支链淀粉结构对稻米淀粉糊化特性的影响  

Effects of Amylopectin Structure on Gelatinization Characteristics of Rice Starch

作　　者：周慧颖 彭小松[1,2,3] 欧阳林娟 朱昌兰[1,2,3] 陈小荣 傅军如[1,2,3] 边建民 胡丽芳[1,2,3] 贺浩华 贺晓鹏[1,2,3] Zhou Huiying;Peng Xiaosong;Ouyang Linjuan;Zhu Changlan;Chen Xiaorong;Fu Junru;Bian Jianmin;Hu Lifang;He Haohua;He Xiaopeng(College of Agronomy,Jiangxi Agricultural University,Key Laboratory of Crop Physiology Ecology and Genetic Breeding,Ministry of Educatio;Collaboration Innovation Center for Double-season Rice Modernization Production,Nanchang 33004)

机构地区：[1]江西农业大学农学院 [2]作物生理生态与遗传育种教育部重点实验室 [3]双季稻现代化生产协同创新中心,南昌330045

出　　处：《中国粮油学报》2018年第8期25-30,36,共7页Journal of the Chinese Cereals and Oils Association

基　　金：江西省科技厅自然科学基金(20114BAB204007),省优势科技创新团队建设计划(20133BCB24005),国家重点研发计划(2016YFD0101801)

摘　　要：支链淀粉结构的不同是导致直链淀粉含量相近的水稻品种间品质差异的主要原因。本研究利用优化后的酶法测定了26个不同类型水稻品种的稻米支链淀粉的结构参数,分析了支链淀粉结构与淀粉RVA成糊特性及DSC热特性的相关性。结果表明,26个品种间平均链长、平均外链长与起始糊化温度、最高糊化温度、终结糊化温度呈正相关;A∶B值与起始糊化温度呈负相关。平均链长、平均外链长与消减值呈正相关,与峰值黏度、崩解值呈负相关;A∶B值与峰值黏度、崩解值呈正相关,与消减值呈负相关。将参试品种按AC分成11%~13%和13%~15%两组后,其支链淀粉结构与稻米淀粉RVA成糊特性及DSC热特性间的相关性与全部品种间基本一致。综上,支链淀粉结构对淀粉RVA成糊特性及糊化温度有较大影响,低平均链长、平均外链长及高A∶B值的稻米淀粉RVA成糊特性较好、糊化温度较低。The difference of amylopectin structure was the main reason for the difference of quality between rice varieties with similar amylose content. In this study, 26 different rice varieties were selected and the optimized enzy matic method was applied to characterize the amylopectin structure in endosperm of these rice varieties. Then the cor relations between the amylopectin structure and RVA characteristics and DSC thermal characteristics of starch were analyzed. The results showed that the average chain length and the external chain length were positively correlated with the onset gelatinization temperature, the peak gelatinization temperature and the end gelatinization temperature. The A： B value was negatively correlated with the onset gelatinization temperature. The average chain length and the external chain length were positively correlated with the setback value, while negatively correlated with the peak vis cosity and the breakdown value. The A： B value was positively correlated with the peak viscosity and the breakdown value, while negatively correlated with the setback value. After the tested varieties were divided into 11% 13 % and13% 15% groups according to AC. The correlation between the amylopectin structure and RVA characteristics and DSC thermal characteristics of starch was basically consistent with that of all cultivars. To sum up, the amylopectin structure has a great influence on the RVA characteristics and gelatinization temperature of the starch. The rice starch with low average chain length, low average outer chain length and high A ＂ B value has better RVA characteristics and lower gelatinization temperature.

关 键 词：淀粉糊化特性 支链淀粉 淀粉结构 稻米淀粉 平均链长 糊化温度 直链淀粉含量 水稻品种 

分 类 号：S511[农业科学—作物学]