14) was grown at ambient or elevated (ca. 200 μmol mol−1 above ambient) [CO2] under three levels of N: low (LN, 15 g N m2), medium (MN, 25 g N m2) and high N (HN, 35 g N m2 (2002, 2003)). The MN level was similar to that recommended to local farmers. FACE significant increased rough (+12.8%), brown (+13.2%) and milled rice yield (+10.7%), while markedly reducing head rice yield (−13.3%); FACE caused serious deterioration of processing suitability (milled rice percentage −2.0%; head rice percentage −23.5%) and appearance quality (chalky grain percentage +16.9%; chalkiness degree +28.3%) drastically; the nutritive value of grains was also negatively influenced by FACE due to a reduction in protein (−6.0%) and Cu content (−20.0%) in milled rice. By contrast, FACE resulted in better eating/cooking quality (amylose content −3.8%; peak viscosity +4.5%, breakdown +2.9%, setback −27.5%). These changes in grain quality revealed that hardness of grain decreased with elevated [CO2] while cohesiveness and resilience increased when cooked. Overall, N supply had significant influence on rice yield with maximum value occurring at MN, whereas grain quality was less responsive to the N supply, showing trends of better appearance and eating/cooking quality for LN or MN-crops as compared with HN-crops. For most cases, no [CO2] × N interaction was detected for yield and quality parameters. These data suggested that the current recommended rates of N fertilization for rice production should not be modified under projected future [CO2] levels, at least for the similar conditions of this experiment.  相似文献   

17.
Brown rice of IR36 and IR42 check samples from the 1982 dry and wet season yield trials showed good correlation of milled-rice protein and brown-rice protein (r=0.97**,n=40) with 10% bran-polish removal by an emery abrasive mill. Among selected grain samples of both varieties, 80 to 86% of brown-rice protein was retained in the milled rice with both friction and abrasive mills. Stereological morphometry of 1-µm-thick sections showed that endosperm storage protein decreases in amount with increasing distance from the aleurone layer. A similar protein gradient was found in both average-protein and high-protein samples. Milling removed all of the pericarp, seed coat and nucellus, and virtually all of the aleurone layer and embryo, but removed very little of the nonaleurone endosperm, except from the lateral ridges.  相似文献   

18.
针对留胚米产业化生产时出现的留胚率低、碎米率高、食味差等问题,以2011年收获的黑龙江省、吉林省、辽宁省的60个粳稻品种为试验材料,采用SATAKE-TM05试验级碾米机进行留胚米加工试验,筛选留胚率较高的品种,并对留胚率高的品种测定留胚米饭的感官评分和食味综合评分,选出留胚率高且感官评分高的品种;对样品的碾磨品质如糙米率、碾白率及外观品质如糙米白度、精米白度、碎米率、不完善粒率等进行分析检验。结果表明,60个样品中留胚率较高且感官评分较高的品种有6个,即龙稻10号、牡丹江27、牡丹江28、牡丹江30、吉粳95和松粳9;留胚率与碾白率和精米白度相关性较好,与碾白率呈极显著正相关,与精米白度呈极显著负相关,与糙米率呈显著负相关,与不完善粒率呈显著正相关。  相似文献   

19.
为明确小麦面粉及鲜面片色泽的影响因素,选取10个江苏沿淮及淮南地区大面积推广小麦品种进行2年3点种植,比较不同品种、不同地点和不同年份面粉及鲜面片色泽差异并分析其影响因素,探讨面粉及鲜面片色泽与品质性状间的相关性。结果表明,扬麦11、扬辐麦4号和宁麦14的面粉及鲜面片色泽较好,亮度高、黄度低。基因型是决定面粉白度、亮度(L~*值)和黄度(b~*值)的主要因素;环境因素亦影响面粉及鲜面片色泽。扬麦16、宁麦14和郑麦9023在不同年度及不同地点的色泽表现稳定。面粉与鲜面片放置24h内的色泽间呈显著正相关;面粉白度与籽粒硬度和出粉率呈极显著负相关;面粉及鲜面片L~*值与蛋白质含量、湿面筋含量、揉混仪参数和粉质仪参数呈显著或极显著负相关,与糊化特性参数呈显著或极显著正相关。综上所述,面粉色泽主要由基因型决定,鲜面片色泽与面粉色泽显著相关,二者与籽粒品质具有显著相关性。在小麦育种中,可通过面粉色泽指标筛选高白度及品质的品种。  相似文献   

20.
Retrogradation of gelatinised starch is the main phenomenon that influences the texture of cooked rice. The rate of retrogradation is affected by several factors including amylose and amylopectin ratio, protein and fibre. The objective of this study was to analyse the pasting properties and the retrogradation behaviour of six traditional and five aromatic Italian rice varieties. The pasted gels, after cooling, were evaluated by dynamic rheological measurements for up to 7 days of storage at 4 °C. The samples were also analysed by a NIR spectrometer. The pasting properties and the retrogradation behaviour of milled rice flours strongly depended on the rice varieties. During gel ageing, a noticeable increase of G′ and G″ was observed only for the milled rice varieties Asia, Gange, Fragrance and Vialone Nano, characterised by a high amylose content. No further hardening was found either for the other milled varieties or for all the brown samples. The methods used in this work (dynamic oscillatory rheometry and FT-NIR spectroscopy) turned out to be very useful in the definition of rice starch gels ageing.  相似文献   

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