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以10个云南粳稻和6个韩国粳稻品种为材料,研究了不同生态条件对云南和韩国粳稻主要品质及RVA谱特性的影响.结果表明:云南和韩国粳稻各指标的变异系数均以消减值最大.云南粳稻的粒长、垩白率、直链淀粉含量、蛋白质含量、碱消值、最终黏度、消减值和峰值时间的变异系数明显大于韩国粳稻,而其他品质指标则相反.随海拔升高,云南粳稻的粒长、粒宽、长宽比、精白度、直链淀粉含量、碱消值、最终黏度和回复值及韩国粳稻的粒长、粒宽、精白度、蛋白质含量、最高黏度、热浆黏度和崩解值明显降低,而云南粳稻的垩白率、蛋白质含量、热浆黏度和峰值时间及韩国粳稻的长宽比、直链淀粉含量、碱消值、消减值和回复值明显升高,但韩国粳稻的垩白率无明显变化.云南粳稻的最高黏度、崩解值和糊化温度及韩国粳稻的糊化温度随海拔升高呈先降后升趋势,而云南粳稻的消减值及韩国粳稻的最终黏度和峰值时间则表现相反趋势.
The effects of different ecological conditions on the quality and RVA profile of japonica rice from Yunnan and South Korea were studied using 10 Yunnan japonica rice varieties and 6 Korean japonica rice varieties.The results showed that the coefficient of variation The coefficient of variation of grain length, chalkiness rate, amylose content, protein content, alkali consumption value, final viscosity, subtraction value and peak time of Yunnan japonica rice were significantly higher than that of South Korea, while the other quality indexes were the same.With the elevation Increased grain length, grain width, aspect ratio, whiteness, amylose content, base dissipation value, final viscosity and recovery value of japonica rice in japonica rice and grain length, grain width, whiteness and protein content of japonica rice in South Korea Viscosity, viscosity and disintegration of hot slurry decreased significantly, but the chalkiness rate, protein content, viscosity and peak time of hot paste and the aspect ratio, amylose content, alkali consumption and destructive value of japonica rice in Yunnan were significantly decreased But the response rate of Korean japonica rice did not change significantly.The highest viscosity, disintegration value and gelatinization temperature of Yunnan japonica rice and the gelatinization temperature of South Korea japonica rice decreased first and then increased with altitude However, the decreasing trend of Yunnan japonica rice and the final viscosity and peak time of South Korea showed the opposite trend.