稻米质构特性影响因素的研究进展  

Research Progress on Influencing Factors of Rice Texture Properties

作　　者：常俊楠 焦桂爱[2] 惠索祯 郭雯 王建龙[1] Chang Junnan;Jiao Guiai;Hui Suozhen;Guo Wen;Wang Jianlong(College of Agronomy,Hunan Agricultural University,Changsha,410128;China National Rice Research Institute,Hangzhou,310006)

机构地区：[1]湖南农业大学农学院,长沙410128 [2]中国水稻研究所,杭州310006

出　　处：《分子植物育种》2021年第7期2419-2426,共8页Molecular Plant Breeding

基　　金：“十三五”国家重点研发计划项目(2016YFD0101105);长沙市科技计划项目(kq1701160)共同资助。

摘　　要：随着生活水平的提高,人们对稻米品质尤其是食味品质的要求也随之提高。米饭的质构特性被认为是米饭食味品质评价中最关键的指标。本研究围绕大米组成成分、不同蒸煮处理方法、以及加工储存条件等影响米饭质构特性的主要因素进行了总结,并讨论了质构仪测定米饭质构特性过程中不同参数设置对测定结果的影响。此外,还介绍了目前稻米质构特性遗传研究情况并讨论了今后稻米质构研究中有待加强的方面,旨在为稻米质构特性评价及优质食味水稻品种选育提供参考。With the development of people’s better living, the requirements for rice quality, especially good tasting quality, have been continuously improved. Rice texture is considered to be the most important indicator of rice tasting quality. This study summarizes the main factors influence on rice texture, including rice compositions, different cooking methods, processing and storage conditions, and discusses the effect of different parameter settings on the measurement results during the determination of rice texture analyzer. In addition, this study also introduces the current research on genetics of rice texture charateristics and discusses the aspects that need to be strengthened in future texture studies, in order to provide a reference for evaluation of rice texture characte-ristics and selection of high-quality taste rice varieties.

关 键 词：稻米质构特性 影响因素 食味品质 

分 类 号：S511[农业科学—作物学]