优良食味米胚乳淀粉粒显微结构初步研究

Preliminary Study on Microstructure of Endosperm Starch in Rice Varieties with Better Palatability

研究淀粉粒结构与稻米食味的关系,明确不同食味值稻米的淀粉结构差异基础。本试验采用生物显微镜观测技术,对不同灌浆时段的籽粒胚乳进行切片解剖观察。结果表明,不同灌浆时期,籽粒胚乳淀粉结构存在差异,灌浆初期,淀粉粒以小颗粒为主,结构基本上呈圆球形或多边体形,大颗粒零星分布呈不规则多边体形或梭形;灌浆中期,淀粉大颗粒逐渐增多,体积逐渐增大,大小颗粒有明显分层现象;灌浆后期,淀粉颗粒大小基本趋于一致,无明显的分层现象,大多呈多边体形或球形,颗粒以单粒或团状复粒形态存在。高食味值水稻籽粒淀粉颗粒间排列较紧密,淀粉粒多以复粒形态存在;低食味值水稻籽粒淀粉颗粒大小不均,颗粒间空隙较大,淀粉粒多以单粒形态存在。胚乳淀粉粒结构差异可能是不同食味米食味品质差异的物理基础。

The relationship between starch structure and rice flavor was studied.It clarify the basis of the starch structure difference of rice with different taste values.The grain endosperm was dissected and the starch microstructure was observed in rice during different grain filling period in this test.The results showed that the starch structure was different in different grain filling stage.In the prior grouting stage,the starch particles were mainly small particles,the structure was basically circular or polygon,large particles scattered irregular round or spindle shape.In the middle grouting stage,starch particles gradually increased,volume gradually increased,large and small particles have significantly stratified.In the late grouting stage,the starch particle size tended to be basically consistent,and there was no obvious stratification phenomenon,mostly polygonal,and the particles existed in single or mass compound particle morphology.The starch particles size of high food taste rice were uniformed,close arrangement,starch particle in compound grain form,and low food taste rice starch particle size were uneven,grain gap was large,starch particles existed in single form mostly.Endosperm starch structure may be the physical basis of the taste quality of different flavor rice.