不同地区再生季稻米蒸煮食味品质及淀粉结构与性能差异研究

Difference of Cooking and Eating Quality,Starch Structure and Properties of Ratoon Rice in Different Regions

为探究再生季稻米蒸煮食味品质在不同生态区的差异,并从淀粉结构与性能角度揭示其差异机理,本试验以杂交稻甬优4149、晶两优1468为供试材料,按再生稻栽培模式分别种植于肇庆、长沙、信阳3个生态区,研究了再生季齐穗后温光条件对稻米蒸煮食味品质、RVA谱特性及淀粉热性能和晶体结构的影响。结果表明,肇庆试验地区的再生季稻米蒸煮食味品质优于长沙、信阳,其直链淀粉含量适中,胶稠度长,糊化温度较低,总淀粉含量较高。再生季齐穗后温光条件与稻米胶稠度、糊化特性以及淀粉热性能和相对结晶度具有显著相关性。籽粒灌浆初中期的温度和光照对再生季稻米淀粉的糊化性能与热性能影响较大;淀粉的相对结晶度受中后期的日均温度影响最为显著。本研究将有助于绿色农业的可持续发展和优质稻米的生产。

To investigate the differences of cooking and eating quality, and to reveal the mechanism of varied performance causing by the structural differences, hybrid rice Yongyou 4149 and Jingliangyou 1468 were selected as experimental materials to plant in three different longitude and latitude areas as ratooning rice. The effects of temperature and light conditions after full heading in ratoon rice on cooking and eating quality, RVA spectrum characteristics, thermal properties and crystal structure of rice starch were investigated. The results indicated that the cooking and eating quality of rice in zhaoqing was superior to that in Changsha and Xinyang, and the amylose content was moderate, the glue consistency was long, the gelatinization temperature was low, and the total starch content was high. The growing temperature and light conditions after full heading were significantly correlated with the gel consistency, paste properties, thermal properties and relative crystallinity of starch. The content of amylopectin and amylose had no significant correlation with temperature and light conditions. The paste and thermal properties of rice starch in ratoon rice were significantly affected by temperature and light at the early filling stage. The relative crystallinity of starch was most significantly affected by the mean daily temperature in the middle and late stages. This research would help the sustainable development of green agriculture and the production of high-quality rice.