米粉质构特性与稻米理化性状的关系  

Relationships Between Texture Profiles of Rice Noodles and Physicochemical Characteristics of Rice

作　　者：肖正午 方升亮 曹威 胡丽琴 黎星 解嘉鑫 廖成静 康玉灵 胡玉萍 张珂骞 曹放波[1] 陈佳娜[1] 黄敏[1] XIAO Zhengwu;FANG Shengliang;CAO Wei;HU Liqin;LI Xing;XIE Jiaxin;LIAO Chengjing;KANG Yuling;HU Yuping;ZHANG Keqian;CAO Fangbo;CHEN Jiana;HUANG Min(Key Laboratory of Ministry of Education for Crop Physiology and Molecular Biology,Hunan Agricultural University,Changsha 410128,China;Hengyang Academy of Agricultural Sciences,Hengyang 421101,China;Yong’an Agricultural and Rural Comprehensive Service Center,Liuyang 410323,China)

机构地区：[1]湖南农业大学作物生理与分子生物学教育部重点实验室,长沙410128 [2]衡阳市农业科学院,湖南衡阳421101 [3]浏阳市永安镇农业农村综合服务中心,湖南浏阳410323

出　　处：《中国水稻科学》2024年第3期316-323,共8页Chinese Journal of Rice Science

基　　金：国家重点研发计划资助项目(2023YFD2301401);湖南省自然科学基金区域(衡阳市)联合基金项目(2021JJ50076);国家水稻产业技术体系岗位科学家项目(CARS-01)。

摘　　要：【目的】探明决定米粉稻品种米粉质构特性的关键稻米理化性状指标,为优质米粉专用稻品种的选育提供理论依据。【方法】以5个米粉稻品种(广陆矮4号、中嘉早17、湘早籼24号、中早39、株两优729)为材料,于2020-2022年早季和晚季在湖南浏阳进行大田试验。【结果】米粉稻在不同年份和季节种植,加工出的米粉质构特性差异均达显著水平(P<0.01)。米粉硬度、弹性、咀嚼性、内聚性和回复性变化范围分别为1651~4083 g、0.860~0.922、1295~2685 g、0.760~0.858、0.532~0.633。相关分析表明,米粉硬度和咀嚼性与稻米理化性状相关不显著。米粉弹性与总淀粉和直链淀粉含量呈显著正相关(P<0.01),与消减值呈显著负相关(P<0.05)。【结论】米粉稻存在适宜种植的气候条件。总淀粉、直链淀粉含量和消减值是决定米粉稻品种米粉质构特性的关键指标。总淀粉和直链淀粉含量高,消减值低的米粉稻品种加工出的米粉弹性好。【Objective】The objective of this study was to investigate the key physicochemical characteristics that determine the texture profiles of rice noodles from different noodle rice cultivars.This research aims to lay a theoretical basis for the breeding of high-quality noodle rice cultivars.【Methods】Field experiments were conducted with five noodle rice cultivars(Guanglu’ai 4,Zhongjiazao 17,Xiangzaoxian 24,Zhongzao 39,Zhuliangyou 729)in Liuyang,Hunan Province,during both the early and late seasons from 2020 to 2022.【Results】Significant differences in texture profiles were observed among noodle rice grown in different years and seasons(P<0.01).The hardness,springiness,chewiness,cohesiveness,and resilience of rice noodles ranged from 1651 to 4083 g,0.860 to 0.922,1295 to 2685 g,0.760 to 0.858,and 0.532 to 0.633,respectively.Correlation analysis indicated that the hardness and chewiness of rice noodles showed no significant correlation with the physicochemical characteristics of rice(P>0.05).However,the springiness of rice noodles was positively correlated with the total starch and amylose content(P<0.01)and negatively correlated with the setback viscosity(P<0.05).【Conclusion】Suitable climatic conditions exist for growing noodle rice.The total starch content,amylose content,and setback viscosity were identified as critical factors affecting the texture profiles of rice noodles.Increasing the total starch and amylose content while decreasing setback viscosity can lead to improved springiness in rice noodles.

关 键 词：米粉稻 米粉品质 质构特性 直链淀粉含量 RVA谱 

分 类 号：S511[农业科学—作物学]