津原45精米中不完善粒对其品质性状的影响  

Effect of imperfect grain on rice quality of Jinyuan 45

作　　者：施利利 张欣[1,2] 汪楠 汤云龙[1,2] 王松文 崔晶 SHI Lili;ZHANG Xin;WANG Nan;TANG Yunlong;WANG Songwen;CUI Jing(College of Agriculture and Resources & Environment Science,Tianjin AgriculturalUniversity,Tianjin 300384;China-Japan Joint Center on Palatability and Quality of Rice in Tianjin,Tianjin 300384)

机构地区：[1]天津农学院农学与资源环境学院,天津300384 [2]天津中日水稻品质·食味研究中心,天津300384

出　　处：《食品科技》2019年第8期174-177,共4页Food Science and Technology

基　　金：天津市科技计划项目(16ZXZYNC00110);天津市高校中青年骨干创新人才计划项目

摘　　要：以津原45精米为供试材料,用RGQI20A型颗粒评定仪区分完善粒与不完善粒,测定完善粒和不完善粒的RVA特征值、直链淀粉含量、食味值、膨胀势、水溶性指数和色差,并对供试样品进行电镜观察。结果表明:与对照相比,完善粒除最终黏度显著上升外,其他指标没有明显变化;垩白粒、碎粒的最高黏度、最低黏度、崩解值和最终黏度均显著低于对照和完善粒;其他类型粒仅崩解值与对照和完善粒相比没有明显差别,其他各RVA指标显著降低。在直链淀粉含量方面,仅垩白粒和其他类型粒直链淀粉含量显著低于对照,而完善粒与碎粒无明显变化。在食味值方面,与对照相比,仅完善粒的食味值无明显变化,而所有的不完善粒的食味值均显著低于对照。当温度由60℃增加至70℃时,供试各样品的膨胀势和水溶性指数均呈现显著上升。仅不完善粒中的其他类型粒的明度值显著低于对照。完善粒的红绿色相a值和黄蓝色相b值均显著低于对照和其他不完善粒类型的a值和b值。与完善粒的显微结构相比,不完善粒样品的中心部位胚乳细胞破损程度明显,淀粉粒裸露程度增加,使得胚乳细胞原有的放射状排列模糊甚至消失。Perfect and imperfect grain of Jinyuan 45 were selected by RGQI20A.RVA profile,amylose content,palatibility value,swelling power,solubility and color difference were measured,perfect and imperfect grain were observed by scanning electron microscopy.The results showed that:Compared with the control,the final viscosity of the perfect grain increased significantly,but other RVA indexes did not change significantly.The peak viscosity,trough viscosity,breakdown value and final viscosity of chalky grains and broken grains were significantly lower than those of control and perfect grains.The breakdown values of other types of grains were not significantly different from those of control and perfect grains, and other RVA indexes were significantly reduced.In terms of amylose content,only amylose content of chalky grains and other types were significantly lower than the control,while there was no significant change in perfect grains and broken grains.In terms of palatability value,palatability value of perfect grains showed no significant change compared with the control,while palatability value of all imperfect grains was significantly lower than that of the control.When the temperature increased from 60 ℃ to 70 ℃,swelling power and solubility of each tested sample increased significantly.Only lightness of other types of imperfect grains was significantly lower than that of the control.The a value and b value of the perfect grain were significantly lower than those of the control and other imperfect grain types.Compared with the microstructure of the perfect grains,the damage degree of endosperm cells in the central part of the imperfect grains was obvious,and the degree of exposed starch grains was increased,so that the original radial arrangement of endosperm cells was blurred or even disappeared.

关 键 词：不完善粒 直链淀粉含量 RVA谱 色差 扫描电镜 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]