影响大米食味性的主要生化和营养指标的比较

The Comparative Study of the Main Chemical and Nutritive Indexes Having Effect on Rice Good Taste

选取6个食味明显不同的大米品种作为材料,通过对它们的食味值、直链淀粉含量、粗淀粉含量、淀粉分支酶活性、粗脂肪含量、粗蛋白含量和可溶性糖含量进行比较研究。结果表明,大米的食味值越高,直链淀粉、粗脂肪和可溶性糖的含量越低,淀粉分支酶活性越高。而在粗淀粉和粗蛋白的含量上差异不大。

Six rice cultivars with distinctively different taste were selected as experimental materials,and the taste value,content of amylase,content of crude starch,activity of starch branching enzyme,content of crude fat,content of crude protein and content of soluble sugar were compared.Rice taste values were in proportion to the activity of starch branching enzyme,but inversely proportional to contents of amylase,crude fat and soluble sugar.Contents of crude starch and crude protein were little changed.