中国水稻科学

中国水稻科学

• 研究报告 • 上一篇    下一篇

早籼稻米RVA谱特性的品种间差异及其温度效应特征

王丰1; 程方民1,*; 钟连进1; 孙宗修2   

  1. 1浙江大学 农业与生物技术学院， 浙江 杭州 310029， 2中国水稻研究所 农业部水稻生物学重点实验室， 浙江 杭州 310006
  • 收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2003-10-10 发布日期:2003-10-10

Difference of RVA Profile Among Different Early Indica Rice Varieties and Effect of Temperature at Grain Filling Stage on it

WANG Feng 1; CHENG Fang-min 1; *; ZHONG Lian-jin 1; SUN Zong-xiu 2   

  1. （ 1 College of Agriculture and Biotechnology; Zhejiang University; Hangzhou 310029; China; 2 Key Laboratory for Rice Biology; Ministry of Agriculture; P. R. China; China National Rice Research Institute; Hangzhou 310006; *Corresponding author）;
  • Received:1900-01-01 Revised:1900-01-01 Online:2003-10-10 Published:2003-10-10

PDF

被引次数

249

摘要： 采用粘度快速测定仪分析了10个不同食味类型早籼品种的淀粉粘滞（RVA谱）特性，并通过人工气候箱控温处理试验对早籼稻米淀粉粘滞特性与水稻灌浆结实期温度间的关系进行了分析。结果发现，食味较优的早籼水稻品种一般具有较大的崩解值和较小的消减值、回冷恢复值，而食味较差的早籼品种则相反，普遍有着较小的崩解值和较大的消减值、回冷恢复值，具有较明显的规律性；而不同食味类型早籼品种在最高粘度、热浆粘度、最终粘度等指标上差异规律则不明显；水稻灌浆结实期温度处理对早籼稻米淀粉粘滞特性的影响主要表现在淀粉糊化过程的回冷特性上，与高温处理相比，水稻在适温处理下灌浆，其稻米淀粉的最终粘滞度、消减值和回冷恢复值呈现出明显的上升趋势，而崩解值的变化则相对较为复杂。适温处理下稻米淀粉RVA谱特征的最终粘滞度、消减值和回冷恢复值等指标的变化，可能正是部分早籼品种“翻秋”种植后其蒸煮食味品质明显变好的一个重要理化指标。

关键词: 水稻, 稻米品质, 温度, 淀粉, 粘滞性

Abstract: Using rapid visco analyzer(RVA),the starch viscosity properties of ten early indica rice varieties with different taste types and their relation with temperature condition at grain filling stage were analyzed. Results indicated that the taste of early indica rice varieties was closely associated with their starch viscosity properties. In general, the early indica rice varieties with superior taste had higher breakdown, lower setback and consistence. On the contrary, the ones with inferior taste had lower breakdown, higher setback and consistence. The differences in peak viscosity, holding strength and final viscosity among varieties with different taste were not significant; Effect of temperature treatments at filling stage on the starch viscosity properties was more closely related to setback and consistence, rather than the breakdown. Compared with high temperature treatment, higher final viscosity, setback and consistence could be found for the proper temperature treatment, it was suggested to be an important physical-chemical criterion for its better taste when some early indica rice varieties was cultivated in late season.

Key words: rice, grain quality, temperature, amylose, viscosity