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

Abstract

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

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.

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References 39

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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

Differences in Physicochemical Characteristics and Eating Quality Between High Taste Northern Japonica Rice and Southern Semi- Glutinous Japonica Rice Varieties in China

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