稻米蛋白质与蒸煮食味品质关系研究

Relationship between protein content and the cooking and eating quality properties of rice grain

利用不同品质类型的粳稻品种 ,研究了不同氮素营养条件及不同碾磨程度下稻米蛋白质含量与蒸煮食味品质间的关系。结果表明 ,随施氮量的增加 ,籽粒中蛋白质含量逐渐提高 ,淀粉谱特性变劣 ,味度值下降 ;抽穗期追施氮肥 ,更加大其负作用。相关分析表明 ,蛋白质含量与淀粉谱特性中的粘滞峰减值呈显著正相关 ,与最高粘度、下降粘度值呈显著负相关 ,而与其它指标相关不显著 ;在不同的精碾程度下 ,随蛋白质含量的下降 ,最高粘度、下降粘度值升高 ,粘滞峰消减值变小 ;精米率为 90 %时 ,味度值最大 ,在此基础上增大碾磨程度 ,稻米的食味品质反而变劣。

The relationship between the protein content and cooking and eating quality properties of rice grain was investigated under different nitrogen fertilizer and milling degree.The results were as follows.The protein content of the rice grain increased while the eating value and the amylogram properties decreased significantly with increased nitrogenous fertilizer.Under heading stage applying nitrogenous fertilizer ,the eating value and the amylogram properties got worse.The correlation analysis indicated that the protein content was positively correlated to setback and negatively to break down and max viscosity respectively.Under different milling degree,max viscosity,break down got higher while setback got lower with decreased protein content.When the milled rice rate was 90%,the eating value was largest.