米粉质构特性与稻米理化性状的关系

doi:10.16819/j.1001-7216.2024.231108

中国水稻科学 ›› 2024, Vol. 38 ›› Issue (3): 316-323.DOI: 10.16819/j.1001-7216.2024.231108

米粉质构特性与稻米理化性状的关系

肖正午¹, 方升亮², 曹威³, 胡丽琴¹, 黎星¹, 解嘉鑫¹, 廖成静¹, 康玉灵¹, 胡玉萍¹, 张珂骞¹, 曹放波¹, 陈佳娜¹, 黄敏¹^,^*()

1.湖南农业大学作物生理与分子生物学教育部重点实验室，长沙 410128
2.衡阳市农业科学院，湖南衡阳 421101
3.浏阳市永安镇农业农村综合服务中心，湖南浏阳 410323

收稿日期:2023-11-10 修回日期:2023-12-04 出版日期:2024-05-10 发布日期:2024-05-13
通讯作者: *email: mhuang@hunau.edu.cn
基金资助:
国家重点研发计划资助项目(2023YFD2301401);湖南省自然科学基金区域(衡阳市)联合基金项目(2021JJ50076);国家水稻产业技术体系岗位科学家项目(CARS-01)

Relationships Between Texture Profiles of Rice Noodles and Physicochemical Characteristics of Rice Grains

XIAO Zhengwu¹, FANG Shengliang², CAO Wei³, HU Liqin¹, LI Xing¹, XIE Jiaxin¹, LIAO Chengjing¹, KANG Yuling¹, HU Yuping¹, ZHANG Keqian¹, CAO Fangbo¹, CHEN Jiana¹, HUANG Min¹^,^*()

1. Key Laboratory of Ministry of Education for Crop Physiology and Molecular Biology, Hunan Agricultural University, Changsha 410128, China
2. Hengyang Academy of Agricultural Sciences, Hengyang 421101, China
3. Yong’an Agricultural and Rural Comprehensive Service Center, Liuyang 410323, China

Received:2023-11-10 Revised:2023-12-04 Online:2024-05-10 Published:2024-05-13
Contact: *email: mhuang@hunau.edu.cn

摘要/Abstract

摘要：

【目的】探明决定米粉稻品种米粉质构特性的关键稻米理化性状指标，为优质米粉专用稻品种的选育提供理论依据。【方法】以5个米粉稻品种（广陆矮4号、中嘉早17、湘早籼24号、中早39、株两优729）为材料，于2020－2022年早季和晚季在湖南浏阳进行大田试验。【结果】米粉稻在不同年份和季节种植，加工出的米粉质构特性差异均达显著水平（P<0.01）。米粉硬度、弹性、咀嚼性、内聚性和回复性变化范围分别为1651~4083 g、0.860~0.922、1295~2685 g、0.760~0.858、0.532~0.633。相关分析表明，米粉硬度和咀嚼性与稻米理化性状相关不显著。米粉弹性与总淀粉和直链淀粉含量呈显著正相关（P<0.01），与消减值呈显著负相关（P<0.05）。【结论】米粉稻存在适宜种植的气候条件。总淀粉、直链淀粉含量和消减值是决定米粉稻品种米粉质构特性的关键指标。总淀粉和直链淀粉含量高，消减值低的米粉稻品种加工出的米粉弹性好。

关键词: 米粉稻, 米粉品质, 质构特性, 直链淀粉含量, RVA谱

Abstract:

【Objective】The objective of this study was to investigate the key physicochemical characteristics that determine the texture profiles of rice noodles from different noodle rice cultivars. This research aims to lay a theoretical basis for the breeding of high-quality noodle rice cultivars.【Methods】Field experiments were conducted with five noodle rice cultivars (Guanglu’ai 4, Zhongjiazao 17, Xiangzaoxian 24, Zhongzao 39, Zhuliangyou 729) in Liuyang, Hunan Province, during both the early and late seasons from 2020 to 2022.【Results】Significant differences in texture profiles were observed among noodle rice grown in different years and seasons (P < 0.01). The hardness, springiness, chewiness, cohesiveness, and resilience of rice noodles ranged from 1651 to 4083 g, 0.860 to 0.922, 1295 to 2685 g, 0.760 to 0.858, and 0.532 to 0.633, respectively. Correlation analysis indicated that the hardness and chewiness of rice noodles showed no significant correlation with the physicochemical characteristics of rice (P > 0.05). However, the springiness of rice noodles was positively correlated with the total starch and amylose content (P < 0.01) and negatively correlated with the setback viscosity (P < 0.05).【Conclusion】Suitable climatic conditions exist for growing noodle rice. The total starch content, amylose content, and setback viscosity were identified as critical factors affecting the texture profiles of rice noodles. Increasing the total starch and amylose content while decreasing setback viscosity can lead to improved springiness in rice noodles.

Key words: noodle rice, rice noodle quality, texture profile, amylose content, paste property

肖正午, 方升亮, 曹威, 胡丽琴, 黎星, 解嘉鑫, 廖成静, 康玉灵, 胡玉萍, 张珂骞, 曹放波, 陈佳娜, 黄敏. 米粉质构特性与稻米理化性状的关系[J]. 中国水稻科学, 2024, 38(3): 316-323.

XIAO Zhengwu, FANG Shengliang, CAO Wei, HU Liqin, LI Xing, XIE Jiaxin, LIAO Chengjing, KANG Yuling, HU Yuping, ZHANG Keqian, CAO Fangbo, CHEN Jiana, HUANG Min. Relationships Between Texture Profiles of Rice Noodles and Physicochemical Characteristics of Rice Grains[J]. Chinese Journal OF Rice Science, 2024, 38(3): 316-323.

图/表 4

图1 不同年份和季节米粉稻淀粉和蛋白质含量方差分析中C表示品种，YS表示不同年份和季节，C×YS表示二者的交互作用。*和**分别表示差异达显著（P<0.05）或极显著（P<0.01）水平。箱线图包含了50%的四分位数范围，箱子的上下线分别表示上四分位数和下四分位数。箱内中线表示中位数，×表示平均值，最高和最低短横线分别表示不考虑离群值的最大值和最小值。每个空心圆圈表示米粉稻品种在不同年份和季节下3个重复的平均值（n=30）。下同。

Fig. 1. Starch and protein contents of noodle rice in different years and growing seasons In the analysis of variation, C denotes cultivars, YS denotes the combination of different years and seasons, C×YS denotes the interaction between cultivars and the combination of different years and seasons. * and ** denotes significant difference at the 0.05 and 0.01 probability levels, respectively. The box-and-whisker plots show the 50% interquartile range (box), with the top and bottom of the box representing the upper and lower quartiles, respectively. The median (horizontal line with in the box), the mean (cross within the box) and the maximum and minimum values (the highest and lowest short lines) are shown without considering outliers of the data. Each hollow circle represents the mean of three replications of the noodle rice cultivars grown in the combination of different years and seasons (n=30). The same below.

图2 不同年份和季节米粉稻RVA谱特征值

Fig. 2. Paste properties of noodle rice in different years and growing seasons

图3 不同年份和季节米粉稻米粉质构特性

Fig. 3. Rice noodle texture profiles of noodle rice in different years and growing seasons

图4 米粉稻米粉质构特性与稻米理化性状的相关性相关系数用图1、图2和图3数据得出（n=30）。*和**分别表示相关性达显著（P<0.05）或极显著（P<0.01）水平。

Fig. 4. Correlation between rice noodles texture profiles and physicochemical characteristics of noodle rice The data used in the analysis are from Fig. 1, Fig. 2 and Fig. 3 (n=30). * and ** denotes significant correlation coefficients at the P<0.05 and P<0.01 probability levels, respectively.

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米粉质构特性与稻米理化性状的关系

Relationships Between Texture Profiles of Rice Noodles and Physicochemical Characteristics of Rice Grains

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