结实期温度对稻米理化特性及淀粉谱特性的影响  

Effects of Temperature During the Filling Period on the Physicochemical and Amylogram Properties of Rice Grain

作　　者：金正勋[1] 秋太权[1] 孙艳丽[1] 金学泳[1] 

机构地区：[1]东北农业大学农学院,哈尔滨150030

出　　处：《中国农业气象》2001年第2期1-5,11,共6页Chinese Journal of Agrometeorology

摘　　要：利用玻璃室内的高温和室外的常温 ,研究了结实期温度对稻米理化特性和淀粉谱特性的影响。结果表明 ,随着结实期温度的升高 ,稻米的糊化温度和蛋白质含量提高 ,胶稠度变长 ,而直链淀粉含量下降 ;相关分析表明 ,结实期日平均气温与胶稠度和蛋白质含量呈正相关 ,而与碱消值和直链淀粉含量呈负相关 ;糊化开始温度随结实期温度的升高而提高 ,但最高粘度、最低粘度及下降粘度值的变化因品种生态类型不同而异 ,即在高温条件下结实的稻米与在常温条件下结实的稻米相比 ,其最高粘度、最低粘度以及下降粘度值 ,早熟品种前者比后者大 。An experiment was carried out under natural conditions at both high temperature of glass house covered with glass and normal outside temperautre to study the effects of temperature during the filling period on the physicochemical properties and amylogram properties of rice grain. The results showed that with the increasing of the temperature during the filling period, the gelatinization temperature and protein content turned high, the gel consistency grew long, while the amylose content turned low. Correlation analysis showed that daily mean temperature during the filling period has a posritive correlation with gel consistency and protein content, while it has a negative correlation with alkali spreading value and amylose contents. The initial pasting temperature increased with the increasing of temperautre during the filling period, but the changes of peak viscosity, hot viscosity and break down varied from ecotypes of different varieties. Peak viscosity, hot viscosity and break down of early varieties at high temperature were higher than at normal temperature, but the peak viscosity, hot viscosity and break down of late varieties at normal temperature is higher than at high temperature.

关 键 词：稻米 结实期温度 理化特性 淀粉谱特性 水稻 稻米品质 

分 类 号：S161.2[农业科学—农业气象学]