蒸煮米水比对不同直链淀粉含量杂交籼稻米粒微观结构和食味特性的影响  

Effects of cooking rice-to-water ratio on grain microstructure and eating characteristics of indica hybrid rice with different amylose contents

作　　者：袁玉洁 张丝琪 王明玥 罗霄 曾钰涵 宋璐炘 卢慧 陈虹[1] 陶有凤[1] 邓飞[1] 任万军[1] YUAN Yu-Jie;ZHANG Si-Qi;WANG Ming-Yue;LUO Xiao;ZENG Yu-Han;SONG Lu-Xin;LU Hui;CHEN Hong;TAO You-Feng;DENG Fei;REN Wan-Jun(Sichuan Agricultural University/Sichuan Provincial Key Laboratory of Crop Physiology,Ecology and Cultivation,Wenjiang 611130,Sichuan,China)

机构地区：[1]四川农业大学/四川省作物生理生态及栽培重点实验室,四川温江611130

出　　处：《作物学报》2022年第12期3225-3233,共9页Acta Agronomica Sinica

基　　金：国家自然科学基金联合基金项目(U20A2022);四川省大学生创新训练计划项目(202010626089)资助。

摘　　要：明确蒸煮米水比对稻米食味品质的影响,为不同直链淀粉含量杂交籼稻最适蒸煮米水比的选择提供理论依据。在前期品种筛选试验的基础上,以2个高直链淀粉、2个低直链淀粉杂交籼稻品种为试验材料,研究了米饭外观形态、微观结构、质构特性及感官食味品质对不同蒸煮米水比的响应。结果表明:(1)低直链杂交籼稻具有较高的溶胀因子,在浸泡阶段米粒即出现较大裂缝且贯穿整颗籽粒,水分充分进入籽粒,仅需较少加水量就能糊化完全,在加水量过高时籽粒内部形成孔洞,结构不稳定;而高直链杂交籼稻则呈相反趋势。(2)蒸煮米水比显著影响米饭的硬度、黏性、咀嚼性、胶着性、内聚性和回复性,以及米饭的适口性、冷饭质地和感官综合评分。(3)加水量可显著提高米饭的粘性,降低米饭的硬度、咀嚼性、胶着性、内聚性和回复性;米饭适口性、滋味、冷饭质地和感官综合评分随加水量增加呈先上升后下降的趋势,而米饭气味和外观差异较小。(4)米饭气味和外观在各米水比处理间均以低直链品种优于高直链品种,低直链品种在米水比1∶1.3达到最佳适口性,高直链品种在2.3倍加水量时适口性最优,两类品种滋味和冷饭质地指标变化规律与适口性指标相似。综上所述,增加蒸煮加水量可以显著改善高直链杂交籼稻的食味品质;低直链杂交籼稻在米水比1∶1.3时食味品质最佳,而高直链杂交籼稻在1∶2.3时达到最佳食味。To investigate the effects of different cooking rice-to-water ratio(R/W)on rice eating quality can provide a theoretical basis for the selection of the optimal R/W during cooking for indica hybrid rice with different amylose contents.On the basis of the previous variety screening test,two indica hybrid rice varieties with high amylose and two with low amylose were used to investigate the response of rice appearance morphology,microstructure,texture characteristics,and the eating quality to cooking R/W.The results were as follows:(1)The indica hybrid rice with low amylose content(LAC)had high swelling factor.The large cracks appeared during soaking and penetrated through the whole grain,and water fully entered the grain,which could be gelatinized completely with less water addition.When the amount of water was too high,holes formed inside the grain and the structure was unstable.However,the indica hybrid rice with high amylose content(HAC)had the opposite trend.(2)Cooking R/W significantly affected the hardness,adhesiveness,chewiness,gumminess,cohesiveness,and resilience of rice,as well as palatability,cold rice texture,and overall eating quality of rice.(3)Increasing the amount of water could significantly improve the adhesiveness of rice,reduce the hardness,chewiness,gumminess,cohesiveness and resilience of rice,increase the adhesiveness of rice.The palatability,taste,cold rice texture,and overall eating quality increased first and then decreased with the increase of water addition,while the water addition had no significant influence on rice aroma and appearance.(4)The aroma and appearance of LAC was superior to HAC in each R/W treatment.The palatability of LAC was the best at 1:1.3(R/W),while the HAC was the best at 1:2.3(R/W).The taste and cold rice texture properties of the two kinds of rice were similar to the palatability properties.In conclusion,increasing the cooking water amount could significantly improve the eating quality of HAC.The LAC had the best eating quality at the 1:1.3(R/W),while the HAC had

关 键 词：杂交籼稻 食味品质 米水比 直链淀粉含量 微观结构 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]