Analysis on Appearance and Cooking Taste Quality Characteristics of Different Types of japonica Rice in Jianghuai Rice-growing Area

doi:10.16819/j.1001-7216.2024.240310

Abstract

Abstract:

【Objective】This study investigates the differences in physical and chemical properties related to the appearance and taste of widely-grown and newly bred high-quality japonica rice varieties in the Jianghuai rice-growing area. The aim is to provide a theoretical basis for selecting suitable varieties for planting and for the improvement of high-quality japonica rice varieties.【Method】The study utilized 26 high-quality japonica rice varieties that have been popularized and applied in the Jianghuai Area in recent years. These varieties were categorized into two groups: semi-waxy japonica rice and common japonica rice. The differences in physical and chemical indicators related to appearance and taste among the different types of japonica rice were compared, and the relationship between various physical and chemical indexes of rice and taste quality was analyzed.【Result】1) In terms of appearance quality, significant differences were observed in chalky rice percentage, chalkiness degree, and transparency between the two types of japonica rice varieties. The transparency of semi-waxy japonica rice was significantly lower than that of common japonica rice. 2) Regarding starch physicochemical properties, the amylose content, gel consistency, hot paste viscosity, cold paste viscosity, and setback of semi-waxy japonica rice were significantly lower than those of common japonica rice, while the breakdown value was significantly higher than that of common japonica rice. 3) In terms of rice taste value index, there was no significant difference in the appearance of rice between semi-waxy japonica rice and common japonica rice. However, the viscosity, hardness, balance, and taste value of semi-waxy japonica rice were significantly higher than those of common japonica rice. 4) Correlation analysis indicated that the length-width ratio of whole rice in the appearance quality, amylose content in various physical and chemical indicators, gel consistency, and gelatinization temperature, as well as the appearance and hardness of rice taste value parameters, are closely related to rice taste.【Conclusion】The appearance and cooking taste quality of the two different types of japonica rice varieties were significantly different. Common japonica rice exhibited a crystal-clear appearance, while semi-waxy japonica rice appeared relatively turbid. Common japonica rice had higher amylose content and gelatinization temperature, along with lower gel consistency, disintegration value, and taste value. Conversely, semi-waxy japonica rice had lower amylose content and gelatinization temperature, but higher gel consistency, disintegration value, and taste value.

Key words: japonica rice, appearance quality, cooking and eating quality, correlation analysis

摘要：

【目的】研究江淮稻区大面积生产应用和新近育成的优质粳稻外观及食味相关的理化指标特征，以期为该稻区选择适宜品种种植和品种改良提供科学依据。【方法】以近年江淮稻区大面积推广应用的26个粳稻为材料，通过聚类和基因型分析鉴定，分为半糯型粳稻和普通粳稻两大类，比较不同类型粳稻品种外观和食味相关的理化指标，分析稻米各项理化指标与食味品质间的关系。【结果】1）在外观品质方面，两种类型粳稻品种间的垩白粒率、垩白度及透明度差异显著，半糯型粳稻的透明度显著低于普通粳稻。2）在淀粉理化特性方面，半糯型粳稻直链淀粉含量、胶稠度、热浆黏度、冷浆黏度和消减值要显著低于普通粳稻，而崩解值却显著高于普通粳稻。3）在米饭食味值指标方面，半糯型粳稻的米饭外观和普通粳稻无显著差异，但黏度、平衡度、食味值显著高于普通粳稻。4）相关分析表明，稻米外观品质中整精米长宽比，各项理化指标中直链淀粉含量、胶稠度和糊化温度，米饭食味值参数中的外观、硬度与米饭食味显著相关。【结论】两种不同类型粳稻品种外观和蒸煮食味品质差异显著，普通粳稻外观晶莹剔透，而半糯型粳稻外观相对浑浊。普通粳稻具有较高的直链淀粉含量和糊化温度，较低的胶稠度、崩解值和食味值。半糯型粳稻具有较低的直链淀粉含量和糊化温度，较高的胶稠度、崩解值和食味值。

关键词: 优质粳稻, 外观品质, 蒸煮食味品质, 相关分析

YAO Shu, CHEN Tao, ZHAO Chunfang, ZHOU Lihui, ZHAO Ling, LIANG Wenhua, HAO Lei, LU Kai, ZHU Zhen, ZHAO Qingyong, GUAN Ju, WANG Cailin, ZHANG Yadong. Analysis on Appearance and Cooking Taste Quality Characteristics of Different Types of japonica Rice in Jianghuai Rice-growing Area[J]. Chinese Journal OF Rice Science, 2024, 38(6): 709-718.

姚姝, 陈涛, 赵春芳, 周丽慧, 赵凌, 梁文化, 赫磊, 路凯, 朱镇, 赵庆勇, 管菊, 王才林, 张亚东. 江淮稻区不同类型粳稻品种外观及蒸煮食味品质特征比较[J]. 中国水稻科学, 2024, 38(6): 709-718.

Figures/Tables 8

References 30

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引物序列 Primer sequence	产物大小 Product size (bp)	退火温度 Annealing temperature(℃)
Wx-F: GGCTGTAAGCACACACAAACTTC	377 377	61 61
Wx^b -R: GAACACACGGTCGACTCaAC
Wx^mp -R: GAACACACGGTCGACTCaAT

引物序列 Primer sequence	产物大小 Product size (bp)	退火温度 Annealing temperature(℃)
Wx-F: GGCTGTAAGCACACACAAACTTC	377 377	61 61
Wx^b -R: GAACACACGGTCGACTCaAC
Wx^mp -R: GAACACACGGTCGACTCaAT

指标 Index	品种类型 Type	变幅 Range	平均值±标准差 Mean±SD	变异系数 CV (%)
整精米粒长 Length of polished rice (mm)	半糯型粳稻SJ	4.31~4.95	4.62±0.18 a	3.89
整精米粒长 Length of polished rice (mm)	普通粳稻CJ	4.10~5.49	4.77±0.36 a	7.54
整精米粒宽 Width of polished rice (mm)	半糯型粳稻SJ	2.24~2.93	2.68±0.17 a	6.43
整精米粒宽 Width of polished rice (mm)	普通粳稻CJ	2.49~2.75	2.63±0.07 a	2.68
长宽比 Length-width ratio of polished rice	半糯型粳稻SJ	1.61~1.92	1.73±0.10 b	5.66
长宽比 Length-width ratio of polished rice	普通粳稻CJ	1.57~2.10	1.82±0.14 a	7.73
垩白率Chalky rice percentage (%)	半糯型粳稻SJ	10.85~70.17	34.82±20.09 a	57.70
垩白率Chalky rice percentage (%)	普通粳稻CJ	4.45~54.80	18.01±13.82 b	76.73
垩白度Chalkiness degree (%)	半糯型粳稻SJ	1.80~28.38	12.72±8.91 a	70.02
垩白度Chalkiness degree (%)	普通粳稻CJ	1.06~20.16	6.41±5.70 b	89.04
透明度Rice transparency	半糯型粳稻SJ	1~4	2.54±1.02 a	40.26
透明度Rice transparency	普通粳稻CJ	1~3	1.38±0.63 b	45.72

指标 Index	品种类型 Type	变幅 Range	平均值±标准差 Mean±SD	变异系数 CV (%)
整精米粒长 Length of polished rice (mm)	半糯型粳稻SJ	4.31~4.95	4.62±0.18 a	3.89
整精米粒长 Length of polished rice (mm)	普通粳稻CJ	4.10~5.49	4.77±0.36 a	7.54
整精米粒宽 Width of polished rice (mm)	半糯型粳稻SJ	2.24~2.93	2.68±0.17 a	6.43
整精米粒宽 Width of polished rice (mm)	普通粳稻CJ	2.49~2.75	2.63±0.07 a	2.68
长宽比 Length-width ratio of polished rice	半糯型粳稻SJ	1.61~1.92	1.73±0.10 b	5.66
长宽比 Length-width ratio of polished rice	普通粳稻CJ	1.57~2.10	1.82±0.14 a	7.73
垩白率Chalky rice percentage (%)	半糯型粳稻SJ	10.85~70.17	34.82±20.09 a	57.70
垩白率Chalky rice percentage (%)	普通粳稻CJ	4.45~54.80	18.01±13.82 b	76.73
垩白度Chalkiness degree (%)	半糯型粳稻SJ	1.80~28.38	12.72±8.91 a	70.02
垩白度Chalkiness degree (%)	普通粳稻CJ	1.06~20.16	6.41±5.70 b	89.04
透明度Rice transparency	半糯型粳稻SJ	1~4	2.54±1.02 a	40.26
透明度Rice transparency	普通粳稻CJ	1~3	1.38±0.63 b	45.72

指标 Index	品种类型 Type	变幅 Range	平均值±标准 Mean±SD	变异系数 CV(%)
蛋白质含量Protein content(%)	半糯型粳稻SJ	5.92~7.91	6.69±0.48 a	7.18
蛋白质含量Protein content(%)	普通粳稻CJ	6.07~7.21	6.48±0.30 a	4.62
直链淀粉含量Amylose content(%)	半糯型粳稻SJ	7.23~9.96	8.54±0.81 b	9.43
直链淀粉含量Amylose content(%)	普通粳稻CJ	14.95~17.77	15.33±2.05 a	4.67
胶稠度Gel consistency(mm)	半糯型粳稻SJ	71~96	85.00±4.94 a	5.81
胶稠度Gel consistency(mm)	普通粳稻CJ	64~81	74.21±4.89 b	6.59
糊化温度Gelatinization temperature(℃)	半糯型粳稻SJ	71.23~74.35	72.78±0.77 b	1.06
糊化温度Gelatinization temperature(℃)	普通粳稻CJ	71.95~78.20	74.67±1.99 a	2.67