不同基因型稻米混配及蒸煮对抗性淀粉含量的影响  

Effects of resistant starch content on mixture and cooking among different genotypes rice

作　　者：杨树明[1,2] 杨涛[1] 王进进[3] 曾亚文[1,2] 杜娟[1] 普晓英[1] 谢勇武[1] 

机构地区：[1]云南省农业科学院生物技术与种质资源研究所,云南昆明650205 [2]云南省农业生物技术重点实验室,云南昆明650223 [3]云南中医学院临床医学院,云南昆明650011

出　　处：《湖南农业大学学报（自然科学版）》2010年第6期605-608,共4页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：国家自然科学基金项目(31060186);云南省自然科学基金项目(2010CD006);云南省重点新产品开发计划项目(2010BB001)

摘　　要：采用L4(23)正交试验法,以抗性淀粉含量高品系功米3号的精米为主要材料,研究其与不同基因型籼稻、粳稻和糯稻混配及蒸煮对抗性淀粉含量的影响.结果表明,(1)不同基因型稻米的抗性淀粉含量差异较大,其抗性淀粉含量受加工方式和蒸煮条件的影响,糙米高于精米,熟米饭高于生米;(2)稻米混配比例、蒸煮米水比和蒸煮次数显著影响混配米抗性淀粉含量,其影响主次因稻米基因型和加工类型而异,且其获得高抗性淀粉含量的参数优化条件不同,功米3号与精米混配,抗性淀粉含量优于糙米,混配籼稻、粳稻优于糯稻.Through orthogonal experiment designs L4（23）,the content changes of resistant starch on mixture and cooking among three different kinds of genotypes rice,indica rice,japonica rice and glutinous rice were studied with cultivar Gongmi3 in high resistant starch content as the material.It provids a theoretical and practical basis for producting main food of diabetes.The results showed：1） The contents of resistant starch of different genotypes rice were significantly different,which was effected by processing and cooking condition.It was higher than polished ricein brown rice and the contents of resistant starch of cooked rice were higher than those of raw rice.2） The effects of resistant starch content of the all factors were also obvious among the mixture ratio of different genotypes rice as well as the ratio of water between the rice of cook and the cook times.The influence of resistant starch was significantly varied from genotypes to process.There existed highly significant differences in producing the resistant starch with cooking optimum parameters.The contents of resistant starch in polished rice were higher than that in brown rice while the contents of resistant starch of indica and japonica rice were higher than that in glutinous rice.

关 键 词：水稻 功米3号 抗性淀粉 混配 蒸煮条件 

分 类 号：S511.01[农业科学—作物学]