云南不同亚种优质稻蒸煮食味品质及RVA谱特征值分析  

Analysis of Cooking and Eating Quality and RVA Spectrum Eigenvalues of Different Subspecies of High-quality Rice in Yunnan

作　　者：浦秋红 李婷婷[2] 王明艳 刘慰华[1] 邹茜[1] 苏振喜[1] 陈越[2] Pu Qiuhong;LIi Tingting;Wang Mingyan;Liu Weihua;Zou Qian;Su Zhenxi;Chen Yue(Institute of Food Crops,Yunnan Academy of Agricultural Sciences,Kunming,650205;Key Lab of Southwestern Crop Gene Resources and Germplasm Innovation(Ministry of Agriculture and Rural Affairs),Yunnan Provincial Key Lab of Agricultural Biotechnology,Biotechnology and Germplasm Resources Institute,Yunnan Academy of Agricultural Sciences,Kunming,650205;Agricultural Comprehensive Service Center,Niujiaozhai Town,Yuanyang County,Honghe,662400)

机构地区：[1]云南省农业科学院粮食作物研究所,昆明650205 [2]云南省农业科学院生物技术与种质资源研究所,云南省农业生物技术重点实验室,农业部西南作物基因资源与种质创制重点实验室,昆明650205 [3]元阳县牛角寨镇农业综合服务中心,红河662400

出　　处：《分子植物育种》2023年第20期6840-6850,共11页Molecular Plant Breeding

基　　金：云南省应用基础研究计划面上项目(202001AT070005);云南省万人计划产业领军人才项目(YNWR-CYJS-2018-022);云南省农业科学院科技创新及成果转化试点专项(202102AE090036-05)共同资助。

摘　　要：为了解云南省农业科学院新选育的13份籼型和9份粳型优质米品种(系)稻米品质性状的差异及其相互关系,对其直链淀粉含量、胶稠度、蛋白质含量、RVA谱特征值及食味值进行测定,并对各品质性状的相关性和主成分进行分析。结果表明,粳稻的直链淀粉含量和食味值的平均值低于籼稻,而其胶稠度和蛋白质含量的平均值则高于籼稻;各品质性状的变异系数的绝对值变幅为2.61%(籼稻的峰值时间)~175.16%(籼稻的崩解值)。相关性分析显示,籼、粳稻材料的直链淀粉含量和胶稠度分别与RVA谱特征值中的多个指标间存在显著或极显著的相关性,在粳稻材料中直链淀粉含量和胶稠度与峰值时间的相关性最高,而在籼稻材料中直链淀粉含量与冷胶粘度和消减值的相关性最高,胶稠度与消减值的相关性最高;且籼、粳稻的RVA谱特征值间也存在着密切的相关性,而蛋白质含量和食味值则与RVA谱特征值间不存在相关性。籼稻主成分的前4个因子的累积贡献率达到85.5065%,其中第一、二主成分主要反映淀粉的粘性和糊化,第三主成分与食味值有关,第四主成分与淀粉变性有关;在粳稻中前3个主成分的累积贡献率为85.3306%,第一主成分与直链淀粉含量有关,第二主成分反映淀粉粘度变化过程,第三主成分与淀粉粘度有关。本研究为今后深入探索籼、粳稻食味品质差异的内在因素提供一定的理论参考,也为今后云南高原特色优质米品种的开发和利用提供科学依据。In order to understand the difference and relationship of rice quality characters between 13 indica and 9 japonica high-quality rice varieties(lines)newly selected by Yunnan Academy of Agricultural Sciences.The amylose content,gel consistency,protein content,RVA profile characteristic value and taste value of these materials were measured,and the correlation and principal component analysis of quality characters.The results showed that the average amylose content and taste value ofjaponica rice was lower than that of indica rice,while the average gel consistency and protein content were higher than those of indica rice.The absolute variation range of the coefficient of variation of each quality character is 2.61%(peak time of indica rice)~175.16%(breakdown of indica rice).Correlation analysis showed that there were significant or extremely significant correlations between amylose content and gel consistency of indica and japonica rice materials and multiple indexes in RVA profiles,respectively.Among japonica rice materials,amylose content and gel consistency had the highest correlation with peak time.In indica rice,the correlation between amylose content and cold gel viscosity and setback was the highest,and the correlation between gel consistency and setback was the highest.There was also a close correlation between the 8 indexes of RVA profiles of the two rice subspecies,but there was no correlation between Protein content and Taste value and RVA spectrum characteristic values.There were significant differences in cooking and eating quality and RVA profile characteristic value between indica and japonica rice.The cumulative contribution rate of the first four factors of indica rice principal components reached 85.5065%,of which the first and second principal components mainly reflected the viscosity and gelatinization of starch,the third principal component was related to the eating value,and the fourth principal component was related to the denaturation of starch.The cumulative contribution rate of the first t

关 键 词：籼稻 粳稻 RVA谱特征值 品质性状 相关性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]