摘要
为分析太湖地区地方特色糯稻品种稻米品质性状,为后续特色糯稻种质的开发和利用提供依据,以鸭血糯和苏御糯及对照品种红壳糯和白壳糯为材料,分析了稻米的基本理化品质和淀粉结构特性。结果表明,鸭血糯和苏御糯具有较高的蛋白质含量和表观直链淀粉含量;鸭血糯和苏御糯米粉和淀粉均表现出较低的黏滞性,通过淀粉粒扫描电镜分析发现较小的淀粉粒可能是导致鸭血糯和苏御糯米粉和淀粉黏滞性较低的重要原因;热力学特性分析结果表明,鸭血糯淀粉具有最高的糊化温度和热焓值并且较易发生回生,其次是苏御糯淀粉;晶体结构分析表明,4个糯稻淀粉均表现为典型的A类型晶体结构,但鸭血糯淀粉的长程有序程度和短程有序程度均最高,其次是苏御糯淀粉。
In order to provide useful information for the subsequent utilization of local waxy rice germplasm resources,we evaluated the grain quality characteristics of four local waxy rice varieties(Yaxuenuo,Suyunuo,Hongkenuo and Baikenuo)from Taihu Lake region.Basic physical,chemical profiles and starch structure characteristics of four rice varieties were analyzed.The results showed that the Yaxuenuo and Suyunuo contained the highest total protein content and apparent amylose content.Flours and starch of Yaxuenuo and Suyunuo both exhibited an obvious low viscosity.The starch was isolated and analyzed by scanning electron micrographs.The results showed that the average size of starch was smaller in Yaxuenuo and Suyunuo,which might be an important reason for the low starch viscosity.The starch thermal properties was measured by differential scanning calorimetry thermal analyzer,and the data showed that starch from Yaxuenuo had the highest gelatinization curve and followed by Suyunuo.The crystal structure analysis showed that four waxy rice starch displayed a typical A-type crystal type,however,the long-range order and shortrange orders structures of Yaxuenuo starch were the highest,followed by Suyunuo starch.
作者
朱正斌
杨勇
冯琳皓
陆彦
沈雪林
刘巧泉
张昌泉
Zhu Zhengbin;Yang yong;Feng Linhao;Lu Yan;Shen Xuelin;Liu Qiaoquan;Zhang Changquan(Suzhou Seed Management Station,Suzhou 215011,Jiangsu,China;Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding,Agricultural College of Yangzhou University,Yangzhou 225009,Jiangsu,China)
出处
《作物杂志》
CAS
北大核心
2020年第4期91-98,共8页
Crops
基金
国家自然科学基金(31561143008,31872860,31901517)
江苏省科技计划(19KJA560006,BE2018357)
江苏省农业科技自主创新基金(CX(18)1001)
苏州市科技计划(SNG201902)。
关键词
糯稻
稻米品质
淀粉结构
糊化温度
晶体结构
Waxy rice
Grain quality
Starch structure
Gelatinization temperature
Crystal structure
