穗型与胚乳成分对稻米黏弹性的影响
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摘要
北方直立穂型水稻是超级稻的重要株型之一,但这类水稻的适口性一般并不理想。为明确该类水稻的适口性差异所在及其可能的原因,本研究选取70份直立穗型和非直立穗型水稻材料,利用质构仪和快速黏度分析(rapid viscosity analysis,RVA)仪分别对米饭粒和米淀粉进行黏弹性检测,同时分析稻米蛋白质量分数(proteincontent,PC)、表观直链淀粉质量分数(apparent amylose content,AAC)以及支链淀粉精细结构(Fa、Fb_(1+2)和Fb_3)的差异。结果表明:1)根据测试性状按Ward法可以将试材分为3类,直立穗型不能构成独立的一类,但直立穗型品种占比较大类的硬度大、黏性小、拉丝长度短、咀嚼性大,RVA的崩解值小、回冷值大,表现出不良适口性,其胚乳性状表现为AAC、PC、Fb_3质量分数高,而Fa/Fb_3低;2)总体上,黏弹性与AAC、Fb_3质量分数、Fa/Fb_3存在密切的相关关系,但类间相关关系有差异;与RVA特性相比,质构特性与胚乳性状的相关关系更紧密;3)质构测试结果的主要参数与RVA结果存在密切的相关关系。综上可见,穗型与黏弹性可能没有直接联系,部分直立穗型品种可能由于胚乳淀粉组成不佳导致米饭硬度大、黏性小的不良适口性;与RVA相比,质构测试对适口性评价更加简洁直接。
Northern erect panicle type rice is one of the important super-rice strains. However, the palatability of this kind of rice is generally unsatisfactory. In this study, 70 samples of erect panicle type and non-erect panicle type rice were chosen to identify the variability in the palatability of erect panicle type rice and to analyze the possible causes. Textural analyzer and rapid viscosity analysis(RVA) were used to detect the viscoelasticity of cooked rice and rice starch, respectively;meanwhile, the differences in rice protein and apparent amylose contents and amylopectin fine structures(Fa, Fb_(1+2) and Fb_3)were analyzed. The results showed that: 1) all samples were classified by the Ward method into three categories, and erect panicle type rice could not classified into one of these categories; moreover, the categories with high proportions of erect panicle type rice possessed low adhesiveness and stringiness, high hardness and chewiness, small breakdown and high setback value,which revealed poor palatability, and endosperm composition presented high apparent amylose content(AAC), protein content(PC) and Fb_3 content as well as low Fa/Fb_3 ratio; 2) generally, viscoelasticity had a close correlation with AAC, Fb_3 content and Fa/Fb3 ratio, but the correlation among these categories was different. Compared with RVA characteristics, texture properties had greater correlation with endosperm composition; 3) the major texture parameters were closely related with the RVA results. All the above results indicate that there may be no direct correlation between panicle type and viscoelasticity. Some erect panicle type rice cultivars have poor palatability such as high hardness and low viscosity which may be related to endosperm starch composition.Compared with RVA characteristics, texture analyzer is a more direct and simpler method to evaluate rice palatability.
Northern erect panicle type rice is one of the important super-rice strains. However, the palatability of this kind of rice is generally unsatisfactory. In this study, 70 samples of erect panicle type and non-erect panicle type rice were chosen to identify the variability in the palatability of erect panicle type rice and to analyze the possible causes. Textural analyzer and rapid viscosity analysis(RVA) were used to detect the viscoelasticity of cooked rice and rice starch, respectively;meanwhile, the differences in rice protein and apparent amylose contents and amylopectin fine structures(Fa, Fb_(1+2) and Fb_3)were analyzed. The results showed that: 1) all samples were classified by the Ward method into three categories, and erect panicle type rice could not classified into one of these categories; moreover, the categories with high proportions of erect panicle type rice possessed low adhesiveness and stringiness, high hardness and chewiness, small breakdown and high setback value,which revealed poor palatability, and endosperm composition presented high apparent amylose content(AAC), protein content(PC) and Fb_3 content as well as low Fa/Fb_3 ratio; 2) generally, viscoelasticity had a close correlation with AAC, Fb_3 content and Fa/Fb3 ratio, but the correlation among these categories was different. Compared with RVA characteristics, texture properties had greater correlation with endosperm composition; 3) the major texture parameters were closely related with the RVA results. All the above results indicate that there may be no direct correlation between panicle type and viscoelasticity. Some erect panicle type rice cultivars have poor palatability such as high hardness and low viscosity which may be related to endosperm starch composition.Compared with RVA characteristics, texture analyzer is a more direct and simpler method to evaluate rice palatability.
引文
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[17]高虹,李飞飞,吕国依,等.籼粳稻杂交对中国东北粳稻品质的影响[J].作物学报,2013,39(10):1806-1813.
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[20]VERWIMP T,VANDEPUTTE G E,MARRANT K,et al.Isolation and characterisation of rye starch[J].Journal of Cereal Science,2004,39(1):85-90.DOI:10.1016/S0733-5210(03)00068-7.
[21]International Organization for Standardization.Rice-determination of amylose content:part 2:ISO 6647-2-2007[S].International Organization for Standardization,2007:9.
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[23]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].Bioscience Biotechnology&Biochemistry,2015,79(3):443-455.DOI:10.1080/09168451.2014.978257.
[24]王鹏跃,路兴花,庞林江.影响米饭质构特性和感官的关键理化因素分析[J].食品工业科技,2016,37(2):119-124.
[25]HUANG Xianzhong,QIAN Qian,LIU Zhengbin,et al.Natural variation at the DEP1 locus enhances grain yield in rice[J].Nature Genetics,2009,41(4):494-497.DOI:10.1038/ng.352.Epub2009Mar22.
[26]SUN H Y,QIAN Q,WU K,et al.Heterotrimeric G proteins regulate nitrogen-use efficiencyin rice[J].Nature Genetics,2014,46(6):652-656.DOI:10.1038/ng.2958.Epub2014 Apr28.
[27]XU Hai,ZHAO Minghui,ZHANG Qun,et al.The dense and erect panicle 1(DEP1)gene offering the potential in the breeding of high-yielding rice[J].Breeding Science,2016,66(5):659-667.DOI:10.1270/jsbbs.16120.
[28]吕文彦,曹萍,邵国军,等.辽宁省主要水稻品种品质性状研究[J].辽宁农业科学,1997(5):7-11.
[29]贾宝艳,蒋文春,王术,等.粳稻品质与穗部性状关系的研究[J].沈阳农业大学学报,2004,35(4):340-345.
[30]周显青,王云光,王学锋,等.质构仪对米饭适口性的评价研究[J].粮油食品科技,2013,21(5):47-51.
[2]陈温福,徐正进,张文忠,等.中国超级稻育种研究进展与前景[J].沈阳农业大学学报,2007,38(5):662-666.DOI:10.3969/j.issn.1000-1700.2012.06.001.
[3]王昌华,吴天华,张燕之,等.北方杂交粳稻品质性状杂种优势、配合力及遗传效应分析[J].西南农业学报,2011,24(2):385-390.DOI:10.3969/j.issn.1001-4829.2011.02.001.
[4]OKABE M.Texture measurement of cooked rice and its relationship to the eating quality[J].Journal of Texture Studies,2010,10(2):131-152.DOI:10.1111/j.1745-4603.1979.tb00241.x.
[5]徐正进,邵国军,韩勇,等.东北三省水稻产量和品质及其与穗部性状关系的初步研究[J].作物学报,2006,32(12):1878-1883.DOI:10.3321/j.issn:0496-3490.2006.12.017.
[6]MIAO W,WANG L,XU X,et al.Evaluation of cooked rice texture using a novel sampling technique[J].Measurement,2016,89:21-27.DOI:10.1016/j.measurement.2016.03.072.
[7]ALLAHGHOLIPOUR M,ALI A J,ALINIA F,et al.Relationship between rice grain amylose and pasting properties for breeding better quality rice varieties[J].Plant Breeding,2006,125(4):357-362.DOI:10.1111/j.1439-0523.2006.01252.x.
[8]YANC J,LI X,ZHANG R,et al.Performance and inheritance of rice starch RVA profile characteristics[J].Rice Science,2005,12(1):39-47.
[9]LI Hongyan,PRAKASH S,NICHOLSON T M,et al.Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch[J].Carbohydrate Polymers,2016,146:253-263.DOI:10.1016/j.carbpol.2016.03.045.
[10]TSAI C L,SUGIYAMA J,SHIBATA M,et al.Changes in the texture and viscoelastic properties of bread containing rice porridge during storage[J].Bioscience Biotechnology&Biochemistry,2012,76(2):331-335.DOI:10.1271/bbb.110722.
[11]SIPOS P,ELEKá,GY?RI Z.Application of texture analyzer in the quality analysis of bakery products[J].Journal of Food Physics,2008,21:99-102.
[12]OKADOME H.Application of instrument-based multiple texture measurement of cooked milled-rice grains to rice quality evaluation[J].Japan Agricultural Research Quarterly,2005,39(4):261-268.DOI:10.6090/jarq.39.261.
[13]PIYACHOMKWAN K,WANSUKSRI R,KIJKHUMASATIAN C,et al.Relationship between structural properties of rice starches and their physico-chemical properties and cooking quality of rice grains[C]//The 3rd Conference on Starch Technology,2005:227-234.
[14]YU T Q,JIANG W,HAM T H,et al.Comparison of grain quality traits between japonica rice cultivars from Korea and Yunnan province of China[J].Journal of Crop Science and Biotechnology,2008,11(2):135-140.
[15]黄天柱,吴卫国,李高阳,等.大米理化特性与米饭口感品质的相关性研究[J].中国食物与营养,2012,18(3):24-28.DOI:10.3969/j.issn.1006-9577.2012.03.007.
[16]周显青,任洪玲,张玉荣,等.大米主要品质指标与米饭质构的相关性分析[J].河南工业大学学报(自然科学版),2012,33(5):21-24.
[17]高虹,李飞飞,吕国依,等.籼粳稻杂交对中国东北粳稻品质的影响[J].作物学报,2013,39(10):1806-1813.
[18]INOUCHI N,HIBIU H,LI T,et al.Structure and properties of endosperm starches from cultivated rice of Asia and other countries[J].Journal of Applied Glycoscience,2006,52(3):239-246.DOI:10.5458/jag.52.239.
[19]LI H Y,PRAKASH S,NICHOLSON T M,et al.The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains[J].Food Chemistry,2016,196:702-711.DOI:10.1016/j.foodchem.2015.09.112.
[20]VERWIMP T,VANDEPUTTE G E,MARRANT K,et al.Isolation and characterisation of rye starch[J].Journal of Cereal Science,2004,39(1):85-90.DOI:10.1016/S0733-5210(03)00068-7.
[21]International Organization for Standardization.Rice-determination of amylose content:part 2:ISO 6647-2-2007[S].International Organization for Standardization,2007:9.
[22]HANASHIRO I,ABE J I,HIZUKURI S.A periodic distribution of the chain length of amylopectin as revealed by high-performance anionexchange chromatography[J].Carbohydrate Research,1996,283(10):151-159.DOI:10.1016/0008-6215(95)00408-4.
[23]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].Bioscience Biotechnology&Biochemistry,2015,79(3):443-455.DOI:10.1080/09168451.2014.978257.
[24]王鹏跃,路兴花,庞林江.影响米饭质构特性和感官的关键理化因素分析[J].食品工业科技,2016,37(2):119-124.
[25]HUANG Xianzhong,QIAN Qian,LIU Zhengbin,et al.Natural variation at the DEP1 locus enhances grain yield in rice[J].Nature Genetics,2009,41(4):494-497.DOI:10.1038/ng.352.Epub2009Mar22.
[26]SUN H Y,QIAN Q,WU K,et al.Heterotrimeric G proteins regulate nitrogen-use efficiencyin rice[J].Nature Genetics,2014,46(6):652-656.DOI:10.1038/ng.2958.Epub2014 Apr28.
[27]XU Hai,ZHAO Minghui,ZHANG Qun,et al.The dense and erect panicle 1(DEP1)gene offering the potential in the breeding of high-yielding rice[J].Breeding Science,2016,66(5):659-667.DOI:10.1270/jsbbs.16120.
[28]吕文彦,曹萍,邵国军,等.辽宁省主要水稻品种品质性状研究[J].辽宁农业科学,1997(5):7-11.
[29]贾宝艳,蒋文春,王术,等.粳稻品质与穗部性状关系的研究[J].沈阳农业大学学报,2004,35(4):340-345.
[30]周显青,王云光,王学锋,等.质构仪对米饭适口性的评价研究[J].粮油食品科技,2013,21(5):47-51.