| 不同直链淀粉含量籼稻食味品质与其他品质性状的关系 |
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| 引用本文： | 王志东,周少川,王重荣,陈宜波,李宏,黄道强,周德贵,龚蓉,赵雷,吴玉坤,潘阳阳,杨义强.不同直链淀粉含量籼稻食味品质与其他品质性状的关系[J].中国稻米,2021,27(1):38-44. |
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| 作者姓名： | 王志东 周少川 王重荣 陈宜波 李宏 黄道强 周德贵 龚蓉 赵雷 吴玉坤 潘阳阳 杨义强 |
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| 作者单位： | 广东省农业科学院水稻研究所/广东省水稻育种新技术重点实验室,广州 510640 |
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| 基金项目： | 广东省农业科学院科技创新战略专项（高水平农科院建设）-院长基金（201826）：优质籼稻食味品质与理化性状的相关性研究及应用;广东省应用型科技专项（2015B020231001）;广东省科技计划项目（2017A070702006;2017B020201003） |
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| 摘 要： | 以12个中等直链淀粉含量的软米和8个高直链淀粉含量的硬米为研究材料,分析了两类稻米食味品质与其他品质性状的关系。结果表明,直链淀粉含量低的软米食味优于直链淀粉含量高的硬米;硬米食味值与整精米率呈显著负相关,与粒长和粒型呈显著正相关,软米食味与外观品质和加工品质的相关性不显著;硬米和软米食味值与胶稠度分别呈极显著和显著正相关,与蛋白质含量呈显著和极显著负相关;硬米食味值与RVA谱相关性不显著,软米食味值与崩解值和最高黏度呈极显著正相关,与消减值呈极显著负相关。在今后的稻米食味品质评价工作中,应根据不同直链淀粉含量进行分类,再有针对性地选择相应食味品质指标进行测定,以便能更加准确地评价不同类型稻米的食味品质。
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| 关 键 词： | 籼稻 品质性状 食味品质 相关性 直链淀粉含量 |
| 收稿时间： | 2020-10-27 |
Relationship Between Eating Quality and Other Quality Traits of Indica Rice with Different Amylose Content |
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| Zhidong WANG,Shaochuan ZHOU,Chongrong WANG,Yibo CHEN,Hong LI,Daoqiang HUANG,Degui ZHOU,Rong GONG,Lei ZHAO,Yukun WU,Yangyang PAN,Yiqiang YANG.Relationship Between Eating Quality and Other Quality Traits of Indica Rice with Different Amylose Content[J].China Rice,2021,27(1):38-44. |
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| Authors: | Zhidong WANG Shaochuan ZHOU Chongrong WANG Yibo CHEN Hong LI Daoqiang HUANG Degui ZHOU Rong GONG Lei ZHAO Yukun WU Yangyang PAN Yiqiang YANG |
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| Institution: | Rice Research Institute, Guangdong Academy of Agricultural Sciences / Guangdong Provincial Key Laboratory of New Technology in Rice Breeding, Guangzhou 510640, China |
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| Abstract: | Twelve soft rice with medium amylose content and eight hard rice with high amylose content were used to study the relationship between eating quality and other quality traits. The results showed that the taste of soft rice with low amylose content was better than that of hard rice with high amylose content; the taste value of hard rice was significantly negative correlated with the head rice rate and positive correlated with grain length and grain type, while the taste value of soft rice was not significantly correlated with appearance quality and processing quality; the taste value of hard rice and soft rice was significantly positive correlated with gel consistency, and significantly negative correlated with protein content. There was no significant correlation between the taste value of hard rice and RVA spectrum, but there was a significant positive correlation between the taste value of soft rice and the disintegration value and the highest viscosity value, and a significant negative correlation between the taste value of soft rice and the reduction value. In order to evaluate the eating quality of different types of rice more accurately, we should classify the rice according to different amylose content, and then select the corresponding eating quality index to measure. |
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| Keywords: | indica rice quality characters eating quality relevance amylose content |
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