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[目的]研究水稻直链淀粉含量、蛋白质含量与RVA特征值间的关系及其食味特性。[方法]以在天津市推广的10个水稻品种(组合)为材料,通过测定分析其直链淀粉含量、蛋白质含量、RVA特征值及食味值研究了其食味特性。[结果]试验稻米的直链淀粉含量与最高粘度、崩解值呈极显著负相关,与消减值呈显著正相关,其相关系数分别为-0.826、-0.861和0.896。试验稻米的蛋白质含量仅与消减值呈显著负相关,其相关系数为-0.659。初步推测津川1号、盐丰47、DB16和E28的食味较好。食味计测定结果表明,津川1号的食味值最高,津原D1的食味值最低;津川1号、DB14、E28和DB16的食味较好,而其他6种稻米的食味稍差。[结论]该研究为天津市改良水稻品种和选育优良食味品种提供了理论依据。
[Objective] The research aimed to study the relationship between rice amylose content, protein content and RVA characteristic value and its taste characteristics. [Method] With 10 rice varieties (combinations) popularized in Tianjin as materials, their taste characteristics were studied by measuring their amylose content, protein content, RVA characteristic value and taste value. [Result] The amylose content of tested rice had extremely significant negative correlation with the highest viscosity and disintegration value, and had a significant positive correlation with the reducing value. The correlation coefficients were -0.826, -0.861 and 0.896 respectively. The content of protein in tested rice was negatively correlated only with subtraction value, and its correlation coefficient was -0.659. Preliminary inference Jinchuan 1, Yan Feng 47, DB16 and E28 better taste. Taste determination results showed that Jinchuan 1 had the highest food taste value and Jinyuan D1 had the lowest food taste value; Jinchuan 1, DB14, E28 and DB16 had better taste, while the other 6 kinds of rice had slightly lower food taste. [Conclusion] This study provided the theoretical basis for the improvement of rice varieties and the breeding of excellent eating varieties in Tianjin.