糙米粉与精米粉的淀粉粘滞性比较分析  

Comparison of the RVA Profiles between the Milled and Brown Rice Flour

作　　者：任洁[1] 张晶[1] 刘周[1] 石英尧[1] 

机构地区：[1]安徽农业大学农学院,安徽合肥230036

出　　处：《安徽农业科学》2013年第12期5466-5469,5474,共5页Journal of Anhui Agricultural Sciences

基　　金：国家星火计划重大项目(2011GA710008);安徽省自然科学基金项目(090411016)

摘　　要：研究针对育种中株系种子量少,难加工成精米,用精米粉测淀粉粘滞性难的问题,选用淀粉粘滞性有一定差异的41个水稻品种(组合、系)为材料,分析用糙米粉和精米粉测定的淀粉粘滞性。结果表明,糙米粉与精米粉的特征值有一定差异,糙米粉测定峰值粘度、回复值、崩解值、消减值普遍小于精米粉,决定系数分别为0.565、0.572、0.455、0.639,糙米粉糊化温度大于精米粉,两者之间的决定系数为0.366,糙米粉和精米粉总体趋势的规律性是基本稳定的。在育种的中、早世代的单株选择中,可以用糙米粉测定稻米淀粉粘滞性作为参考进行单株选择。研究结果为水稻育种中、早代的单株的品质直接鉴定选择提供了依据。Aims at strains including few seeds which is difficult to process the milled rice,meanwhile it has a problem of detecting the RVA profiles.Selecting a various RVA profiles of forty-one rice varieties as material,using them to analyze the relationship,difference and law on the RVA profiles of the milled and brown rice flour.The main results were as follows： the RVA profiles have some difference on the milled and brown rice flour.Peak viscosity（PKV）,consistence（CSV）,Break-down（BDV） and Setback（SBV） about the brown rice flour are less than the milled rice flour,determination coefficient in proper order were 0.565,0.572,0.455 and 0.639.Pasting temperature（PAT） about the brown rice flour are higher than the milled rice flour.Their determination coefficient is 0.366.The overall trend of the regularity is the basic stable.In the breeding,middle and early generation of individual choice,using brown rice is as reference on individual choice.The results of the study provide a reference for quality direct identification of rice breeding.

关 键 词：糙米粉 精米粉 淀粉粘滞性 

分 类 号：S609.9[农业科学—园艺学]