水稻淀粉糊化温度表征差异的比较
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摘要
糊化温度(GT)是稻米蒸煮食味品质的检测指标之一,也是衡量淀粉品质的重要指标。为了提供淀粉糊化温度的最佳测试方案,本实验以102个水稻回交重组自交系单株为材料,采用三种方法来表征稻米的糊化温度,并通过检测各单株的表观直链淀粉含量(AAC),将材料按AAC背景分类,对三种方法进行比较分析。结果显示,在明确样品AAC分类且属于同一类型的情况下,校准成糊温度(PTm)才能准确表征糊化温度(GT);在低AAC(7.8%～19.75%)和中高AAC(20.22%～34.92%)中,PTm只比DSC测定的糊化温度(Tp)分别高0.9℃(P=0.19>0.05)和0.7℃(P=0.11>0.05);样品AAC不分类的PTm和Tp之间存在极显著差异(P<0.001)。RVA成糊温度(PaT)与Tp相比过高,不能用来表征淀粉的糊化特性。DSC法虽然重复性好,结果准确,但成本高,制样困难。因此,当所测样品的AAC属于低或中高的同一类型时,PTm能准确表征GT;当所测样品的AAC未知或属于不同类型时,PTm仅能反映糊化温度的变化趋势。
Gelatinization temperature(GT) is one of important indices measuring qualities of rice eating and cooking as well as starch. In order to provide the best testing method for GT, a total of 102 rice plants came from backcross inbred lines were used as materials in this investigation and GT was measured by three methods. Furthermore, the apparent amylose content(AAC) of every single plant was detected. Then the samples were classified according to AAC therein. On that score, three measurements were compared and analyzed under the circumstance of different AAC. Results showed that Calibrated pasting temperature(PTm) could accurately predict GT when the AAC of samples belonged to same type; In low AAC(7.8%～19.75%) and middle-high AAC(20.22%～34.92%), PTm is only higher 0.9 ℃(P=0.19>0.05)and 0.7 ℃(P=0.11>0.05) than Tp measured by differential scanning calorimetry(DSC), respectively. When the AAC of total samples were not classified, their difference between PTm and Tp was extremely significant(P<0.001). The pasting temperature(PaT) tested by RVA was too high compared with Tp. Therefore, it could not be used to represent GT of starch when DSC method possesses advantages of high repeatability and accuracy. However, it is expensive, and sample making is very difficult. Hence, when AAC of samples belonged to the same type of low AAC or middle-high AAC, PTm could accurately represent GT; the PTm could only report the variation trend of GT when the AAC of samples were unknown or belonged to different types.
Gelatinization temperature(GT) is one of important indices measuring qualities of rice eating and cooking as well as starch. In order to provide the best testing method for GT, a total of 102 rice plants came from backcross inbred lines were used as materials in this investigation and GT was measured by three methods. Furthermore, the apparent amylose content(AAC) of every single plant was detected. Then the samples were classified according to AAC therein. On that score, three measurements were compared and analyzed under the circumstance of different AAC. Results showed that Calibrated pasting temperature(PTm) could accurately predict GT when the AAC of samples belonged to same type; In low AAC(7.8%～19.75%) and middle-high AAC(20.22%～34.92%), PTm is only higher 0.9 ℃(P=0.19>0.05)and 0.7 ℃(P=0.11>0.05) than Tp measured by differential scanning calorimetry(DSC), respectively. When the AAC of total samples were not classified, their difference between PTm and Tp was extremely significant(P<0.001). The pasting temperature(PaT) tested by RVA was too high compared with Tp. Therefore, it could not be used to represent GT of starch when DSC method possesses advantages of high repeatability and accuracy. However, it is expensive, and sample making is very difficult. Hence, when AAC of samples belonged to the same type of low AAC or middle-high AAC, PTm could accurately represent GT; the PTm could only report the variation trend of GT when the AAC of samples were unknown or belonged to different types.
引文
[1]刘长姣,姜爽,于徊萍,等.差示扫描量热法测量玉米淀粉糊化温度的不确定度评定[J].中国食品添加剂,2017(7):160-162 LIU C J,JIANG S,YU H P,et al.Uncertainty evaluation for determination of gelatinization temperature of corn starch by DSC[J].China Food Additives,2017(7):160-162
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[9]曹清明,钟海雁,李忠海,等.蕨根淀粉糊化温度测定及影响因素研究[J].食品与机械,2007(3):16-19CAO Q M,ZHONG H Y,LI Z H,et al.Determination of pasting temperature and its effect factors of pteridium squilinum influence[J].Food and Machinery,2007(3):16-19
[10]冷雪,曹龙奎.利用差示扫描量热仪研究小米淀粉及小米粉的糊化特性[J].食品科学,2015,36(19):60-66LENG X ,CAO L K.Gelatinization characteristics of millet starch and millet flour evaluated by differential scanning calorimeter [J].Food Science,2015,36(19):60-66
[11]中华人民共和国国家标准,GB/T 15683—1995[S].北京:中国标准出版社,1995National standards of the people's republic of china,GB/T 15683—1995[S].Bejing:China Standard Press,1995
[12]苏文丽,向珣朝,徐艳芳,等.非糯水稻的可溶性淀粉合成酶Ⅱa基因(SSII-3)对稻米淀粉黏滞性谱 (RVA谱) 特征的影响[J].农业生物技术学报,2014,22(3):289-297SU W L,XIANG X C,XU Y F,et al.The influence of gene soluble starch synthaseⅡa gene(SSII-3) on rice starch viscosity (RVA profile) in non-glutinous rice(Oryza sativa ssp.indica) [J].Journal of Agricultural Biotechnology,2014,22(3):289-297
[13]张大鹏,吴建国,石春海,等.稻米糊化温度DSC实验条件的优化及相关性分析[J].中国粮油学报,2011,26(11):2-3 ZHANG D P,WU J G,SHI C H,et al.Correlation analysis and optimization of DSC test conditionsfor rice gelatinization temperature[J].Journal of the Chinese Cereals and Oils Association,2011,26(11):2-3
[14]罗玉坤,杨金华.中国优特稻种资源评价[M].北京:中国农业出版社,1998LUO Y K,YANG J H.Evaluation of rice seed resources in China[M].Beijing:China Agricultural Press,1998
[15]VARAVINIT S,SHOBSNGOB S,VARANYANOND W,et al.Effect of amylose content on gelatinization,retrogradation and pasting properties of flours from different cultivars of Thai rice[J].Starch,2003,55:410-415
[16]孙业盈,吕彦,董春林,等.水稻Wx基因与稻米AC、GC和GT的遗传关系[J].作物学报,2005,31(5) :535-539SUN Y Y,LYU Y,DONG C L,et al.Genetic relationship among Wx Gene ,AC,GC and GT of rice[J].Acta Agronomica Sinica,2005,31(5) :535-539
[17]XIANG X C,KANG C F,XU X J,et al.Combined effects of Wx and SSIIa haplotypes on rice starch physicochemical properties [J].Journal of the Science of Food and Agriculture,2017,(97):1229–1234
[18]刘鑫燕,朱孔志,张昌泉,等.利用9311来源的粳型染色体片段代换系定位控制稻米糊化温度的微效QTL[J].作物学报,2014,40(10):1740-1747LIU X Y,ZHU K Z,ZHANG C Q,et al.Mapping of minor QTLs for rice gelatinization temperature using chromo-some segment substitution lines from Indica 9311 in the japonica background [J].Acta Agronomica Sinica,2014,40(10):1740-1747
[19]汪雪雁,张钦发,张艳.微细化处理玉米淀粉对糊化温度及黏度的影响[J],包装工程,2017(3):12-14WANG X Y,ZHANG Q F,ZHANG Y.Impact of micronized treatment of corn starch on the gelatinization temperature and viscosity [J].Packaging Engineering,2017(3):12-14
[20]许永伟,鲁战会,程永强,等.电导率法测定淀粉糊化温度及其影响因素的研究[J].食品科技,2008(10):199-203XU Y W,LU Z H,CHEN Y Q,et al.Determination of starch gelatinization temperature and its influencing factors by conductivity method [J].Food Science and Technology,2008(10):199-203
[21]PUNCHAARNON S,PATHIPANAWAT W,PUTTANLEK C,et al.Effects of relative granule size and gelatinization temperature on paste and gel properties of starch blends [J].Food Research International,2008,41(5):552-561
[22]LIU H,YU L,XIE F,et al.Gelatinization of cornstarch with different amylose/amylopectin content [J].Carbohydrate Polymers,2006,65(3):357-363.
[2]张敢.糯稻淀粉品质性状与淀粉合成相关基因的关联分析[D].杭州:浙江大学,2012ZHANG Gan.Association mapping of starch quality with starch biosynthesizing genes in Waxy rice(Oryza sativa L)[D].Hangzhou Zhejiang University,2012
[3]BAO J,BERGMAN C J,ELIASSONA C.The functionality of rice starch[J].Starch in Food,2004:258-294
[4]肖鹏,邵雅芳,包劲松.稻米糊化温度的遗传与分子机理研究进展[J].中国农业科技导报,2010,12(1):23-30 XIAO P,SHAO Y F,BAO J S.Research progress on genetics and molecular mechanism of starch gelatinization temperature of rice grain [J].Journal of Agricultural Science and Technology,2010,12 (1):23-30
[5]ELIASSON A C.Starch in food:structure,function and applications [M].Boca Raton:CRC Press,2009:87
[6]包劲松.应用RVA测定米粉淀粉成糊温度[J].中国水稻科学,2007,21(5):543～546 BAO J S.Accurate measurement of pasting temperature of rice flour by a rapid visco-analyser [J].Chinese Journal of Rice Science,2007,21(5):543-546
[7]杨博文,向珣朝,许顺菊,等.Wx基因与SSⅢ-2基因互作对稻米蒸煮食味品质的影响[J].西北植物学报,2017,37(5):879-884YANG B W,XIANG X C,XU S J,et.al.Effects for interaction of Wx and SSⅢ-2 on rice eating and cooking qualities[J].Acta Botanica Boreali-Occidentalia Sinica,2017,37(5):879-884
[8]韩文芳,熊善柏,李江涛,等.糯米淀粉的晶体性质和糊化特性[J].中国粮油学报,2015,30(8):48-53 HAN W F,XIONG S B,LI J T,et al.Crystal properties and gelatinization properties of glutinous rice starch [J].Journal of the Chinese Cereals and Oils Association,2015,30(8):48-53
[9]曹清明,钟海雁,李忠海,等.蕨根淀粉糊化温度测定及影响因素研究[J].食品与机械,2007(3):16-19CAO Q M,ZHONG H Y,LI Z H,et al.Determination of pasting temperature and its effect factors of pteridium squilinum influence[J].Food and Machinery,2007(3):16-19
[10]冷雪,曹龙奎.利用差示扫描量热仪研究小米淀粉及小米粉的糊化特性[J].食品科学,2015,36(19):60-66LENG X ,CAO L K.Gelatinization characteristics of millet starch and millet flour evaluated by differential scanning calorimeter [J].Food Science,2015,36(19):60-66
[11]中华人民共和国国家标准,GB/T 15683—1995[S].北京:中国标准出版社,1995National standards of the people's republic of china,GB/T 15683—1995[S].Bejing:China Standard Press,1995
[12]苏文丽,向珣朝,徐艳芳,等.非糯水稻的可溶性淀粉合成酶Ⅱa基因(SSII-3)对稻米淀粉黏滞性谱 (RVA谱) 特征的影响[J].农业生物技术学报,2014,22(3):289-297SU W L,XIANG X C,XU Y F,et al.The influence of gene soluble starch synthaseⅡa gene(SSII-3) on rice starch viscosity (RVA profile) in non-glutinous rice(Oryza sativa ssp.indica) [J].Journal of Agricultural Biotechnology,2014,22(3):289-297
[13]张大鹏,吴建国,石春海,等.稻米糊化温度DSC实验条件的优化及相关性分析[J].中国粮油学报,2011,26(11):2-3 ZHANG D P,WU J G,SHI C H,et al.Correlation analysis and optimization of DSC test conditionsfor rice gelatinization temperature[J].Journal of the Chinese Cereals and Oils Association,2011,26(11):2-3
[14]罗玉坤,杨金华.中国优特稻种资源评价[M].北京:中国农业出版社,1998LUO Y K,YANG J H.Evaluation of rice seed resources in China[M].Beijing:China Agricultural Press,1998
[15]VARAVINIT S,SHOBSNGOB S,VARANYANOND W,et al.Effect of amylose content on gelatinization,retrogradation and pasting properties of flours from different cultivars of Thai rice[J].Starch,2003,55:410-415
[16]孙业盈,吕彦,董春林,等.水稻Wx基因与稻米AC、GC和GT的遗传关系[J].作物学报,2005,31(5) :535-539SUN Y Y,LYU Y,DONG C L,et al.Genetic relationship among Wx Gene ,AC,GC and GT of rice[J].Acta Agronomica Sinica,2005,31(5) :535-539
[17]XIANG X C,KANG C F,XU X J,et al.Combined effects of Wx and SSIIa haplotypes on rice starch physicochemical properties [J].Journal of the Science of Food and Agriculture,2017,(97):1229–1234
[18]刘鑫燕,朱孔志,张昌泉,等.利用9311来源的粳型染色体片段代换系定位控制稻米糊化温度的微效QTL[J].作物学报,2014,40(10):1740-1747LIU X Y,ZHU K Z,ZHANG C Q,et al.Mapping of minor QTLs for rice gelatinization temperature using chromo-some segment substitution lines from Indica 9311 in the japonica background [J].Acta Agronomica Sinica,2014,40(10):1740-1747
[19]汪雪雁,张钦发,张艳.微细化处理玉米淀粉对糊化温度及黏度的影响[J],包装工程,2017(3):12-14WANG X Y,ZHANG Q F,ZHANG Y.Impact of micronized treatment of corn starch on the gelatinization temperature and viscosity [J].Packaging Engineering,2017(3):12-14
[20]许永伟,鲁战会,程永强,等.电导率法测定淀粉糊化温度及其影响因素的研究[J].食品科技,2008(10):199-203XU Y W,LU Z H,CHEN Y Q,et al.Determination of starch gelatinization temperature and its influencing factors by conductivity method [J].Food Science and Technology,2008(10):199-203
[21]PUNCHAARNON S,PATHIPANAWAT W,PUTTANLEK C,et al.Effects of relative granule size and gelatinization temperature on paste and gel properties of starch blends [J].Food Research International,2008,41(5):552-561
[22]LIU H,YU L,XIE F,et al.Gelatinization of cornstarch with different amylose/amylopectin content [J].Carbohydrate Polymers,2006,65(3):357-363.