稻米直链淀粉与米饭物性及食味品质的关联特征研究

Correlation of rice amylose with physical properties and taste quality of rice

以同一产区、收获期一致,而淀粉含量有差异的26个品种大米为研究材料。通过相关分析,研究大米直链淀粉含量与米饭物性特征及感官品质之间的相关特性。结果表明:稻米的直链淀粉含量(Amylose content,AC)与长宽比成极显著正相关(P<0.01)。蒸煮以后,直链淀粉含量与脂肪和蛋白质呈显著负相关关系。直链淀粉与黏性长度、硬度显著正相关(P<0.05),与弹性、内聚性、胶黏性、咀嚼性成极显著正相关(P<0.01),与黏性呈负相关关系(不显著)。而直链淀粉含量是影响大米食用品质的最主要因素,可作为衡量稻米食味品质的重要指标。因此,直链淀粉含量越高,稻米食味品质越差,感官食味值越低。

Based on the same production area and the same harvest period, 26 varieties of rice with different starch content were used as research materials to study the correlation between amylose content of rice and rice physical properties and sensory quality. The results showed that the amylose content（AC） of rice was significantly and positively correlated with the aspect ratio（P〈0.01）. After cooking, the amylose content was significantly negatively correlated with fat and protein. Amylose was positively correlated with viscous length and hardness（P〈0.05）, and was significantly positively correlated with elasticity, cohesiveness, adhesiveness, chewiness（P〈0.01）, and negatively correlatedwith viscosity（not significantly）. The content of amylose is the most important factor influencing the eating quality of rice, and it is an important indicator to measure the quality of rice food. Therefore, the higher the amylose content, the worse the taste quality of rice and the lower the sensory taste value.