稻米直链淀粉含量、糊化温度和胶稠度的初步研究

Preliminary Study of Amylose Content, Gelatinization Temperature and GelConsistency in Rice

采样于菲律宾(国际水稻研究所)、日本、朝鲜和中国等4组共86份水稻品种作供试材料,测定了稻米的糊化温度(GT)、直链淀粉含量(AC)和胶稠度(GC)。结果表明,GT、AC和GC的表现和分布在不同的地区是不同的,且这3个理化指标两两之间在特定的地区又有特定的相关性。这可能系人工长期定向选择以满足当地消费者对稻米需求的结果。

Amylose content (AC), gelatinization temperature (GT) and gel consistency(GC) in rice were determined using 86 varieties sampled form Philippines (IRRI), Japan, Korea and China divided into 4 groups as test material. The results showed that the performance and distribution of GL, AC and GC in rice were different in different regions, and there was some particular correlations between any two physiochemical charicteristics in the three resulting from given regions. That would be the results of orthoselestion in order to meet the particalar demands of local consumers.