稻米脂肪与米粉RVA谱特征的关系分析  

Relationship between Lipid and Flour Viscosity Characteristics in Rice (Oryza sativa L.)

作　　者：吴洪恺[1] 刘世家[1] 张文伟[1] 刘玲珑[1] 赵志刚[1] 

机构地区：[1]南京农业大学作物遗传和种质创新国家重点实验室,江苏南京210095

出　　处：《江苏农业学报》2009年第3期464-468,共5页Jiangsu Journal of Agricultural Sciences

基　　金：国家自然科学基金项目(30771325);国家"863"项目(2007AA10Z116);中国博士后基金项目(20070410340);江苏省博士后基金项目(0602022)

摘　　要：应用水稻新品系W1721和大面积应用的杂交粳稻恢复系轮回422构建了重组自交系群体,分析了稻米脂肪与米粉RVA谱特征间的关系。结果表明,脱脂米粉的峰值黏度和热浆黏度都显著高于未脱脂米粉,冷胶黏度也表现同样的趋势,说明脱脂后米粉的黏度显著上升;峰值黏度、热浆黏度、冷胶黏度与脂肪含量都分别存在着极显著的负线性关系,其线性变异的成分分别占10.05%、16.19%、27.53%,说明脂肪含量升高,米粉黏度下降。本研究从正反两方面取得了一致的结果,提示脂肪对食味品质的影响主要是通过脂肪的润滑作用降低黏度来实现的。A RIL population derived from a cross between two japonica rice, W1721 and Lunhui 422, was developed. The RIL population exhibited a plenty of variation in traits studied, which was an ideal material for investigating relationship between lipid and flour viscosity properties. The results showed that removal of lipids from rice flour led to a significant increase in peak viscosity （PV） and hot viscosity （HV）, and an insignificant increase in final viscosity （FV）. Furthermore, the relationship between RVA profile eigenvalue and lipid content was analyzed by a linear regression method, and the results showed that the PV, HV and FV had a negative correlation with lipid content explaining 10.05%, 16. 19% and 27.53% of the phenotypic variance, respectively. Results above indicated the lipids affected rice eating and cooking quality mainly through its lubricant effect which led to a decrease in viscosity.

关 键 词：稻米 品质 脂肪 RVA谱 

分 类 号：S511.01[农业科学—作物学]