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以2个杂交稻(淦鑫203和金优402)和4个常规稻(中531、B670、E134和ST66)为材料,于水稻乳熟期进行高温处理3d,处理温度分别为35℃和38℃,以同期田间自然温度为对照,研究乳熟期高温对不同品种早籼稻直链淀粉含量和RVA谱特征参数的影响,并对稻米淀粉RVA谱特征值与直链淀粉含量进行相关分析。结果表明,无论是对照还是高温处理,中531和B670的直链淀粉含量、消减值及回复值较低,但崩解值较高,而E134和ST66表现为直链淀粉含量、消减值及回复值较高,崩解值较低;杂交稻淦鑫203和金优402则介于两者中间。与对照相比,38℃高温显著降低淦鑫203、金优402、中531和E134的崩解值,显著提高淦鑫203、中531的消减值、显著降低金优402、中531、B670和E134的回复值。各处理淀粉RVA谱变化趋势较一致,但因品种及温度而略有差异。38℃高温处理下稻米淀粉黏滞性曲线始终低于对照,但常规稻中531和B670的RVA谱形态与对照差异不大。此外,稻米直链淀粉含量与RVA谱各特征值间存在显著相关性。
Two hybrid rice (Ganxin 203 and Jinyou 402) and four conventional rice (Zhong 531, B670, E134 and ST66) were used as raw material to perform high temperature treatment for three days during milky milking stage. The treatment temperature was 35 ℃ and 38 ℃. The effects of milk temperature on the amylose content and RVA profile parameters of different indica rice varieties were studied. The correlations between the RVA profile and amylose content of rice starch were analyzed. The results showed that amylose content, abatement value and recovery value of 531 and B670 were lower, but their disintegration values were higher, while those of E134 and ST66 were amylose content and abatement value And the higher the response value, the lower the disintegration value; hybrid rice Ganxin 203 and Jinyou 402 are in between the two. Compared with the control, the high temperature of 38 ℃ significantly reduced the disintegration values of Ganxin 203, Jinyou 402, Zhong 531 and E134, and significantly reduced the reduction of Ganxin 203 and Zhong 531, significantly reducing Jinyou 402, Zhong 531 and B670 And the reply value of E134. RVA spectrum of starch in different treatments had the same trend, but there was a slight difference due to variety and temperature. The viscosity curve of rice starch at 38 ℃ was always lower than that of the control, but the RVA profile of 531 and B670 was not significantly different from that of the control. In addition, there was a significant correlation between rice amylose content and each characteristic value of RVA profile.