论文部分内容阅读
以72个全国优质粳稻品种及2个日本品种为材料,测定了稻米的直链淀粉含量、蛋白质含量、RVA特征值、米饭理化指标及食味值,并对直链淀粉含量、蛋白质含量、RVA特性值及米饭理化指标与食味评价得分之间的相关性进行了研究。结果表明,供试品种RVA参数中的崩解值高,消减值低,食味评价得分较高,但直链淀粉含量和蛋白质含量偏高。相关分析表明,稻米的直链淀粉含量与最高黏度和崩解值呈显著负相关与极显著负相关,其相关系数分别为r=-0.393和r=-0.520;与消减值呈显著正相关,其相关系数为r=0.294。蛋白质含量与直链淀粉含量呈显著负相关,其相关系数为r=-0.239;食味值与蛋白质含量呈极显著负相关关系,其相关系数为r=-0.416;与食味值达到极显著相关的米饭理化指标有米饭碘蓝值和米饭透光率,加热吸水率、膨胀率及米粒延伸率与食味计各评价指标之间的相关性均不显著。可通过降低以上品种的直链淀粉含量和蛋白质含量,提高食味水平。
The amylose content, protein content, RVA characteristic value, physical and chemical indexes of rice and taste value of rice were measured with 72 national high-quality japonica rice varieties and 2 Japanese varieties. The effects of amylose content, protein content, RVA characteristics The correlation between the value and the index of physicochemical properties of rice and the score of taste evaluation was studied. The results showed that the RVA parameters of the tested varieties had high disintegration value, low elimination value, high score of taste evaluation, but high amylose content and protein content. Correlation analysis showed that there was a significant negative correlation between amylose content and the highest viscosity and disintegration value of rice, and a significant negative correlation between rice amylose content and rice yield (r = -0.393 and r = -0.520, respectively) , The correlation coefficient is r = 0.294. There was a significant negative correlation between protein content and amylose content, with a correlation coefficient of r = -0.239. There was a significant negative correlation between food taste and protein content, with a correlation coefficient of r = -0.416. Rice physical and chemical indicators of rice iodine value and light transmittance of rice, heating water absorption, expansion rate and grain elongation and food taste of the evaluation index between the correlation was not significant. By reducing the above amylose content and protein content of varieties, improve taste levels.