稻米淀粉组成及分子结构与食味品质的关系  

Correlation between components and molecule structure of rice starch and eating quality

作　　者：金丽晨[1,2] 耿志明[2] 李金州[1,3] 王澎[2] 陈菲[1,2] 刘蔼民[2] 

机构地区：[1]南京农业大学农学院,江苏南京210095 [2]江苏省农业科学院农业生物技术研究所,江苏南京210014 [3]江苏省农业科学院粮食作物研究所,江苏南京210014

出　　处：《江苏农业学报》2011年第1期13-18,共6页Jiangsu Journal of Agricultural Sciences

基　　金：江苏省农业科技自主创新基金项目(0610803-8)

摘　　要：以20个感官食味品质差异较大的粳稻和籼稻品种作为试验材料,分析了其淀粉组成、分子结构及RVA谱特征与感官食味品质的关系。结果表明:表观直链淀粉含量与食味品质呈极显著负相关;用色谱法分离稻米淀粉的3种组分(直链淀粉、支链淀粉和中间成分)并测定链长分布,稻米淀粉3种组分的长链含量(FrI+FrII)均与食味品质呈极显著负相关;同时,RVA特征参数与食味品质及淀粉各组分的链长结构均有较强的相关性,冷胶黏度、消减值和回复值小,崩解值大的稻米品种往往具有较少的长链含量,食味品质较好。Twenty varieties of rice with different eating quality were chosen as materials.The relationships between eating quality and starch components,molecule structure,and rapid visco-analyzer（RVA） profile were analyzed.A negative correlation was shown between the apparent amylose content and eating quality.The rice starch was fractionated into three components,amylase,amylopectin,and intermediate fraction,and was analyzed by gel-permeation chromatography.The long chains of three components of rice starch（FrI＋FrII） negatively correlated with eating quality.A strong correlation existed between the RVA parameters and eating quality.The rice with low cool paste viscosity,setback and consistence,and high breakdown held better eating quality and less long chain starch.

关 键 词：食味品质 直链淀粉含量 淀粉精细结构 RVA 

分 类 号：S511.103.3[农业科学—作物学]