南粳系列水稻品种的食味品质与稻米理化特性
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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
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Eating Quality and Physicochemical Properties in Nanjing Rice Varieties
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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
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表4 稻米理化性状与米饭食味品质间的相关性
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Table 4 Correlation between physicochemical properties and eating quality parameters of cooked rice of rice flours
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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 ?Hgel | 回生焓 ?Hret | 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* |
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