期刊论文

The Research of Ratoon Rice on Cooking and Eating Quality and the Paste Property and Starch Crystal Structure

中文

中国粮油学报

1003-0174

2021

36

01

21-26

10.3969/j.issn.1003-0174.2021.01.005

国家水稻产业技术体系（CARS-01-26）；

本校为第一机构

以衡阳实验点种植的8个不同品种再生季稻米为研究材料,对其蒸煮食味品质、糊化特性及淀粉的晶体结构进行了测定和相关性分析。结果表明:供试品种中和两优1号和晶两优1468的再生季稻米直链淀粉含量适中,胶稠度长,糊化温度低,其中和两优1号的结晶度低,晶两优1468淀粉内部有序程度高,RVA谱特征值表明这两个品种均具有较好的蒸煮食味品质。相关性分析发现不同品种再生季稻米的直链淀粉含量与相对结晶度显著负相关,同时,相对结晶度与碱消值呈显著负相关,与胶稠度呈显著正相关;1 047/1 022 cm-1值与峰值时间、最低黏度呈显著负相关。表明再生季稻米中直链淀粉含量变化会影响淀粉的晶体结构,改变其糊化...

Taking the eight different varieties of ratooning season rice planted in Hengyang experimental site as research materials,the determination and correlation analysis were carried out for the cooking and eating quality,pasting properties and crystal structure.The results showed that Jingliangyou 1468 and Heliangyou No.1 owned moderate amylose content,longer gel consistency and lower gelatinization temperature.Among them,the crystallinity of Heliangyou No.1 was lower,and the degree of internal order of crystalline Jingliangyou 1468 was high.The characteristic values of RVA spectrum showed that tw...