早籼水稻垩白部位淀粉的蒸煮食味品质特征  

Studies on the Cooking and Eating Quality Properties in Chalky Milled Grains of Early Indica Rice

作　　者：程方民[1] 钟连进[1] 舒庆尧[2] 黄华宏 石春海[1] 吴平 

机构地区：[1]浙江大学农业与生物技术学院农学系,浙江杭州310029 [2]浙江大学农业与生物技术学院核农研究所,浙江杭州310029

出　　处：《作物学报》2002年第3期363-368,共6页Acta Agronomica Sinica

基　　金：国家自然科学基金 (3 980 3 2 5 0和 3 0 0 70 43 5 )的资助

摘　　要：以 5个典型品质类型的早籼品种为材料 ,利用差示扫描量热分析仪 (DSC)和淀粉粘度测定仪 (RVA)分析了稻米垩白与无垩白部位淀粉在热糊化特性和粘滞性等蒸煮食味品质指标上的差异。结果发现 :垩白部位淀粉糊化时的起始温度 (To)、峰值温度 (Tp)和终结温度 (Tc)普遍高于相同品种 (材料 )的无垩白米粉 ,且糊化过程所需的热焓 ( T)也显著增加 ,两者在 DSC热谱曲线间的差别非常清晰 ;垩白样品与无垩白样品相比 ,崩解值偏低、表观直链淀粉含量偏高 ,而消碱值、回冷恢复值等指标的变化较复杂 ,但总的来看 ,两者间在The Rapid visco analyzer(RVA) and Differential Scanning Calorimetry (DSC) were used to determine the differences of gelatinization and pasting properties between chalky and non chalky translucent part starch of rice grain using 5 typical early indica varieties. The result showed: the shape of DSC curves for starch in the chalky position and non chalky position on the grains varies significantly. Compared with the non chalky position of milled grains, the chalky position starch had higher onset temperature (T o), higher peak temperature(T p), and higher final temperature(T c) higher gelatinization enthalpy(T), indicating its bad cooking quality; however, their difference in the characteristics of RVA viscosity curves and apparent amylose content(AAC) between the chalky position and non chalky position starch were not as significant as in DSC though the chalky position was shown slightly lower breakdown and high AAC.

关 键 词：早籼水稻 垩白部位 淀粉 蒸煮食味品质 水稻 

分 类 号：S511.21[农业科学—作物学]