中国水稻科学

中国水稻科学

• 实验技术 • 上一篇    下一篇

用糙米粉代替精米粉测定淀粉粘滞性的效果研究

包劲松; 舒庆尧; 吴殿星; 夏英武   

  1. 浙江大学 原子核农业科学研究所，浙江 杭州 310029
  • 收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2001-04-10 发布日期:2001-04-10

Comparative Study on the RVA Profiles from the Milled and Brown Rice Flour

BAO Jin-song; SHU Qing-yao; WU Dian-xing; XIA Ying-wu   

  1. (Institute of Nuclear Agricultural Sciences; Zhejiang University; Hangzhou 310029; China)
  • Received:1900-01-01 Revised:1900-01-01 Online:2001-04-10 Published:2001-04-10

PDF

摘要： 研究了利用糙米粉代替精米粉测定RVA谱的效果，发现用3.0 g的糙米粉测得的RVA谱的最高粘度、热浆粘度和冷胶粘度约是用3.0 g精米粉相应值的76%，而用3.3 g糙米粉测定的RVA谱则基本与用3.0 g精米粉测得的RVA谱相近。在育种中，用糙米粉代替精米粉测定RVA谱可节省大量的人力和物力，从而可大大提高早期选择效率。

关键词: 稻米, 淀粉, 粘滞性, 测定方法

Abstract: The Rapid Visco Analyser(RVA) profiles using the brown rice flour in stead of the milled rice flour were tested to reduce the manpower input. The results indicated that the peak paste viscosity, hot paste viscosity and cool paste viscosity of 3.0 g brown rice flour were about 76% those of 3.0 g milled rice flour, while the RVA profiles of 3.3 g brown rice were similar to those of 3.0 g milled rice. Thus, testing RVA profiles on the brown rice flour instead of the milled rice flour will definitely increase the selection efficiency.

Key words: rice, starch, viscosity, research method