论文部分内容阅读
笔者分析了黔东南190种地方糯稻的粗蛋白质、粗淀粉、粗脂肪、糊化温度、赖氨酸,色氨酸、凝胶稠度等七项理化特性。统计表明,不同糯稻类型(籼型与粳型)在粗蛋白质、粗脂肪、糊化温度平均值之间无显著差异;得到了本州地方糯稻粗蛋白质中赖氨酸含量(克/16.8克氮)依品种粗蛋白质含量的回归方程为:(?)=3.24+0.12x-0.0081x~2(n=169),在品种粗蛋白质8～14％含量范围内负相关显著;发现地方糯禾在粗蛋白质、糊化温度及粗脂肪与州内其它糯稻有极显著差异,初步提出了较优食味的糯稻与品种较低粗蛋白质含量、较低糊化温度值(BEPT)及较高粗脂肪含量有关,为糯稻的品质育种和发展糯稻商品生产提供了一定的科学依据。
The author analyzed seven physicochemical properties of crude protein, crude starch, crude fat, gelatinization temperature, lysine, tryptophan and gel consistency in 190 kinds of local glutinous rice in Southeast Guizhou. The statistical results showed that there was no significant difference in the average temperature of crude protein, crude fat and gelatinization between different glutinous rice types (indica and japonica); the contents of lysine (g / 16.8 g nitrogen) The regression equation of the crude protein content of the cultivars was: (?) = 3.24 + 0.12x-0.0081x ~ 2 (n = 169), and significant negative correlation was found in the range of 8-14% Protein, gelatinization temperature and crude fat were significantly different from other glutinous rice in the state. The glutinous rice with better taste was initially suggested to be associated with lower crude protein content, lower gelatinization temperature (BEPT) and higher crude fat content , Provided some scientific basis for the quality breeding and development of glutinous rice commodity production of glutinous rice.