水稻储藏过程中淀粉黏度特性的变化

Starch Viscosity Character Change during Rice Cereals Storage

对水稻淀粉黏度特性特征值测定的统计分析表明:在避光自然温度储藏期间,不同类型稻谷淀粉黏度特征值均有明显的变化,各特征值在储藏1～5个月内变化较小,而6～7个月期间变化较大,大部分特征值变化差异达到显著或极显著水平。不同类型稻谷在储藏期间黏度特征值发生明显差异的时间点不同,粳糯类水稻品种在储藏期间发生明显差异的时间点明显早于粳稻和籼稻类。储藏时间与淀粉黏度特征值优化方程建立结果显示:与籼稻类品质变化关系密切的主要特征值为最高黏度(PKV)、崩解值(BDV)和峰值时间(PeT),粳稻类为热浆黏度(HPV)、冷胶黏度(CPV)和回复值(CSV),而粳糯类为PKV、BDV、CSV和起浆温度(PaT)。研究结果表明,通过RVA谱主要特征值来评价不同类型水稻品种稻谷耐储藏性具有可行性。

Statistic analysis of starch viscosity determination indicated there was a remarkable change of viscosity eigenvalues in different types of rice variety during rice cereals storage in nature temperature and avoiding light condition. It was found a small change of starch RVA （rapid viscosity analyzer） eigenvalues during 1 to 5 months storage and larger changes during 6 to 7 months storage, most of the RVA eigenvalue achieved notable differences or a very significant level. The time for occurs significantly difference in different type of rice variety was different. The time ofglutinosa was clearly earlier than Indica and Japonica variety. The results of established optimize equation between storage time and starch viscosity eigenvalue showed that the main indicators of quality changes were closely related with PKV （peak viscosity）, BDV （breakdown viscosity） and PeT （peak time） in Inclica vari- ety, HPV （hot paste viscosity）, CPV （cool paste viscosity） and CSV （consistence viscosity） in Japonica variety, PKV, BDV, CSV and PaT （pasting temperature） in glutinosa variety. The results indicated that it was feasibility using the main characteristic value to evaluate properties of resistant storage within different types of rice.