日本寒地北海道稻作极限地带糯米硬化糊化特性和米饭物理特性的年度间地区间差异及其产生因素  

Variation of the Hardening Speed of Pounded Rice-Cake, Gelatinization of Rice Flour and Physical Property of Cooked Rice of Glutinous Rice Among Years and Among Areas, and Its Occurrence Factors in Coldest Region for Rice Cultivation in Hokkaido, Japan

作　　者：丹野 久 平山 裕治 河野元信(译) Hisashi TANNO;Yuji HIRAYAMA(Japanese Society for Rice Quality and Palatability,Chuo-ku Tokyo Japan 104-0033;Kamikawa Agricultural Experiment Station,Hokkaido Research Organization,Pippu,Hokkaido 078-0397,Japan)

机构地区：[1]日本水稻品质・食味研究会,日本东京都中央区104-0033 [2]北海道立综合研究机构上川农业试验场,日本北海道比布078-0397 [3]日本株式会社佐竹

出　　处：《粮油食品科技》2022年第5期66-74,共9页Science and Technology of Cereals,Oils and Foods

摘　　要：调查了北海道6个地区4个年度生产的糯米捣制年糕的硬化性和糊化特性。这些特性的最小值与最大值之差及变异系数都是年度间比地区间要大。根据年度间与地区间的比值及特性之间的相关系数,按照比值小的顺序可以分为第Ⅰ组的最高粘度和崩解值,第Ⅱ组的最低粘度、最终粘度以及粘稠度,第Ⅲ组的糊化开始温度、最高粘度到达温度、最高粘度到达时间以及硬化性。在年度间,这三组糊化特性中的第Ⅱ组和第Ⅲ组与硬化性有正相关关系,第Ⅲ组最为明确。抽穗后40天之间的日平均累计气温(灌浆气温)越高,第Ⅱ组和第Ⅲ组的糊化特性以及硬化性就越高,这种关系为第Ⅲ组和硬化性最明确。而在地区间,这些关系都不是很明确。大米蛋白质含量越高,第Ⅰ组和第Ⅱ组在年度间和地区间,第Ⅲ组只在年度间,这些特性值就越低。关于米饭的物理特性,灌浆气温的正常年份产与高温年份产相比,正常年份产的米饭要软、粘性弱、食味差,5℃下储藏24h后不容易变硬,柔软程度无变化。而高温年份产的米饭粘性强,5℃下储藏24h后变硬,粘性也稍微下降。越是高蛋白质,两种年份产的都呈现粘性变弱食味下降的趋势。因此,为了生产优良食味的糯米低蛋白质米的生产技术很重要。Hardening speed of pounded rice-cake and gelatinization property of glutinous rice were investigated in six areas of Hokkaido during four years. The range of the yearly variations(differences between the two extreme values and coefficients of variation) was larger than that of regional variations.Using the ratio of yearly to regional variations and values of correlation coefficient among those properties,in ascending order of ratio, the properties were classified as: Group 1: maximum viscosity and break down;Group 2: minimum viscosity, final viscosity and consistency;Group 3: gelatinization initiation temperature,temperature at which maximum viscosity was shown, time in which maximum viscosity was shown and hardening speed of pounded rice-cake. Among years, for gelatinization property, a positive relationship was seen for properties in Group 2 and Group 3 with hardening speed of pounded rice-cake, and the clearest positive relationship was seen for properties in Group 3. Moreover, the higher the cumulative daily mean temperature during 40 days after heading(grain-filling temperature), the higher the values in Groups 2 and 3and hardening speed of pounded rice-cake;and, the clearest positive relationship was seen for properties in Group 3 and hardening speed of pounded rice-cake. However, the relationship with the area was not clear.Moreover, the higher the protein content;the lower the values in Group 1 and Group 2 among years and among areas, and the lower the values in Group 3 among years only. In addition, physical properties of cooked rice produced in the normal grain-filling temperature year(NGFTY) were compared with those in the high grain-filling temperature year(HGFTY). The cooked rice produced in NGFTY was softer and less sticky, namely the eating quality was lower. However, it was less stiffened and was kept soft by storage at 5 ℃for 24 hours after cooking. On the other hand, cooked rice in HGFTY was stickier, and became hard and less sticky with storage at 5 ℃ for 24 hours. Moreover, the higher the

关 键 词：捣制年糕的硬化性 糊化特性 米饭的物理特性 年度间地区间差异 抽穗后40天之间的日平均累计气温 稻作极限地带 

分 类 号：TS5-33[轻工技术与工程—皮革化学与工程] S511[农业科学—作物学]