南粳系列水稻品种的食味品质与稻米理化特性

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

Eating Quality and Physicochemical Properties in Nanjing Rice Varieties

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

表5 稻米主要化学成分及支链淀粉分支链比例与理化特性间的相关性

Table 5 Correlation between main chemical components and amylopectin structure and physicochemical properties

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?Hgel -0.818* -0.463 0.393 0.821* -0.793* 回生焓?Hret 0.712 0.592 -0.190 -0.970** 0.965** 回生度R 0.731 0.567 -0.209 -0.960** 0.950**