稻米应力松弛特性与食味值、淀粉含量和蛋白含量相关性分析

A Study on Stress Relaxation of Different Variety Rice

稻米是中国人口的主要粮食,50%的人口以稻米为主食,用客观的物理指标来评价稻米的食味已成为稻米行业一个迫切需要解决的问题。通过测定部分品种稻米的应力松弛特性(应力松弛时间),并分析其与稻米的食味值及其他的品质特性的相关性,为评价稻米的食用品质评价开辟一个新的途径。以辽宁省17个稻米品种为材料,研究稻米应力松弛特性与食味值、蛋白质含量和直链淀粉含量的关系。结果表明:稻米的应力松弛特性与食味值呈显著正相关(r=0.5424,r0.05,15=0.4821),与蛋白和直链淀粉含量无关(r=-0.1575和r=0.01818,r0.05,15=0.4821)。

Rice is the main food crop in world. The eating quality includes cook quality and taste quality. Physical properties of rice can be used to judge rice eating quality. It is a key problem for rice industry to evaluate eating quality of rice. It is a new method for evaluate eating quality of rice through determining stress relaxation （stress relaxation time） of rice. 17 rice varieties of Liaoning Province were studied. The relation between stress relaxation and eating quality, protein and amylose content were analyzed. The stress relaxation time and eating quality was significantly correlative, the correlation was not significant with protein and amylose content.