10个水稻品种(组合)食味特性的研究.pdf

ofAnhui 安徽农业科学。Journal A咖．$ci．2010。38(3)：1177—1178，1184 责任编辑夏静责任校对卢瑶 10个水稻品种(组合)食昧特性的研究 张欣1”，施利利1，一，丁得亮1,2，黄晓珊1，一，赵梅1．-，王松文1，-，崔晶1，2· (1．天津农学院农学系。天津300384；2．天津中日水稻品质·食味研究中心，天津300384) 摘要[目的]研究水稻直链淀粉舍量、蛋白质含量与RVA特征值间的关系及其食味特性。[方法]以在天津市推广的10个水稻品种 (组合)为材料，通过测定分析其直链淀粉含量、蛋白质含量、RVA特征值及食味值研究了其食味特性。[结果]试验稻米的直链淀粉含 量与最高粘度、崩解值呈极显著负相关，与消减值呈显著正相关。其相关系数分别为一0．826、一0．86l和0．896。试验稻米的蛋白质含量 市改良水稻品种和选育优良食味品种提供了理论依据。 关键词水稻：品质；食味；直链淀粉；蛋白质；RVA谱 l 中图分类号$51 文献标识码A 文章编号晒17—66ll(2010)03一Oll77一∞ onthe Characteristicsof10Rice InvestigationPalatability Varieties(Combinations) ZHANGXinetal of (Department 300384) Agronomy，TianjinAgiculturalUniversity，Tianjin Abstract rnle wasto f Obiective the the contentandRVAviscositycharacters purposestudyrelationshipsamongamylosecontent，protein ofriceanditS characteristics．IMethod『With10rice in palatability varieties(combinations)generalisedTianjin their characteristicswerestudied and their char- palatability throughdetermininganalyzingamylosecontents，proteincontents．RVAviscosity actersand ResultThe contentsoftestedriceshowed correlationwitIltIleir palatabilityvalues．I amylose extremelysigniticanflynegative peaIc viscositiesbreakdownvaluesand correlation and positiveconelationwiththeirsetbackvalues，theircoeflicientswere一0．826and significantly 一0．861 contentsof and0．896 testedrice showed correlationwiththeirsetbackvaluesand respectively．Theprotdin only signitlcandynegative theircorrelationcoefficientwas