不同生态条件下籼稻米饭质地和淀粉RVA谱的特性  

Cooked Rice Texture and Starch RVA Properties for Indica Rice under Different Ecological Conditions

作　　者：谢黎虹[1] 杨仕华[1] 陈能[1] 段彬伍[1] 朱智伟[1] 廖西元[1] 

机构地区：[1]农业部稻米及制品质量监督检验测试中心/中国水稻研究所,浙江杭州310006

出　　处：《作物学报》2006年第10期1479-1484,共6页Acta Agronomica Sinica

摘　　要：研究了6个籼稻品种在大范围不同的生态环境条件下,米饭质地和淀粉RVA特征谱的变化。结果表明,供试样品的米饭质地指标硬度和黏度存在极显著环境主效应,环境与品种互作效应在硬度、黏附性和黏度3个性状中均极显著。6项RVA特征值(峰值黏度、热浆黏度、最终黏度、崩解值、消减值和回复值)均存在极显著环境主效应;环境与品种互作效应在上述性状中均极显著;且生态条件对RVA谱的影响因品种不同而异。6个试验点中,米饭质地指标黏附性的变异系数最小;RVA的热浆黏度、最终黏度、峰值黏度、崩解值和回复值以及米饭质地的硬度、黏度值的变异系数较小;RVA的消减值的变异系数最大。It is well known that environments had significant effects on the yield and quality of rice. Environment factors, such as cropping season （ primarily temperature at filling stage）, and management and cultural practices （ plant density, time of nitrogen fertilization and water management） may change the rice quality traits （chalkiness, gel consistence, apparent amylose content and protein content etc. ） and RVA viscosity. However, little information has been known about the effect of cropping location with different ecological conditions on the cooked rice texture and starch RVA property, and now the starch RVA viscosity and cooked rice texture are need to evaluate the eating quality of cooked rice. RVA breakdown viscosity was negatively correlated to the hardness of cooked rice. Stickiness was one of the main factors to determine the eating quality of cooked rice. In this paper, six indica rice cultivars with different levels of apparent amylose content （AAC） were selected to study their variation in the cooked rice texture and starch RVA properties among six cropping locations widely distributed in China （Gaozhou, Guangdong; Zunyi, Guizhou ; Jiujiang, Jiangxi ; Enshi, Hubei; Yangzhou, Jiangsu; Hanzhong, Shaanxi）. The results indicated that all six indica rice cultivars exhibited highly significant difference in stickiness and hardness as determined by Instron 4301 Analyzer among 6 experimental locations. In Gaozhou, the 3 cultivars （Zheyou 1500, Qingliu＇ ai 1, and Liangyoupeijiu） exhibited the highest adhesiveness and stickiness values, while Zhongjian 2 had the lowest hardness, adhesiveness and stickiness values across all the locations. The significant difference was also detected for the parameters of RVA properties （hot, final, peak, breakdown, consistence and setback viscosity values）, although the extent of difference was cultivar-dependent. The cultivars with middle, high AAC had similar RVA viscosity curves in Yangzhou, Zunyi and Hanzhong, and exhibited higher peak and break

关 键 词：生态条件 RVA谱 米饭质地 淀粉 籼稻 

分 类 号：S511.21[农业科学—作物学]