中国高食味北方粳稻与南方半糯粳稻品种理化特性及食味品质的差异分析

doi:10.3864/j.issn.0578-1752.2024.03.004

摘要/Abstract

摘要：

【目的】明确我国优质北方粳稻和南方半糯性粳稻稻米理化特性与米饭感官食味品质的差异，为优质粳稻培育提供依据。【方法】以代表性高食味北方粳稻品种、南方半糯性粳稻品种为材料，以日本越光大米为对照，系统分析比较2种类型粳米外观品质、淀粉精细结构、蛋白组分、米粉糊化特性、米饭质地和感官食味品质的差异。【结果】虽然3个北方粳稻品种和3个南方半糯性粳稻品种具有较高的感官食味值，但在淀粉精细结构、蛋白组分、米粉糊化特性和米饭质地等指标上存在显著性差异。在米饭感官食味方面，3个高食味北方粳稻品种表现出较好的适口性（96—98分），3个南方半糯性粳稻品种表现出较好的冷饭质地（92—100分）。在理化特性方面，3个北方粳稻品种表现出较高的表观直链淀粉含量（17.6%—19.6%），较低的粗蛋白含量、醇溶蛋白和谷蛋白含量。3个南方半糯性粳稻品种表现出较低的直链淀粉含量（8.5%—10.5%），较高的谷蛋白及醇溶蛋白含量。在淀粉精细结构方面，3个南方半糯性粳稻品种的直链淀粉含量和直支比较低（均值低54.7%和55.6%），支链淀粉链长分布相似度高。此外，南粳46和宁香粳9号的直链淀粉短链与长链比高于五优稻4号和天隆优619（均值高43.2%）。因此，与北方粳稻相比，南方半糯性粳稻品种的米粉具有较高的糊化温度、峰值黏度、崩解值，较低的消减值，米饭具有较高的黏度、较小的硬度和弹性。【结论】高食味北方粳稻品种具有较低的糊化温度，适中的硬度和较好的弹性；而高食味南方半糯性粳稻品种表现出较高的崩解值，其米饭黏度较高，外观较好。

关键词: 粳稻, 食味, 感官评价, 淀粉结构, 糊化特性

Abstract:

【Objective】Clarifying the differences of physicochemical characteristics and sensory taste qualities between northern japonica and southern semi-glutinous high eating quality japonica rice varieties in China is of great significance to the cultivation of high eating quality japonica rice. 【Method】In this study, representative northern japonica varieties and southern semi-glutinous japonica varieties were used as materials, Japanese Koshihikari rice was used as a control to systematically analyze the differences in appearance quality, starch fine structure, protein components, pasting properties of rice flour, cooked-rice texture, and sensory taste qualities of the two categories of japonica rice. 【Result】Although the three northern japonica varieties and the three southern semi-glutinous japonica varieties had high similar sensory taste values, they had significant differences of starch fine structure, protein components, pasting characteristics, and cooked-rice texture. For cooked rice sensory taste, three high taste northern japonica varieties showed better palatability (96-98 points), and three southern semi-glutinous japonica varieties showed better cold rice texture (92-100 points). For physicochemical characteristics, the three northern japonica varieties showed higher apparent amylose content (17.6%-19.6%), lower crude protein, gliadin and glutenin content. The three southern semi-glutinous japonica varieties showed lower apparent amylose content (8.5%-10.5%) and higher gliadin and glutenin content. For starch fine structure, the amylose content and amylose/amylopectin ratio of the three southern semi-glutinous japonica rice varieties were low (54.7% and 55.6% lower on average, respectively), and they had similar amylopectin chain length distribution. In addition, the ratio of amylose short chain to long chain in Nanjing 46 and Ningxiangjing 9 was higher than that in Wuyoudao 4 and Tianlongyou 619 (43.2% higher on average). As a result, the rice flour of southern semi-glutinous japonica varieties had higher pasting temperature, peak viscosity, breakdown value, and lower setback viscosity, and the cooked rice had higher stickiness, less hardness and elasticity. 【Conclusion】Taste quality is a synergy of multiple factors of cooked rice, such as appearance, taste and cold rice texture. Appropriate protein components and amylose ratio are the key factors affecting pasting characteristics of rice flour and sensory taste of rice. In this study, the high eating quality northern japonica varieties had lower pasting temperatures, moderate hardness, and better elasticity, while the high eating quality southern semi-glutinous japonica varieties exhibited higher breakdown value, and the cooked rice had higher viscosity and better appearance.

Key words: Japonica rice, taste quality, sensory evaluation, starch structure, pasting characteristics

朱大伟, 郑欣, 余静, 牟仁祥, 陈铭学, 邵雅芳, 章林平. 中国高食味北方粳稻与南方半糯粳稻品种理化特性及食味品质的差异分析[J]. 中国农业科学, 2024, 57(3): 469-483.

ZHU DaWei, ZHENG Xin, YU Jing, MOU RenXiang, CHEN MingXue, SHAO YaFang, ZHANG LinPing. Differences in Physicochemical Characteristics and Eating Quality Between High Taste Northern Japonica Rice and Southern Semi- Glutinous Japonica Rice Varieties in China[J]. Scientia Agricultura Sinica, 2024, 57(3): 469-483.

0
/ / 推荐

导出引用管理器 EndNote|Reference Manager|ProCite|BibTeX|RefWorks

链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2024.03.004

https://www.chinaagrisci.com/CN/Y2024/V57/I3/469

图/表 12

图1

图2

图3

图4

图5

图6

表1

表2

图7

表3

表4

图8

参考文献 39

[1]	CALINGACION M, LABORTE A, NELSON A, RESURRECCION A, CONCEPCION J C, DAYGON V D, MUMM R, REINKE R, DIPTI S, BASSINELLO P Z, MANFUL J, SOPHANY S, LARA K C, BAO J S, XIE L H, LOAIZA K, EL-HISSEWY A, GAYIN J, SHARMA N, RAJESWARI S, MANONMANI S, RANI N S, KOTA S, INDRASARI S D, HABIBI F, HOSSEINI M, TAVASOLI F, SUZUKI K, UMEMOTO T, BOUALAPHANH C, LEE H H, HUNG Y P, RAMLI A, AUNG P P, AHMAD R, WATTOO J I, BANDONILL E, ROMERO M, BRITES C M, HAFEEL R, LUR H S, CHEAUPUN K, JONGDEE S, BLANCO P, BRYANT R, LANG N T, HALL R D, FITZGERALD M. Diversity of global rice markets and the science required for consumer-targeted rice breeding. PLoS ONE, 2014, 9(1): e85106. doi: 10.1371/journal.pone.0085106
[2]	花劲, 周年兵, 张洪程, 霍中洋, 许轲, 魏海燕, 高辉, 郭保卫, 戴其根, 张军, 周培建, 程飞虎, 黄大山, 陈忠平, 陈国梁. 南方粳稻生产与发展研究及对策. 中国稻米, 2014, 20(1): 5-11. doi: 10.3969/j.issn.1006-8082.2014.01.002
	HUA J, ZHOU N B, ZHANG H C, HUO Z Y, XU K, WEI H Y, GAO H, GUO B W, DAI Q G, ZHANG J, ZHOU P J, CHENG F H, HUANG D S, CHEN Z P, CHEN G L. Situation and strategies of Japonica rice production and development in southern China. China Rice, 2014, 20(1): 5-11. (in Chinese)
[3]	段晓亮, 洪宇, 常柳, 商博, 邢晓婷, 孙辉. 我国粳稻主要品种品质概况分析. 粮油食品科技, 2019, 27(6): 31-34, 10.
	DUAN X L, HONG Y, CHANG L, SHANG B, XING X T, SUN H. Quality analysis of main japonica rice varieties in China. Science and Technology of Cereals, Oils and Foods, 2019, 27(6): 31-34, 10. (in Chinese)
[4]	陈培峰, 顾俊荣, 乔中英, 赵步洪, 季红娟, 董明辉. 江苏省主要粳稻品种稻米品质研究. 西南农业学报, 2018, 31(5): 877-883.
	CHEN P F, GU J R, QIAO Z Y, ZHAO B H, JI H J, DONG M H. Study on rice quality of main Japonica rice varieties in Jiangsu Province. Southwest China Journal of Agricultural Sciences, 2018, 31(5): 877-883. (in Chinese)
[5]	岳红亮, 赵庆勇, 赵春芳, 田铮, 陈涛, 梁文化, 张亚东, 王忠红, 王才林. 江苏省半糯粳稻食味品质特征及其与感官评价的关系. 中国粮油学报, 2020, 35(6): 7-14, 22.
	YUE H L, ZHAO Q Y, ZHAO C F, TIAN Z, CHEN T, LIANG W H, ZHANG Y D, WANG Z H, WANG C L. Characteristics of edible quality and their relationship with sensory evaluation of semi-waxy japonica rice varieties from Jiangsu Province. Journal of the Chinese Cereals and Oils Association, 2020, 35(6): 7-14, 22. (in Chinese)
[6]	赵春芳, 岳红亮, 黄双杰, 周丽慧, 赵凌, 张亚东, 陈涛, 朱镇, 赵庆勇, 姚姝, 梁文化, 路凯, 王才林. 南粳系列水稻品种的食味品质与稻米理化特性. 中国农业科学, 2019, 52(5): 909-920. doi: 10.3864/j.issn.0578-1752.2019.05.012.
	ZHAO C F, YUE H L, HUANG S J, ZHOU L H, ZHAO L, ZHANG Y D, CHEN T, ZHU Z, ZHAO Q Y, YAO S, LIANG W H, LU K, WANG C L. Eating quality and physicochemical properties in Nanjing rice varieties. Scientia Agricultura Sinica, 2019, 52(5): 909-920. doi: 10.3864/j.issn.0578-1752.2019.05.012. (in Chinese)
[7]	朱大伟, 章林平, 陈铭学, 方长云, 于永红, 郑小龙, 邵雅芳. 中国优质稻品种品质及食味感官评分值的特征. 中国农业科学, 2022, 55(7): 1271-1283. doi: 10.3864/j.issn.0578-1752.2022.07.002.
	ZHU D W, ZHANG L P, CHEN M X, FANG C Y, YU Y H, ZHENG X L, SHAO Y F. Characteristics of high-quality rice varieties and taste sensory evaluation values in China. Scientia Agricultura Sinica, 2022, 55(7): 1271-1283. doi: 10.3864/j.issn.0578-1752.2022.07.002. (in Chinese)
[8]	赵春芳, 岳红亮, 田铮, 顾明超, 赵凌, 赵庆勇, 朱镇, 陈涛, 周丽慧, 姚姝, 梁文化, 路凯, 张亚东, 王才林. 江苏和东北粳稻稻米理化特性及Wx和OsSSIIa基因序列分析. 作物学报, 2020, 46(6): 878-888. doi: 10.3724/SP.J.1006.2020.92043
	ZHAO C F, YUE H L, TIAN Z, GU M C, ZHAO L, ZHAO Q Y, ZHU Z, CHEN T, ZHOU L H, YAO S, LIANG W H, LU K, ZHANG Y D, WANG C L. Physicochemical properties and sequence analysis of Wx and OsSSIIa genes in Japonica rice cultivars from Jiangsu province and northeast of China. Acta Agronomica Sinica, 2020, 46(6): 878-888. (in Chinese) doi: 10.3724/SP.J.1006.2020.92043
[9]	ZHANG C Q, ZHOU L H, ZHU Z B, LU H W, ZHOU X Z, QIAN Y T, LI Q F, LU Y, GU M H, LIU Q Q. Characterization of grain quality and starch fine structure of two Japonica rice (Oryza sativa) cultivars with good sensory properties at different temperatures during the filling stage. Journal of Agricultural and Food Chemistry, 2016, 64(20): 4048-4057. doi: 10.1021/acs.jafc.6b00083
[10]	肖鹏, 邵雅芳, 包劲松. 稻米糊化温度的遗传与分子机理研究进展. 中国农业科技导报, 2010, 12(1): 23-30.
	XIAO P, SHAO Y F, BAO J S. Research progress on genetics and molecular mechanism of starch gelatinization temperature of rice grain. Journal of Agricultural Science and Technology, 2010, 12(1): 23-30. (in Chinese) doi: 10.3969/j.issn.1008-0864.2010.
[11]	杨远柱, 王凯, 符辰建, 秦鹏, 谢志梅, 胡小淳, 刘珊珊, 陈蕾, 黄雨晴. 中国杂交籼稻品质改良现状分析. 杂交水稻, 2020, 35(3): 1-7.
	YANG Y Z, WANG K, FU C J, QIN P, XIE Z M, HU X C, LIU S S, CHEN L, HUANG Y Q. Analysis on grain quality improvement of indica hybrid rice in China. Hybrid Rice, 2020, 35(3): 1-7. (in Chinese)
[12]	TOMLINS K, MANFUL J, GAYIN J, KUDJAWU B, TAMAKLOE I. Study of sensory evaluation, consumer acceptability, affordability and market price of rice. Journal of the Science of Food and Agriculture, 2007, 87(8): 1564-1575. doi: 10.1002/jsfa.v87:8
[13]	BAO J S, XIAO P, HIRATSUKA M, SUN M, UMEMOTO T. Granule-bound SSIIa protein content and its relationship with amylopectin structure and gelatinization temperature of rice starch. Starch, 2009, 61(8): 431-437. doi: 10.1002/star.v61:8
[14]	CHUNG H J, LIU Q A, LEE L, WEI D Z. Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents. Food Hydrocolloids, 2011, 25(5): 968-975. doi: 10.1016/j.foodhyd.2010.09.011
[15]	隋炯明, 李欣, 严松, 严长杰, 张蓉, 汤述翥, 陆驹飞, 陈宗祥, 顾铭洪. 稻米淀粉RVA谱特征与品质性状相关性研究. 中国农业科学, 2005, 38(4): 657-663. doi: 10.3864/j.issn.0578-1752.at-2004-2441.
	SUI J M, LI X, YAN S, YAN C J, ZHANG R, TANG S Z, LU J F, CHEN Z X, GU M H. Studies on the rice RVA profile characteristics and its correlation with the quality. Scientia Agricultura Sinica, 2005, 38(4): 657-663. doi: 10.3864/j.issn.0578-1752.at-2004-2441. (in Chinese)
[16]	KHARABIAN-MASOULEH A, WATERS D L E, REINKE R F, WARD R, HENRY R J. SNP in starch biosynthesis genes associated with nutritional and functional properties of rice. Scientific Reports, 2012, 2: 557. doi: 10.1038/srep00557
[17]	余静, 李水梅, 徐清宇, 郑欣, 邵雅芳, 朱大伟. 稻米蛋白组分提取与测定. 农产品质量与安全, 2023(2): 10-14, 32.
	YU J, LI S M, XU Q Y, ZHENG X, SHAO Y F, ZHU D W. Extraction and determination of rice protein fractions. Quality and Safety of Agro-Products, 2023(2): 10-14, 32. (in Chinese)
[18]	WEI C X, QIN F L, ZHOU W D, YU H G, XU B, CHEN C, ZHU L J, WANG Y P, GU M H, LIU Q Q. Granule structure and distribution of allomorphs in C-type high-amylose rice starch granule modified by antisense RNA inhibition of starch branching enzyme. Journal of Agricultural and Food Chemistry, 2010, 58(22): 11946-11954. doi: 10.1021/jf103412d pmid: 21033746
[19]	WU A C, LI E P, GILBERT R G. Exploring extraction/dissolution procedures for analysis of starch chain-length distributions. Carbohydrate Polymers, 2014, 114: 36-42. doi: 10.1016/j.carbpol.2014.08.001 pmid: 25263861
[20]	Approved Methods of the AACC, 8th ed.; American Association of Cereal Chemists (AACC): St. Paul, MN, 1984.
[21]	CRUZ F S, BOULTON M, HULL R, AZZAM O. International rice research institute, Los Baños, Philippines. Journal of Phytopathology, 1999, 147: 653-659. doi: 10.1046/j.1439-0434.1999.00452.x
[22]	LIU Q H, ZHOU X B, YANG L Q, LI T A. Effects of chalkiness on cooking, eating and nutritional qualities of rice in two indica varieties. Rice Science, 2009, 16(2): 161-164. doi: 10.1016/S1672-6308(08)60074-8
[23]	SINGH N, SODHI N S, KAUR M, SAXENA S K. Physico-chemical, morphological, thermal, cooking and textural properties of chalky and translucent rice kernels. Food Chemistry, 2003, 82(3): 433-439. doi: 10.1016/S0308-8146(03)00007-4
[24]	史玉良, 杨勇, 李雪飞, 李钱峰, 黄李春, 张昌泉, 宋学堂, 刘巧泉. 不同直链淀粉含量软米品种品质性状的比较. 中国水稻科学, 2022, 36(6): 601-610. doi: 10.16819/j.1001-7216.2022.211212
	SHI Y L, YANG Y, LI X F, LI Q F, HUANG L C, ZHANG C Q, SONG X T, LIU Q Q. Comparison of grain quality profiles of japonica soft rice varieties with different amylose contents. Chinese Journal of Rice Science, 2022, 36(6): 601-610. (in Chinese)
[25]	ZHANG C Q, CHEN S J, REN X Y, LU Y, LIU D R, CAI X L, LI Q F, GAO J P, LIU Q Q. Molecular structure and physicochemical properties of starches from rice with different amylose contents resulting from modification of OsGBSSⅠactivity. Journal of Agricultural and Food Chemistry, 2017, 65(10): 2222-2232. doi: 10.1021/acs.jafc.6b05448
[26]	LI C F, JI Y, LI E P. Understanding the influences of rice starch fine structure and protein content on cooked rice texture. Starch, 2022, 74(11/12): 253.
[27]	SHI Y C, CAPITANI T, TRZASKO P, JEFFCOAT R. Molecular structure of a low-amylopectin starch and other high-amylose maize starches. Journal of Cereal Science, 1998, 27(3): 289-299. doi: 10.1006/jcrs.1997.9998
[28]	LI H Y, PRAKASH S, NICHOLSON T M, FITZGERALD M A, GILBERT R G. The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains. Food Chemistry, 2016, 196: 702-711. doi: 10.1016/j.foodchem.2015.09.112 pmid: 26593544
[29]	赵春芳, 赵庆勇, 吕远大, 陈涛, 姚姝, 赵凌, 周丽慧, 梁文化, 朱镇, 王才林, 张亚东. 半糯粳稻品种核心标记的筛选及DNA指纹图谱的构建. 中国农业科学, 2022, 55(23): 4567-4582. doi: 10.3864/j.issn.0578-1752.2022.23.001.
	ZHAO C F, ZHAO Q Y, LÜ Y D, CHEN T, YAO S, ZHAO L, ZHOU L H, LIANG W H, ZHU Z, WANG C L, ZHANG Y D. Screening of core markers and construction of DNA fingerprints of semi-waxy Japonica rice varieties. Scientia Agricultura Sinica, 2022, 55(23): 4567-4582. doi: 10.3864/j.issn.0578-1752.2022.23.001. (in Chinese)
[30]	ZHU Y, XU D, MA Z T, CHEN X Y, ZHANG M Y, ZHANG C, LIU G D, WEI H Y, ZHANG H C. Differences in eating quality attributes between Japonica rice from the northeast region and semiglutinous Japonica rice from the Yangtze River Delta of China. Foods, 2021, 10(11): 2770. doi: 10.3390/foods10112770
[31]	NING H F, LIU Z H, WANG Q S, LIN Z M, CHEN S J, LI G H, WANG S H, DING Y F. Effect of nitrogen fertilizer application on grain phytic acid and protein concentrations in Japonica rice and its variations with genotypes. Journal of Cereal Science, 2009, 50(1): 49-55. doi: 10.1016/j.jcs.2009.02.005
[32]	麻荣荣, 王玲玲, 王凡, 田耀旗. 溶出固形物对软米硬度和黏弹性的影响. 食品科学技术学报, 2021, 39(5): 117-124.
	MA R R, WANG L L, WANG F, TIAN Y Q. Effect of dissolved solids on hardness and viscoelasticity of soft rice. Journal of Food Science and Technology, 2021, 39(5): 117-124. (in Chinese)
[33]	TONG C, CHEN Y L, TANG F F, XU F F, HUANG Y, CHEN H, BAO J S. Genetic diversity of amylose content and RVA pasting parameters in 20 rice accessions grown in Hainan, China. Food Chemistry, 2014, 161(11): 239-245. doi: 10.1016/j.foodchem.2014.04.011
[34]	SALEH M I, JEAN-FRANCOIS M. Effect of protein disruption using proteolytic treatment on cooked rice texture properties. Journal of Texture Studies, 2007, 38(4): 423-437. doi: 10.1111/jts.2007.38.issue-4
[35]	TESTER R F, KARKALAS J, QI X. Starch-composition, fine structure and architecture. Journal of Cereal Science, 2004, 39(2): 151-165. doi: 10.1016/j.jcs.2003.12.001
[36]	LI E P, WU C A C, LI J, LIU Q Q, GILBERT R G. Improved understanding of rice amylose biosynthesis from advanced starch structural characterization. Rice, 2015, 8(1): 55. doi: 10.1186/s12284-015-0055-4 pmid: 26082161
[37]	TENG B, ZHANG Y, DU S Y, WU J D, LI Z F, LUO Z X, YANG J B. Crystalline, thermal and swelling properties of starches from single-segment substitution lines with different Wx alleles in rice (Oryza sativa L.). Journal of the Science of Food and Agriculture, 2017, 97(1): 108-114. doi: 10.1002/jsfa.2017.97.issue-1
[38]	ZHANG S, LI Z, LIN L S, ZHANG L, WEI C X. Starch components, starch properties and appearance quality of opaque kernels from rice mutants. Molecules, 2019, 24(24): 4580. doi: 10.3390/molecules24244580
[39]	ZHU Y, XU D, CHEN X Y, MA Z T, MA H Z, ZHANG M Y, LIU G D, WEI H Y, ZHANG H C. Quality characteristics of semi-glutinous Japonica rice cultivated in the middle and lower reaches of the Yangtze River in China. Journal of the Science of Food and Agriculture, 2021, 102(9): 3712-3723. doi: 10.1002/jsfa.v102.9

品种类型 Variety type	品种 Variety	直链与总淀粉比 AM/(AM+AP)	直链淀粉与支链淀粉比 AM/AP	支链淀粉短链与长链比 AP1/AP2	直链淀粉短链与长链比 AM1/AM2
对照CK	越光YG	11.8±0.10b	0.13±0.002c	3.57±0.05e	2.42±0.06c
北方粳稻 Northern Japonica rice	五优稻4号WYD 4	15.2±0.12a	0.18±0.003b	4.34±0.04d	2.03±0.04e
	天隆优619 TLY 619	17.7±0.14a	0.22±0.004a	4.69±0.06cd	2.11±0.05de
	吉粳816 JG 816	13.2±0.12b	0.14±0.005c	6.68±0.04a	2.68±0.06b
	均值Mean value	15.4	0.18	5.2	2.3
	变异系数CV	14.5	22.2	24.1	15.6
南方半糯性粳稻 Southern semi-glutinous Japonica rice	南粳46 NG 46	6.0±0.13c	0.08±0.006d	5.85±0.02b	2.99±0.04a
	银香38 YX 38	7.0±0.11c	0.08±0.007d	5.59±0.03b	2.20±0.05cd
	宁香粳9号NXG 9	7.8±0.12c	0.08±0.005d	4.66±0.04c	2.94±0.06a
	均值Mean value	7.0	0.08	5.4	2.7
	变异系数CV	12.5	0	11.7	16.3

品种类型 Variety type	品种 Variety	Fa链含量（DP 6—12） Fa content	Fb₁链含量（DP 13—24） Fb₁ content	Fb₂链含量（DP 25—36） Fb₂ content	Fb₃链含量（DP 37+） Fb₃ content
对照CK	越光YG	25.5±0.12c	47.8±0.10b	11.2±0.15b	15.5±0.20b
北方粳稻 Northern Japonica rice	五优稻4号WYD 4	30.5±0.11a	47.4±0.09c	9.6±0.16c	12.5±0.21d
	天隆优619 TLY 619	26.7±0.12b	47.8±0.12b	10.5±0.14b	15.0±0.22c
	吉粳816 JG 816	20.2±0.13d	49.0±0.13d	12.8±0.17a	18.0±0.19a
	均值Mean value	25.8	48.1	11.0	15.2
	变异系数CV	20.2	1.7	15.3	18.0
南方半糯性粳稻 Southern semi-glutinous Japonica rice	南粳46 NG 46	25.8±0.14c	48.0±0.14b	11.2±0.16b	15.0±0.18c
	银香38 YX 38	25.8±0.12c	48.5±0.11a	10.9±0.17b	14.7±0.17c
	宁香粳9号NXG 9	26.4±0.13b	48.2±0.10b	10.8±0.18b	14.6±0.16c
	均值Mean value	26.0	48.2	11.0	14.8
	变异系数CV	1.3	0.5	2.1	1.3

品种类型 Variety type	品种 Variety	热焓值 ΔH_gel(J·g^-1)	峰值温度 Tp (℃)	起始温度 To (℃)	终止温度 Tc (℃)
对照CK	越光YG	9.2±0.17a	70.0±0.23a	64.3±0.21a	77.9±0.13a
北方粳稻 Northern Japonica rice	五优稻4号 WYD 4	8.4±0.21c	66.8±0.32c	60.3±0.26d	75.5±0.14c
	天隆优619 TLY 619	7.9±0.23c	67.0±0.30c	60.6±0.35d	75.3±0.17c
	吉粳816 JG 816	8.2±0.22c	68.5±0.35b	62.0±0.26c	76.2±0.18b
	均值Mean value	8.2	67.4	60.9	75.6
	变异系数CV	3.0	1.3	1.5	0.6
南方半糯性粳稻 Southern semi-glutinous Japonica rice	南粳46 NG 46	9.1±0.18ab	69.5±0.30a	63.3±0.24b	77.1±0.20b
	银香38 YX 38	8.9±0.16b	69.5±0.25a	62.4±0.20bc	77.6±0.21a
	宁香粳9号NXG 9	9.1±0.17ab	70.4±0.27a	64.4±0.10a	78.2±0.22a
	均值Mean value	9.1	69.8	63.4	77.6
	变异系数CV	1.2	0.8	1.5	0.7

品种类型 Variety type	品种 Variety	峰值黏度 PV (cP)	热浆黏度 TV (cP)	崩解值 BV (cP)	终值黏度 FV (cP)	消减值 SV (cP)
对照CK	越光YG	3504±4a	2220±3a	1284±1b	3372±3a	-132±3c
北方粳稻 Northern Japonica rice	五优稻4号 WYD 4	2818±5d	2150±5a	668±3d	3264±4b	446±4b
	天隆优619 TLY 619	2240±8f	1601±4c	639±6d	2896±5d	656±5a
	吉粳816 JG 816	2514±6e	1732±5bc	782±5c	3017±6c	503±5b
	均值Mean value	2524	1828	696	3059	535
	变异系数CV	11.5	15.7	10.9	6.1	20.3
南方半糯性粳稻 Southern semi-glutinous Japonica rice	南粳46 NG 46	3444±7a	2208±8a	1236±7b	2988±4c	-456±6d
	银香38 YX 38	3290±8b	1712±6bc	1578±5a	2367±5f	-923±4f
	宁香粳9号NXG 9	3082±5c	1861±7b	1221±7b	2527±6e	-555±3e
	均值Mean value	3272	1927	1345	2627	-645
	变异系数CV	5.6	13.2	15.0	12.3	38.2