食品科学 ›› 2020, Vol. 41 ›› Issue (23): 35-41.doi: 10.7506/spkx1002-6630-20191029-327

• 基础研究 • 上一篇    下一篇

不同品种大米组分含量与米饭加工品质特性的关系

李枝芳,姚轶俊,张磊,王立峰   

  1. (南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,江苏 南京 210023)
  • 出版日期:2020-12-15 发布日期:2020-12-28
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFD0400500);江苏省研究生科研与实践创新计划项目(KYCX18_1430)

Correlation Analysis between Contents of Chemical Components in Different Rice Cultivars and Quality Characteristics of Cooked Rice

LI Zhifang, YAO Yijun, ZHANG Lei, WANG Lifeng   

  1. (Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China)
  • Online:2020-12-15 Published:2020-12-28

摘要: 大米是我国最主要的粮食作物之一,不同产地和品种的大米之间各组分含量差异较大,且对其加工品质有不同程度的影响。本实验在比较不同品种大米组分含量和加工品质之间差异性的基础上,通过系统分析组分含量与大米糊化特性和米饭质构的相关性,在多组分前提下,研究对大米糊化特性和米饭质构品质影响最显著的特征组分并分析其相关性。结果表明:大米组分中总蛋白、清蛋白、球蛋白、醇溶蛋白、谷蛋白、直链淀粉质量分数差异较大,变异系数分别为10.84%、30.33%、12.36%、18.12%、26.18%和23.73%。同时蛋白质与淀粉质量分数分别是决定大米的糊化特性和米饭质构品质的最关键因素。实验可为大米加工的适宜性研究提供理论参考。

关键词: 大米;组分含量;糊化特性;质构品质;相关性

Abstract: Rice is one of the most important food crops in China. The chemical components of rice vary greatly with production areas and varieties and have different effects on the processing quality of rice. In this study, 15 different rice cultivars were compared for differences in chemical components and processing quality, and the correlations of chemical components of rice with starch gelatinization properties and cooked rice texture were systematically analyzed. Further, we identified the characteristic components with the most significant impact on starch gelatinization properties and cooked rice texture. The results showed that significant differences existed among cultivars in the contents of total protein, albumin, globulin, gliadin, gluten and amylose, with variation coefficients of 10.84%, 30.33%, 12.36%, 18.12%, 26.18%, and 23.73%, respectively. Moreover, the contents of protein and starch were found to be the most important factors that determine starch gelatinization characteristics and cooked rice texture quality. This study provides theoretical data for rice processing suitability evaluation.

Key words: rice; contents of chemical components; gelatinization characteristics; texture quality; correlation

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