湖南省10种早籼稻直链淀粉含量和糊化特性的研究  

Study on the amylose content and gelatinization characteristics of ten indica rices in Hunan province

作　　者：宋伟[1] 胡婉君[1] 刘兵[1] 李东珅 杨慧萍[1] 

机构地区：[1]南京财经大学,江苏省现代粮食流通与安全协同创新中心,江苏南京210023

出　　处：《食品工业科技》2016年第20期145-149,共5页Science and Technology of Food Industry

基　　金：江苏省高校优势学科建设工程资助项目(PAPD);粮食公益性行业科研专项(201313002)

摘　　要：取湖南省10种广泛种植的早籼稻样品,采用国标方法测定其直链淀粉含量;用快速粘度分析仪（RVA）测定其糊化特性;使用SPSS软件和PCA分析法对数据进行分析。结果表明：不同品种早籼稻的直链淀粉含量和糊化特性主要特征值均有明显差异,变异系数范围较大（0.83%-32.30%）,糊化特性参数值之间互相影响。10种早籼稻直链淀粉含量的变化范围为16.12%-24.80%,依据直链淀粉含量划分了10种早籼稻的归属类型,有高含量型、中含量型和低含量型,没有出现极低含量型和糯型。采用PCA分析法把7个糊化特性参数归于2个主成分,分别为峰值粘度因子和峰值时间因子。依据这两个主成分作出主成分载荷图,实现区分不同产地的样品,以及所属直链淀粉含量类型不同的样品。Ten indica rice varieties widely grown in Hunan province were used to test amylose content by GB method,and starch pasting properties using a rapid viscosity analyzer（ RVA）, respectively.All data were analyzed by SPSS and principal component analysis（ PCA）.Significant differences were found among amylose contents and RVA eigenvalues among the ten varieties of indica rice.Pasting properties parameter values had some relevance, with a wider range of variation coefficient（0.83%-32.30% ）.The change range of amylose content was 16.12% 24.80% in different rice cultivars, rice types were divided according to amylose content, including high type, medium type and low type, without extreme low and waxy type. The seven gelatinization characteristics were attributed to two main componentsby PCA,which were peak viscosity and peak time factor spectively.The samples collected from different regions could be distinguished,the rice types divided according to amylose content also could be distinguished.

关 键 词：湖南省 早籼稻 糊化特性 直链淀粉含量 主成分分析 

分 类 号：TS201.7[轻工技术与工程—食品科学]