南粳系列水稻品种的食味品质与稻米理化特性

doi:10.3864/j.issn.0578-1752.2019.05.012

摘要/Abstract

摘要：

【目的】明确3个优良食味南粳品种的主要蒸煮食味品质性状的特点及与亲本间的差异,为水稻优质育种提供理论依据。【方法】本研究以南粳系列优良食味粳稻品种南粳46、南粳9108、南粳5055及其父本关东194、母本武粳13和武香粳14为试验材料,比较分析稻米理化特性、支链淀粉分支结构、RVA谱黏滞性、热力学特性、米饭食味特性等25个食味品质相关性状的差异,分析稻米理化性状与米饭食味特征值间的关系、化学成分和支链淀粉分支结构与理化特性间的关系。【结果】 3个南粳品种在大多数性状上具有一致性,与常规粳稻亲本武粳13和武香粳14相比,3个南粳品种均具有更小的直链淀粉含量、峰值时间、热浆黏度、最终黏度、回复值、消减值、回生焓、回生率和米饭硬度值,更大的胶稠度、崩解值、米饭黏度值和综合食味值。在支链淀粉分支结构上,3个南粳品种的A链（DP6-12）比例更大,而B1链（DP13-24）更小。3个南粳品种大多数性状均与关东194相似,说明南粳系列品种的食味品质特性遗传自关东194。3个南粳品种中亦存在差异性状,南粳46的蛋白质含量和热力学参数更低,南粳9108的脂肪含量更高,而南粳5055的成糊温度更高。相关性分析表明,除蛋白质含量、糊化温度、峰值时间外,米饭综合食味值与稻米大多数理化性状存在显著或极显著的相关性,而稻米理化特性主要受直链淀粉含量的影响。【结论】 3个南粳品种食味品质的优异特性是具有更低的糊化和回生特性,更高的胶稠度和米饭黏性,更短的糊化时间和更大的崩解性能。较低的直链淀粉含量是其优良食味品质形成的主要原因,而蛋白质含量和支链淀粉分支链比例主要对糊化和回生特性起作用。

关键词: 水稻, 蒸煮食味品质, 直链淀粉含量, 支链淀粉链长, RVA谱

Abstract:

【Objective】 The aim of this study was to confirm the main characteristics of cooking and eating quality in three Nanjing rice varieties and to clarify the differences between them and their parents, so as to provide theoretical basis for improvement of high grain quality rice varieties. 【Method】 Three Japonica rice varieties (Nanjing 46, Nanjing 9108, Nanjing 5055) and their parents (Kanto 194, Wujing 13 and Wuxiangjing 14) were used as experimental materials. Twenty-five eating quality related traits, including physicochemical characteristics, amylopectin branching structure, RVA spectrum properties, thermal properties and taste characteristics of cooked rice, were measured and the differences were compared among the six rice varieties. The relationships between physicochemical properties and taste characteristics of cooked rice, and between chemical composition, amylopectin structure and functional characteristics were analyzed. 【Result】 Three Nanjing japonica rice varieties were consistent in the most of the investigated traits. Compared to Wujing 13 and Wuxiangjing 14, three Nanjing varieties contained lower amylose content, peak time, though, final, setback and consistent viscosity, retrogradation enthalpy and rate, and hardness of cooked rice, and higher gel consistency, breakdown viscosity, stickiness and comprehensive value of cooked rice. In amylopectin structure, the proportion of A-chain (DP6-12) was higher, while that of B1-chain (DP13-24) was smaller. The three Nanjing varieties were more similar to Kanto 194 in most of the investigated traits, indicating that the eating quality traits of three Nanjing varieties were inherited from Kanto 194. There were differences among three Nanjing varieties, Nanjing 46 had lower protein content and thermal parameters, Nanjing 9108 contained higher lipid content, and Nanjing 5055 had higher pasting temperature than other two Nanjing varieties. Correlation analysis showed that except for protein content, gelatinization temperature and peak time, significant or extremely significant correlations between the comprehensive value of cooked rice and most of physicochemical properties were identified. Further analysis showed that physicochemical characteristics of rice were mainly contributed by amylose content. 【Conclusion】 The excellent eating quality characteristics of three Nanjing rice varieties have been mostly attributed to lower gelatinization and retrogradation, higher gel consistency and stickiness, shorter gelatinization time and greater breakdown. Lower amylose content was the main cause for high taste quality formation of cooked rice, whereas protein content and amylopectin branching ratio played roles in gelatinization and retrogradation.

Key words: rice, cooking and eating quality, amylose content, amylopectin chain length, RVA spectrum

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[J]. 中国农业科学, 2019, 52(5): 909-920.

ZHAO ChunFang,YUE HongLiang,HUANG ShuangJie,ZHOU LiHui,ZHAO Ling,ZHANG YaDong,CHEN Tao,ZHU Zhen,ZHAO QingYong,YAO Shu,LIANG WenHua,LU Kai,WANG CaiLin. Eating Quality and Physicochemical Properties in Nanjing Rice Varieties[J]. Scientia Agricultura Sinica, 2019, 52(5): 909-920.

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品种 Variety	水分含量 Moisture (%)	总淀粉含量 Total starch content (%)	蛋白质含量 Protein content (%)	脂肪含量 Lipid content (%)	直链淀粉含量 Amylose content (%)	胶稠度 Gel consistency (mm)	直链淀粉含量 AC (%)-2016	蛋白质含量 PC (%)-2016
南粳46 NJ46	13.0±0.3a	80.2±1.13a	7.25±0.06b	0.78±0.03b	10.49±0.18c	85.0±2.0a	9.97±0.14c	7.56±0.06b
南粳5055 NJ5055	12.8±0.2a	80.5±1.84a	7.91±0.03a	0.75±0.00b	9.51±0.21c	86.7±1.5a	9.74±0.18c	8.14±0.05a
南粳9108 NJ9108	12.6±0.3a	80.6±1.45a	7.80±0.14a	0.87±0.01a	9.90±0.12c	84.3±2.5a	9.56±0.17c	8.09±0.04a
关东194 Kanto194	12.6±0.2a	80.2±0.89a	7.39±0.04b	0.78±0.01b	7.57±0.21d	83.7±1.2a	8.42±0.24d	7.51±0.02b
武粳13 WJ13	12.7±0.3a	80.3±1.14a	8.00±0.26a	0.72±0.02b	16.45±0.38b	72.0±2.0b	16.88±0.21b	8.34±0.04a
武香粳14 WXJ14	12.5±0.3a	80.8±1.53a	7.87±0.19a	0.25±0.01c	17.98±0.13a	74.7±1.5b	18.32±0.31a	8.14±0.03a

品种 Variety	峰值黏度 PV (cP)	热浆黏度 TV (cP)	最终黏度 FV (cP)	崩解值 BDV (cP)	消减值 SBV (cP)	回复值 CSV (cP)	成糊温度 PaT (℃)	峰值时间 PeT (min)
南粳46 NJ46	2495.0±128.7b	1304.5±67.2b	1892.5±61.5b	1190.5±61.5b	-452.5±279.3b	588.0±5.7b	71.0±0.6c	6.3±0.2b
南粳5055 NJ5055	2577.5±111.0b	1605.0±129.0b	2099.0±108.9b	972.5±12.0b	-478.5±2.1b	494.0±9.9b	72.0±0.3b	6.4±0.1b
南粳9108 NJ9108	2344.0±96.2b	1349.5±70.0b	1920.0±36.8b	1058.0±76.4b	-424.0±132.9b	570.5±33.2b	71.0±0.8c	6.2±0.3b
关东194 Kanto194	2904.0±8.5a	1131.5±68.6c	1540.5±53.0c	1522.5±293.5a	-1113.5±309.0c	409.0±15.6c	76.0±1.4a	5.2±0.1c
武粳13 WJ13	2835.5±132.2a	2110.5±224.2a	3108.5±41.7a	575.0±144.3c	273.0±90.5a	998.0±165.8a	72.5±1.0b	6.5±0.4a
武香粳14 WXJ14	2637.0±140.4b	1855.5±180.7a	2947.5±190.2a	831.5±30.4b	310.5±50.2a	1092.0±90.5a	72.1±0.2b	6.5±0.1a

品种 Variety	起始温度 To (℃)	峰值温度 Tp (℃)	最终温度 Tc (℃)	糊化焓 ?H_gel (J·G^-1)	回生焓 ?H_ret(J·G^-1)	回生度 R (%)
南粳46 NJ46	60.71±0.61d	67.52±0.77c	78.64±1.55ab	6.32±0.98b	0.41±0.01c	6.62±0.79c
南粳5055 NJ5055	63.09±0.21bc	70.04±1.74ab	79.67±3.22ab	7.36±0.78a	0.48±0.04c	6.62±1.28c
南粳9108 NJ9108	64.26±0.14ab	70.79±0.31ab	80.72±0.16a	7.96±0.96a	0.57±0.02c	7.19±1.18c
关东194 Kanto194	65.45±0.93a	72.82±2.90a	82.89±3.74a	8.05±0.64a	0.50±0.09c	6.32±1.58c
武粳13 WJ13	62.67±0.48bc	69.66±0.95ab	81.96±1.83a	5.88±0.05c	1.98±0.21a	33.6±3.93a
武香粳14 WXJ14	61.84±0.22cd	67.97±0.03b	77.79±0.70b	6.38±1.05b	0.88±0.08b	14.2±3.58b

食味特性 Taste properties	直链淀粉含量 AC	蛋白质含量 PC	脂肪含量 LC	A链 A Chain	B1链 B1 Chain	胶稠度 GC	峰值黏度 PV	热浆黏度 TV	最终黏度 FV	崩解值 BDV
食味值Taste value	-0.878**	-0.570	0.712	0.827*	-0.820*	0.924**	-0.578	-0.874**	-0.904**	0.701
硬度值Hardness	0.943**	0.558	-0.795*	-0.742	0.703	-0.894**	0.402	0.894**	0.941**	-0.757*
黏度值Stickiness	-0.938**	-0.566	0.781*	0.814*	-0.772*	0.943**	-0.467	-0.874**	-0.929**	0.721
食味特性 Taste properties	消减值 SBV	回复值 CSV	成糊温度 PaT	峰值时间 PeT	起始温度 To	峰值温度 Tp	终止温度 Tc	糊化焓 ?H_gel	回生焓 ?H_ret	回生度 R
食味值Taste value	-0.762*	-0.871**	-0.131	-0.501	0.337	0.284	0.054	0.850*	-0.791*	-0.801*
硬度值Hardness	0.857*	0.930**	-0.068	0.651	-0.521	-0.492	-0.278	-0.855*	0.716	0.737
黏度值Stickiness	-0.826*	-0.934**	-0.033	-0.546	0.400	0.391	0.194	0.827*	-0.758*	-0.769*

性状Characteristics	直链淀粉含量AC	蛋白质含量PC	脂肪含量LC	A链∑DP 6-12	B1链∑DP 13-24
胶稠度GC	-0.910**	-0.519	0.599	0.941**	-0.872*
峰值黏度PV	0.154	-0.004	-0.173	-0.515	0.616
热浆黏度TV	0.879**	0.794*	-0.512	-0.795*	0.790*
最终黏度FV	0.963**	0.716	-0.637	-0.814*	0.762*
崩解值BDV	-0.822*	-0.818*	0.374	0.703	-0.674
消减值SBV	0.956**	0.666	-0.624	-0.686	0.588
回复值CSV	0.998**	0.555	-0.751	-0.775*	0.666
成糊温度PaT	-0.292	-0.257	0.037	-0.115	0.230
峰值时间PeT	0.726	0.582	-0.417	-0.349	0.289
起始温度To	-0.615	-0.124	0.382	0.169	-0.048
峰值温度Tp	-0.649	-0.137	0.502	0.112	0.051
终止温度Tc	-0.474	-0.119	0.528	-0.154	0.320
糊化焓?H_gel	-0.818*	-0.463	0.393	0.821*	-0.793*
回生焓?H_ret	0.712	0.592	-0.190	-0.970**	0.965**
回生度R	0.731	0.567	-0.209	-0.960**	0.950**