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为了解不同Wx基因型稻米在贮藏过程中的食用蒸煮品质和RVA谱变化,采用高温高湿人工加速老化方法,对5个携有不同Wx等位基因水稻品系的种子在87.5%相对湿度和42℃条件下分别处理0、5 d、10 d、15 d、20 d、25 d和30 d。结果显示,经高温高湿老化处理后,稻米直链淀粉含量、碱消值和胶稠度的变化不大,而RVA谱特征值在整个老化过程中存在较大波动。总体来看,消减值的变异系数最大,达20.71%;其次是崩解值和回复值,分别达到17.52%和14.25%;峰值时间和起浆温度的变异系数最小,只有2.34%和0.91%。不同Wx基因型稻米RVA特征值在老化过程中的稳定性并不一致。其中,Wxt基因型稻米的最高黏度和崩解值变异幅度最小;Wxg1基因型稻米的热浆黏度、消减值、回复值和峰值时间最为稳定;Wxg2基因型稻米冷胶黏度的波动最小。本研究结果,可为今后在水稻品质耐储藏实践中延缓稻米品质的劣变提供理论依据和参考。
In order to understand the cooking quality and RVA profile of different Wx genotypes during storage, the five Wx-allelic rice lines with 87.5% relative humidity and 42 ℃ for 0, 5 d, 10 d, 15 d, 20 d, 25 d and 30 d respectively. The results showed that there was no significant change in amylose content, alkali value and gel consistency of rice after aging at high temperature and high humidity, but the characteristic value of RVA spectrum fluctuated greatly throughout the aging process. Overall, the coefficient of variation of the depreciation value is the largest, reaching 20.71%; followed by the value of disintegration and the value of recovery, respectively 17.52% and 14.25%; the coefficient of variation of peak time and starting temperature is the smallest, only 2.34% and 0.91% . The stability of RVA eigenvalues in different Wx genotypes during aging was not the same. Wxg1 genotype rice had the lowest variation in maximum viscosity and disintegration value; Wxg1 genotype rice had the most stable, hot-paste viscosity, abatement, recovery and peak time; Wxg2 genotype had the least fluctuation in cold glue viscosity. The results of this study may provide theoretical basis and reference for the future delay of quality degradation of rice in rice quality resistance storage practice.