不同类型水稻支链淀粉理化特性及其与米粉糊化特征的关系.pdfVIP

2006,39(6):1122-1129 Scientia Agricultura Sinica 1 2 3 ( 225009 510642 310006) ** ** ** **** The Physiochemical Characteristics of Amylopectin and Their Relationships to Pasting Properties of Rice Flour in Different Varieties 1,2 2 3 1 1 1 CAI Yi-xia , WANG Wei , ZHU Zhi-wei , ZHANG Zu-jian , YANG Jian-chang , ZHU Qing-sen 1 2 ( Key Laboratory of Crop Genetics Physiology, Yangzhou University, Yangzhou 225009; College of Agriculture, South China Agricultural University, Guangzhou 510642; 3 China National Rice Research Institure, Hangzhou 310006) Abstract: ObjectiveThe objective of this paper is to explore the relationship between the physicochemical properties of amylopectin and pasting character of rice-flour. MethodEight amylopectins from different rice varieties were used as materials, and the physicochemical properties such as blue value (BV) indicating iodine binding capacity and maximum absorption (λmax) and the chromatogram of debranched amylopection were analyzed by Sephadex G75.ResultThe results showed that the differences of BV and λ . of amylopectin among all cultivars were significant. BV and λ of amylopectins from indica varieties were higher max Ap max.Ap than that from Japonica varieties except Baxiluodao. A positive correlation (r=0.995**) between BV and λmax.Ap (except waxy cultivars) was observed. The average chain length of Fr , Fr and Fr separated by Sephadex G75 was greater than 100 glucose unite, 44-47 glucose unite and 10-17 glucose