杂交稻米的直链淀粉含量与米饭口感粘度硬度关系的研究.pdfVIP

第27卷 第3期 作　物　学　报 . 27, . 3 V ol N o 2001 年5月 A CTA A GRONOM ICA S IN ICA M ay, 2001 杂交稻米的直链淀粉含量与米饭口感粘度硬度关系的研究 朱庆森　杜　永 　王志琴　郎有忠　汤述翥　杨建昌　张祖建 (扬州大学, 农业部江苏省作物栽培生理重点实验室, 江苏扬州 225009) 提　要　通过对若干组直链淀粉含量相近或有明显差异的杂交稻和常规稻米饭品尝口感粘、硬度的分 析, 结果表明: 杂交稻米的平均直链淀粉含量仍是制约米饭口感粘、硬度的重要因子, 但其制约力明 显低于对常规稻的制约力; 在直链淀粉含量相近的情况下, 杂交稻较同亚种的常规稻米饭口感偏粘、 偏软, 亚种间杂交稻与籼型常规稻相比情况亦如此, 与粳型常规稻相比情况则不一样, 杂交稻混合米 中所含的低直链淀粉米起促使其米饭偏粘、偏软的作用。 关键词　杂交稻; 直链淀粉含量; 米饭; 食味; 粘度; 硬度 Rela tion sh ip between Amylose Con ten t and Edible Stick iness and Sof t- ness of Cooked R ice of Hybr ids 　 　 　 　 ZHU Q ing Sen DU Yong WAN G Zh i Q in TAN G Shu Zhu LAN G You Zhong 　 YAN G J ian Chang ZHAN G Zu J ian (K ey L ab of C rop Cultivation and P hy siology of A g riculture M inistry , Y angzgou U niversity , Y angzhou, 225009, China) 　　 , Abstract By tasting cooked rice of sim ilar or different am ylose contents for hybrid ind ica and jap onica , the study show ed that the average A C w as the m ain factor to affect edible stick iness . , and softness of cooked rice How ever the relationsh ip in hybrid w as apparently w eaker than that in ind ica and jap onica . U nder sim ilar A C content, the hybrid rice w as stick ier and softer than the inbrids of the sam e varietal group , and the subspecfic hybr