The high percent of starch in the milled rice have great effects on the eating quality of the cooked rice. Breeding rice with improved eating quality has long been the major objective in rice breeding programs. Starch...The high percent of starch in the milled rice have great effects on the eating quality of the cooked rice. Breeding rice with improved eating quality has long been the major objective in rice breeding programs. Starch pasting viscosity tested by Rapid Visco Analyser (RVA) serves as an important index in estimating the eating quality of rice. However, its utility in a rice breeding program has received few attention and has not been fully demonstrated. In the present study, the F 2:3 and F 3:4 seeds deriving from the Zhefu 49×Zhefu 728 were consecutively measured the RVA profiles of brown rice flour based on single-plant. The clustering analysis with different kinds of parameters of RVA suggested that once a line with desired RVA profile was selected in F 2:3 , the probability to select this kind of RVA profile from its F 3:4 progenies was as high as 51.8%. The present result was in agreement with genetic result that RVA profile parameters had a high heritability. Therefore, breeding better eating quality of rice can be accelerated with the assistance of RVA instrument.展开更多
基金supported by grant from the Natural Science Foundation of China(No.30300227).
文摘The high percent of starch in the milled rice have great effects on the eating quality of the cooked rice. Breeding rice with improved eating quality has long been the major objective in rice breeding programs. Starch pasting viscosity tested by Rapid Visco Analyser (RVA) serves as an important index in estimating the eating quality of rice. However, its utility in a rice breeding program has received few attention and has not been fully demonstrated. In the present study, the F 2:3 and F 3:4 seeds deriving from the Zhefu 49×Zhefu 728 were consecutively measured the RVA profiles of brown rice flour based on single-plant. The clustering analysis with different kinds of parameters of RVA suggested that once a line with desired RVA profile was selected in F 2:3 , the probability to select this kind of RVA profile from its F 3:4 progenies was as high as 51.8%. The present result was in agreement with genetic result that RVA profile parameters had a high heritability. Therefore, breeding better eating quality of rice can be accelerated with the assistance of RVA instrument.
文摘淀粉的糊化温度是稻米淀粉品质的重要指标,决定淀粉在食品及工业上的用途,也与食用稻米的蒸煮品质密切相关。淀粉的糊化温度可以用淀粉谱仪(如快速淀粉黏滞性测定仪,Rapid Visco-analyser,RVA)间接测定,但用淀粉谱仪测定的是淀粉的成糊温度(pasting temperature,PT),它是指淀粉黏度刚开始升高时的温度。在许多情况下,从RVA配套软件Thermocline for Windows中测定的PT是过高的。提出了两种能够用RVA较准确测定成糊温度的方法。一种是改变参数设置来"筛选"出能反映真正成糊温度的点;另一种是手工记录下淀粉黏度刚开始升高时的时间,利用公式(45/3.8)×(T1-1)+50计算出稻米的成糊温度。利用手工计算出的成糊温度与通过差示扫描量热仪测定的最高糊化温度呈极显著正相关(r=0.97)。
