穗发芽深度对早稻米品质和RVA谱特征值的影响研究  

Effect of Different Germinating Conditions on Rice Qualities and RVA Profile Character in Early Indica Rice

作　　者：黄艳玲[1] 申广勒[1] 石扬娟[1] 王维刚[1] 张志转[1] 石英尧[1] 陈多璞[1] 

机构地区：[1]安徽农业大学农学院,合肥230036

出　　处：《中国农学通报》2008年第7期119-122,共4页Chinese Agricultural Science Bulletin

基　　金：安徽省"十一五"科技攻关项目"水稻新品种(组合)选育及技术创新"(06003010B)

摘　　要：以3个早稻品种(组合)为材料,采用发芽箱人工诱导模拟穗发芽的方法,研究了不同穗发芽深度对水稻稻米品质和RVA谱特征值的影响。结果表明:穗发芽严重影响稻米品质,发芽引起糙米率、精米率和整精米率下降,垩白粒率增多和垩白大小增大,碱消值降低,糊化温度升高,胶稠度减小,粗蛋白含量降低,其中整精米率下降幅度最大,最大降幅达50%以上,其次是垩白大小。因此发芽严重影响了稻米的加工品质、外观品质和蒸煮品质,营养品质;发芽还使RVA谱的特征值最高黏度和崩解值度减小,降低稻米的食味品质。The effect of different germinating conditions on rice qualities and RVA profile character of rice were studied with artificially induced conditions for the germination of rice grain which three vareities of rice were used. The result are as follow： sprouting seriously impact on the quality of rice, resulting in the rate of decline in brown rice, milled rice and the head milled rice, and chalky grain size of the rate and chalkiness increase, and Gel consistence decrease and Alkali spreading value decrease, and crude protein content decrease, especially, the rate of the head milled rice droped by the largest and the biggest drop more than 50%, so it＇s seriously affected milling quality, appearance quality, cooking and nutritional quality of rice; Germination also made RVA profile character of peak viscosity（PKV） and breakdown value（BDV） decrease, reducing the eating quality of rice.

关 键 词：穗发芽深度 稻米品质 RVA谱特征值 影响 

分 类 号：S511[农业科学—作物学]