氮素对稻米蛋白质组分含量及蒸煮食味品质的影响

Effect of nitrogen on the protein fractions content and cooking and eating quality of rice grain

选用7个粳稻品种,采用裂区试验设计方法研究了氮素对稻米味度值、淀粉谱特性及蛋白质组分含量的影响。结果表明,蛋白质和蛋白质组分含量以及黏滞峰消减值等随氮素营养水平的提高而增加,但大多数供试品种的味度值、下降黏度值和最高黏度反而下降;蛋白质组分百分比组成受氮素营养的影响很小;味度值与蛋白质含量呈极显著负相关,与直链淀粉含量呈不显著负相关;各蛋白质组分含量与稻米味度值的相关均没达到显著水平,除醇溶蛋白含量与最终黏度和回冷黏滞性恢复值呈显著的负相关外,其他蛋白质组分含量与淀粉谱特性中的各项指标间相关均没达到显著水平。

Seven japonica rice varieties were studied to reveal the effect of nitrogen on the taste meter value, Rapid Visco Analyzer（RVA） profile and protein fractions content of rice grain. The results indicated that protein content, protein fractions content and Setback increased while the taste meter value, break down and peak viscosity of most of the studied varieties decreased with increasing of nitrogenous fertilizers. The effect of nitrogen on protein fractions percent was small. The taste meter value had significant negatively correlation with protein content and had not notable negatively correlation with amylase content. All four protein fractions had not significant correlation with the taste meter value of rice grain; porlamin was negatively correlated with final viscosity and consistency; other protein fractions content had not significant correlation with all indexes of RVA profile.