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以不同垩白米含量(0%、5%、10%、20%、40%、100%)的3个水稻品种为试验材料,测定并比较了供试样品RVA特征谱、直链淀粉含量、食味值及米饭的理化特性。结果表明,随着垩白米含量的增加,稻米品质下降,食味变劣程度表现为津川1号>津原E28>津原45;当供试水稻品种的垩白米含量由0%增至100%时,最高黏度、崩解值、直链淀粉含量、食味值、碘蓝值等显著降低,而米饭膨胀率、透光率显著增加。因此,在水稻品质育种中,要尽可能降低稻米的垩白米含量,以提高稻米品质。
Three rice cultivars with different chalky rice contents (0%, 5%, 10%, 20%, 40%, 100%) were used as test materials to determine and compare the RVA profile, amylose content, Value and the physical and chemical properties of rice. The results showed that with the increase of chalky rice content, the quality of rice decreased and the deterioration of food taste showed as Jinchuan 1> Jinyuan E28> Jinyuan 45; when the content of chalkiness rice increased from 0% to 100% for the tested rice varieties, Viscosity, disintegration value, amylose content, taste value, iodine value and other significantly reduced, while the rice bulging rate, light transmittance increased significantly. Therefore, in rice quality breeding, it is necessary to reduce the chalky rice content of rice as much as possible so as to improve the quality of rice.