[目的]明确我国优质北方粳稻和南方半糯性粳稻稻米理化特性与米饭感官食味品质的差异,为优质粳稻培育提供依据.[方法]以代表性高食味北方粳稻品种、南方半糯性粳稻品种为材料,以日本越光大米为对照,系统分析比较 2 种类型粳米外观品质、淀粉精细结构、蛋白组分、米粉糊化特性、米饭质地和感官食味品质的差异.[结果]虽然 3 个北方粳稻品种和3个南方半糯性粳稻品种具有较高的感官食味值,但在淀粉精细结构、蛋白组分、米粉糊化特性和米饭质地等指标上存在显著性差异.在米饭感官食味方面,3 个高食味北方粳稻品种表现出较好的适口性(96-98 分),3 个南方半糯性粳稻品种表现出较好的冷饭质地(92-100 分).在理化特性方面,3 个北方粳稻品种表现出较高的表观直链淀粉含量(17.6%—19.6%),较低的粗蛋白含量、醇溶蛋白和谷蛋白含量.3个南方半糯性粳稻品种表现出较低的直链淀粉含量(8.5%—10.5%),较高的谷蛋白及醇溶蛋白含量.在淀粉精细结构方面,3个南方半糯性粳稻品种的直链淀粉含量和直支比较低(均值低54.7%和55.6%),支链淀粉链长分布相似度高.此外,南粳46和宁香粳9号的直链淀粉短链与长链比高于五优稻4号和天隆优619(均值高 43.2%).因此,与北方粳稻相比,南方半糯性粳稻品种的米粉具有较高的糊化温度、峰值黏度、崩解值,较低的消减值,米饭具有较高的黏度、较小的硬度和弹性.[结论]高食味北方粳稻品种具有较低的糊化温度,适中的硬度和较好的弹性;而高食味南方半糯性粳稻品种表现出较高的崩解值,其米饭黏度较高,外观较好.
[Objective]Clarifying the differences of physicochemical characteristics and sensory taste qualities between northern japonica and southern semi-glutinous high eating quality japonica rice varieties in China is of great significance to the cultivation of high eating quality japonica rice.[Method]In this study,representative northern japonica varieties and southern semi-glutinous japonica varieties were used as materials,Japanese Koshihikari rice was used as a control to systematically analyze the differences in appearance quality,starch fine structure,protein components,pasting properties of rice flour,cooked-rice texture,and sensory taste qualities of the two categories of japonica rice.[Result]Although the three northern japonica varieties and the three southern semi-glutinous japonica varieties had high similar sensory taste values,they had significant differences of starch fine structure,protein components,pasting characteristics,and cooked-rice texture.For cooked rice sensory taste,three high taste northern japonica varieties showed better palatability(96-98 points),and three southern semi-glutinous japonica varieties showed better cold rice texture(92-100 points).For physicochemical characteristics,the three northern japonica varieties showed higher apparent amylose content(17.6%-19.6%),lower crude protein,gliadin and glutenin content.The three southern semi-glutinous japonica varieties showed lower apparent amylose content(8.5%-10.5%)and higher gliadin and glutenin content.For starch fine structure,the amylose content and amylose/amylopectin ratio of the three southern semi-glutinous japonica rice varieties were low(54.7%and 55.6%lower on average,respectively),and they had similar amylopectin chain length distribution.In addition,the ratio of amylose short chain to long chain in Nanjing 46 and Ningxiangjing 9 was higher than that in Wuyoudao 4 and Tianlongyou 619(43.2%higher on average).As a result,the rice flour of southern semi-glutinous japonica varieties had higher pasting temperature,peak viscosity,breakdown value,and lower setback viscosity,and the cooked rice had higher stickiness,less hardness and elasticity.[Conclusion]Taste quality is a synergy of multiple factors of cooked rice,such as appearance,taste and cold rice texture.Appropriate protein components and amylose ratio are the key factors affecting pasting characteristics of rice flour and sensory taste of rice.In this study,the high eating quality northern japonica varieties had lower pasting temperatures,moderate hardness,and better elasticity,while the high eating quality southern semi-glutinous japonica varieties exhibited higher breakdown value,and the cooked rice had higher viscosity and better appearance.
朱大伟;郑欣;余静;牟仁祥;陈铭学;邵雅芳;章林平
中国水稻研究所/农业农村部稻米及制品质量监督检验测试中心,杭州 311400
粳稻;食味;感官评价;淀粉结构;糊化特性
Japonica rice;taste quality;sensory evaluation;starch structure;pasting characteristics
《中国农业科学》 2024 (003)
469-483 / 15
国家自然科学基金(31901453,32301932)、国家水稻产业技术体系(CARS-01)、浙江省"领雁"研发攻关计划(2023C02014)、院所统筹基本科研业务项目(CPSIBRF-CNRRI-202125、202126)
10.3864/j.issn.0578-1752.2024.03.004
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