表观直链淀粉和蛋白质双低型粳稻食味的关联性状分析
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摘要
表观直链淀粉含量(AAC)和蛋白质含量(PC)是影响水稻食味品质的主要因素,在一定范围内,二者越低则食味越佳,因此表观直链淀粉和蛋白质双低的粳稻资源中可能蕴含食味优良材料,而我国现用品种几乎没有这种类型。为找寻可供利用的资源,根据资源性状记录,从国家品种资源库选取来自19个国家和地区的粳稻资源,连同本课题组保留材料,共收集347份粳稻资源,经过直链淀粉和蛋白质含量测定,确定其中表观直链淀粉和蛋白质双低型品种65份,包括日本软、稻花香、盐粳48等。利用米饭食味计和快速粘度分析(RVA)仪测定了全部材料的食味品质性状及淀粉理化性状,分析不同直链淀粉含量和蛋白质含量品种间差异,以期明确双低型粳稻资源的食味特性及其与表观直链淀粉和蛋白质含量性状的关联。结果表明:供试材料AAC多为12%～16%,总体上表观直链淀粉含量低;稻米PC多为8.8%～9.2%,含量较高和较低的品种相对较少;食味值为35.80～82.40,均值为66.59,食味值为60.0～70.0的品种最多;RVA特征值变异较大,最高粘度、冷胶粘度和消减值的变异系数分别为13.5%、17.8%和20.9%;而热浆粘度和崩解值的变异系数高达52.7%和40.3%。AAC、PC与RVA值显著相关;双低品种的食味值最高。食味值得分高于70的10份优良资源,均表现为AAC低于15%,PC低于9.2%。可见,优良食味稻米中,AAC和PC均是影响食味的重要因子,在选择低AAC的稻米的同时,降低PC才能提高稻米的食味,双低型粳稻资源中广泛存在食味优良的材料。
Apparent amylose content(AAC) and protein content(PC) play important roles on eating quality of rice. Generally, the lower AAC and PC of rice, the better taste is showed. Therefore, there may exist good eating quality materials in japonica rice resources with low AAC and low PC. However, there is almost none in China. In order to look for available resources, 347 variety resources with different AAC and PC japonica rice were collected from the National Bank according to the resource characters, which come from nineteen countries and regions, and together with the reserve resources accumulated in the research group. After testing standard of amylase and protein, there determined 65 double low type rice such as Snowpeal, Daohuaxiang and Yanjing 48 and so on. These varieties were used to measure the eating quality and starch physical and chemical properties,in order to pinpoint the relevance between taste traits and endosperm characters of both low amylase content and protein content type resource. The result showed that:(1) AAC was lower in total, mainly between 12%-16%, with smaller changing range; PC was mainly between 8.8%-9.2%, with less number of higher PC and lower PC varieties; Taste value was mainly between 35.8 to82.4, with an average of 66.59, and varieties with value of 60.0 ～70.0 were most; RVA characteristic value varied greatly, the variation coefficients of the highest viscosity, cold viscosity and setback were 13.5%, 17.8% and 20.9% respectively, and the variation coefficients of the hot viscosity and breakdown, cold viscosity and setback were as high as 52.7% and 40.3%.(2) There existed significant correlationship among AAC, PC and RVA value; low AAC and low PC varieties had the highest taste value.(3) This research selected the comprehensive performance resource of 10 varieties, which assumed AAC was lower than 15%, PC was lower than 9.2%, and the taste value was higher than 70. The study indicated that both AAC and PC play important roles in eating quality of rice, and therefore when low AAC cultivars were choose, reducing PC could improve taste value of rice. In conclusion, there existed extensively better eating quality rice in double low type rice resource.
Apparent amylose content(AAC) and protein content(PC) play important roles on eating quality of rice. Generally, the lower AAC and PC of rice, the better taste is showed. Therefore, there may exist good eating quality materials in japonica rice resources with low AAC and low PC. However, there is almost none in China. In order to look for available resources, 347 variety resources with different AAC and PC japonica rice were collected from the National Bank according to the resource characters, which come from nineteen countries and regions, and together with the reserve resources accumulated in the research group. After testing standard of amylase and protein, there determined 65 double low type rice such as Snowpeal, Daohuaxiang and Yanjing 48 and so on. These varieties were used to measure the eating quality and starch physical and chemical properties,in order to pinpoint the relevance between taste traits and endosperm characters of both low amylase content and protein content type resource. The result showed that:(1) AAC was lower in total, mainly between 12%-16%, with smaller changing range; PC was mainly between 8.8%-9.2%, with less number of higher PC and lower PC varieties; Taste value was mainly between 35.8 to82.4, with an average of 66.59, and varieties with value of 60.0 ～70.0 were most; RVA characteristic value varied greatly, the variation coefficients of the highest viscosity, cold viscosity and setback were 13.5%, 17.8% and 20.9% respectively, and the variation coefficients of the hot viscosity and breakdown, cold viscosity and setback were as high as 52.7% and 40.3%.(2) There existed significant correlationship among AAC, PC and RVA value; low AAC and low PC varieties had the highest taste value.(3) This research selected the comprehensive performance resource of 10 varieties, which assumed AAC was lower than 15%, PC was lower than 9.2%, and the taste value was higher than 70. The study indicated that both AAC and PC play important roles in eating quality of rice, and therefore when low AAC cultivars were choose, reducing PC could improve taste value of rice. In conclusion, there existed extensively better eating quality rice in double low type rice resource.
引文
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[4] ZHU T,JACKSON D S,WEHLING R L,et al.Comparison of amylose determination methods and the development of a dual wavelength iodine binding technique[J].Cereal Chem,2008,85:51-58.
[5] FITZGERALD M A,BERGMAN C J,RESSURRECCION A P,et al.Addressing the dilemmas of measuring amylose in rice[J].Cereal Chem,2009,86:492-498.
[6] MUKERJEA R,ROBYT J F.Isolation, structure,and characterization of the putative soluble amyloses from potato,wheat,and rice starches[J].Carbohydr Res,2010,345:449-451.
[7]张欣,施利利,丁得亮,等.稻米蛋白质相关性状与RVA特征谱及食味品质的关系[J].食品科技,2014(10):188-191.
[8]张启莉.籼稻米蛋白质影响米饭蒸煮食味品质的研究[D].雅安:四川农业大学,2012.
[9]楠谷彰人.中日水稻品种的食味比较[J].北方水稻,2007(5):72-77.
[10]隋炯明,李欣,严松,等.稻米淀粉RVA谱特征与品质性状相关性研究[J].中国农业科学,2005(4):657-663.
[11]李先喆,徐庆国,刘红梅.不同地域水稻的RVA谱特征值及其与蛋白质含量的关系[J].湖南农业大学学报(自然科学版),2016(1):1-5.
[12]李刚,邓其明,李双成,等.稻米淀粉RVA谱特征与品质性状的相关性[J].中国水稻科学,2009(1):99-102.
[13]舒庆尧,吴殿星,夏英武,等.稻米淀粉RVA谱特征的亚种间差异初析[J].作物学报,1999,25(3):279-283.
[14]谢黎虹,罗炬,唐绍清,等.蛋白质影响水稻米饭食味品质的机理[J].中国水稻科学,2013(1):91-96.
[15]王继馨,张云江,程爱华,等.水稻蛋白亚基含量对米饭食味的影响[J].中国农学通报,2008(1):89-92.
[16] GB/T 15683-2008/ISO 6647-1:2007.大米直链淀粉含量测定.
[17] GB 5009.5-2010.食品安全国家标准食品中蛋白质的测定.
[18] GB/T 21305-2007/ISO 712:1998.Cereals and cereal products-Determination of moisture content-Routine reference method.
[19]陈能,罗玉坤,谢黎红,等.我国水稻品种的蛋白质含量及与米质的相关性研究[J].作物学报,2006,32(8):1193-1196.
[20]徐铨,唐亮,徐凡,等.粳稻食味品质改良研究现状与展望[J].作物学报,2013,39(6):961-968.
[21]崔晶,森田茂纪.水稻食味学[M].天津:天津教育出版社,2007:1-15.
[22] SINGH N,KAUR L,SANDHU K S,et al.Relationships between physicochemical,morphological,thermal,rheological properties of rice starches[J].Food Hydrocolloids,2006,20(4):532-542.
[23] WANG L,XIE B J,SHI J,et al.Physicochemical properties and structure of starches from Chinese rice cultivars[J].Food Hydrocolloids,2010,24(2-3):208-216.
[24]张小明,石春海,富田桂.粳稻米淀粉特性与食味间的相关性分析[J].中国水稻科学,2002,16(2):157-161.
[25]应存山.中国稻种资源[M].北京:中国农业科技出版社,1993:86-87.
[26]向远鸿,唐启源,黄燕湘.稻米品质性状相关性研究[J].湖南农学院学报,1990,16(4):325-330.
[27]李贤勇,王元凯,王楚桃.稻米蒸煮品质与营养品质的相关性分析[J].西南农业学报,2001,14(3):21-24.
[28]李欣,张蓉,隋炯明,等.稻米淀粉粘滞谱特征的表现及其遗传[J].中国水稻科学,2004,18(5):384-390.
[29]李霞辉,张瑞英,孟庆虹,等.粳稻品种食味品质评价方法的研究进展[J].北方水稻,2007,37(5):5-9.
[30]李霞辉,潘国君,张瑞英,等.粳稻品种食味品质的现状及提升策略[J].北方水稻,2009,39(1):71-74.
[31]隋炯明,李欣,严松,等.稻米淀粉RVA谱特征与品质性状相关性研究[J].中国农业科学,2005,38(4):657-663.
[32]贾良,丁雪云,王平荣,等.稻米淀粉RVA谱特征及其与理化品质性状相关性的研究[J].作物学报,2008,34(5):790-794.
[33] NILSSON A C,OSTMAN E M,GRANFELDT Y,et al.Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects[J].J Clinic Nutr,2008,87:645-654.
[34] CHUNG H J,LIU Q,LEE L,et al.Relationship between the structure,physicochemical properties and in vitro digestibility of rice starches with different amylose contents[J].Food Hydrocolloids,2011,25:968-975.
[35] PARK I M,IBANEZ A M,ZHONG F,et al.Gelatinization and pasting properties of waxy and non-waxy rice starches[J].Starch,2007,59:388-396.
[36]吴殿星,舒庆尧,夏英武.RVA分析辅助选择食用优质早籼稻的研究[J].中国水稻科学,2001,15(1):57-59.
[37] NAKAMURA S,SATOH H,OHTSUBO K.Development of formulae for estimating amylose content,amylopectin chain length distribution,and resistant starch content based on the iodine absorption curve of rice starch[J].Biosci Biotech Bioch,2015,79(3):443-455.
[38]邹德堂.黑龙江省稻米品质性状的主成分分析[J].东北农业大学学报,2008,39(3):17-21.
[39]边嘉宾,施利利,张欣,等.稻米主要品质性状的相关及主成分分析[J].中国农学通报,2012,28(24):8-12.
[2] AREUM C,LEE H J,BRUCE R H,et al.Effects of ripening temperature on starch structure and gelatinization, pasting,and cooking properties in rice(Oryza sativa)[J].Journal of Agricultural and Food Chemistry,2015,63:3085-3093.
[3] MAHMOOD T,TUMER M A,STODDARD F L.Comparison of methods for colorimetric amylose determination in cereal grains[J].Starch-St覿rke,2007,59:357-365.
[4] ZHU T,JACKSON D S,WEHLING R L,et al.Comparison of amylose determination methods and the development of a dual wavelength iodine binding technique[J].Cereal Chem,2008,85:51-58.
[5] FITZGERALD M A,BERGMAN C J,RESSURRECCION A P,et al.Addressing the dilemmas of measuring amylose in rice[J].Cereal Chem,2009,86:492-498.
[6] MUKERJEA R,ROBYT J F.Isolation, structure,and characterization of the putative soluble amyloses from potato,wheat,and rice starches[J].Carbohydr Res,2010,345:449-451.
[7]张欣,施利利,丁得亮,等.稻米蛋白质相关性状与RVA特征谱及食味品质的关系[J].食品科技,2014(10):188-191.
[8]张启莉.籼稻米蛋白质影响米饭蒸煮食味品质的研究[D].雅安:四川农业大学,2012.
[9]楠谷彰人.中日水稻品种的食味比较[J].北方水稻,2007(5):72-77.
[10]隋炯明,李欣,严松,等.稻米淀粉RVA谱特征与品质性状相关性研究[J].中国农业科学,2005(4):657-663.
[11]李先喆,徐庆国,刘红梅.不同地域水稻的RVA谱特征值及其与蛋白质含量的关系[J].湖南农业大学学报(自然科学版),2016(1):1-5.
[12]李刚,邓其明,李双成,等.稻米淀粉RVA谱特征与品质性状的相关性[J].中国水稻科学,2009(1):99-102.
[13]舒庆尧,吴殿星,夏英武,等.稻米淀粉RVA谱特征的亚种间差异初析[J].作物学报,1999,25(3):279-283.
[14]谢黎虹,罗炬,唐绍清,等.蛋白质影响水稻米饭食味品质的机理[J].中国水稻科学,2013(1):91-96.
[15]王继馨,张云江,程爱华,等.水稻蛋白亚基含量对米饭食味的影响[J].中国农学通报,2008(1):89-92.
[16] GB/T 15683-2008/ISO 6647-1:2007.大米直链淀粉含量测定.
[17] GB 5009.5-2010.食品安全国家标准食品中蛋白质的测定.
[18] GB/T 21305-2007/ISO 712:1998.Cereals and cereal products-Determination of moisture content-Routine reference method.
[19]陈能,罗玉坤,谢黎红,等.我国水稻品种的蛋白质含量及与米质的相关性研究[J].作物学报,2006,32(8):1193-1196.
[20]徐铨,唐亮,徐凡,等.粳稻食味品质改良研究现状与展望[J].作物学报,2013,39(6):961-968.
[21]崔晶,森田茂纪.水稻食味学[M].天津:天津教育出版社,2007:1-15.
[22] SINGH N,KAUR L,SANDHU K S,et al.Relationships between physicochemical,morphological,thermal,rheological properties of rice starches[J].Food Hydrocolloids,2006,20(4):532-542.
[23] WANG L,XIE B J,SHI J,et al.Physicochemical properties and structure of starches from Chinese rice cultivars[J].Food Hydrocolloids,2010,24(2-3):208-216.
[24]张小明,石春海,富田桂.粳稻米淀粉特性与食味间的相关性分析[J].中国水稻科学,2002,16(2):157-161.
[25]应存山.中国稻种资源[M].北京:中国农业科技出版社,1993:86-87.
[26]向远鸿,唐启源,黄燕湘.稻米品质性状相关性研究[J].湖南农学院学报,1990,16(4):325-330.
[27]李贤勇,王元凯,王楚桃.稻米蒸煮品质与营养品质的相关性分析[J].西南农业学报,2001,14(3):21-24.
[28]李欣,张蓉,隋炯明,等.稻米淀粉粘滞谱特征的表现及其遗传[J].中国水稻科学,2004,18(5):384-390.
[29]李霞辉,张瑞英,孟庆虹,等.粳稻品种食味品质评价方法的研究进展[J].北方水稻,2007,37(5):5-9.
[30]李霞辉,潘国君,张瑞英,等.粳稻品种食味品质的现状及提升策略[J].北方水稻,2009,39(1):71-74.
[31]隋炯明,李欣,严松,等.稻米淀粉RVA谱特征与品质性状相关性研究[J].中国农业科学,2005,38(4):657-663.
[32]贾良,丁雪云,王平荣,等.稻米淀粉RVA谱特征及其与理化品质性状相关性的研究[J].作物学报,2008,34(5):790-794.
[33] NILSSON A C,OSTMAN E M,GRANFELDT Y,et al.Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects[J].J Clinic Nutr,2008,87:645-654.
[34] CHUNG H J,LIU Q,LEE L,et al.Relationship between the structure,physicochemical properties and in vitro digestibility of rice starches with different amylose contents[J].Food Hydrocolloids,2011,25:968-975.
[35] PARK I M,IBANEZ A M,ZHONG F,et al.Gelatinization and pasting properties of waxy and non-waxy rice starches[J].Starch,2007,59:388-396.
[36]吴殿星,舒庆尧,夏英武.RVA分析辅助选择食用优质早籼稻的研究[J].中国水稻科学,2001,15(1):57-59.
[37] NAKAMURA S,SATOH H,OHTSUBO K.Development of formulae for estimating amylose content,amylopectin chain length distribution,and resistant starch content based on the iodine absorption curve of rice starch[J].Biosci Biotech Bioch,2015,79(3):443-455.
[38]邹德堂.黑龙江省稻米品质性状的主成分分析[J].东北农业大学学报,2008,39(3):17-21.
[39]边嘉宾,施利利,张欣,等.稻米主要品质性状的相关及主成分分析[J].中国农学通报,2012,28(24):8-12.