杂交稻米的直链淀粉含量与米饭口感粘度硬度关系的研究  

Relationship between Amylose Content and Edible Stickiness and Softness of Cooked Rice of Hybrids

作　　者：朱庆森[1] 杜永[1] 王志琴[1] 郎有忠[1] 汤述翥 杨建昌[1] 张祖建[1] 

机构地区：[1]扬州大学农业部江苏省作物栽培生理重点实验室,江苏扬州225009

出　　处：《作物学报》2001年第3期377-382,共6页Acta Agronomica Sinica

基　　金：国家自然科学基金资助项目! (395 0 0 0 87)

摘　　要：通过对若干组直链淀粉含量相近或有明显差异的杂交稻和常规稻米饭品尝口感粘、硬度的分析 ,结果表明 :杂交稻米的平均直链淀粉含量仍是制约米饭口感粘、硬度的重要因子 ,但其制约力明显低于对常规稻的制约力 ;在直链淀粉含量相近的情况下 ,杂交稻较同亚种的常规稻米饭口感偏粘、偏软 ,亚种间杂交稻与籼型常规稻相比情况亦如此 ,与粳型常规稻相比情况则不一样 ,杂交稻混合米中所含的低直链淀粉米起促使其米饭偏粘。By tasting cooked rice of similar or different amylose contents for hybrid, indica and japonica , the study showed that the average AC was the main factor to affect edible stickiness and softness of cooked rice. However, the relationship in hybrid was apparently weaker than that in indica and japonica. Under similar AC content, the hybrid rice was stickier and softer than the inbrids of the same varietal group, and the subspecfic hybrid rice was softer and sticker than indica inbrids, but it was not than japonica inbrids. A proportion of low AC grains in hybrid mixed rice made the cooked rice stickier and softer.

关 键 词：杂交稻 直链淀粉含量 米饭 食味 粘度 硬度 

分 类 号：S511[农业科学—作物学]