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作物学报 ›› 2025, Vol. 51 ›› Issue (4): 1102-1109.doi: 10.3724/SP.J.1006.2025.42041

• 研究简报 • 上一篇    下一篇

糙米粉蒸煮食味品质与糙米淀粉组分含量和糊化特性的关系

肖正午(), 张珂骞, 曹放波, 陈佳娜, 郑华斌, 王慰亲, 黄敏()   

  1. 作物生理与分子生物学教育部重点实验室 / 水稻国家工程研究中心 / 湖南农业大学, 湖南长沙 410128
  • 收稿日期:2024-08-27 接受日期:2024-12-12 出版日期:2025-04-12 网络出版日期:2024-12-16
  • 通讯作者: 黄敏, E-mail: mhuang@hunau.edu.cn
  • 作者简介:E-mail: xiaozhengwx@163.com
  • 基金资助:
    国家重点研发计划项目(2023YFD2301401);财政部和农业农村部国家现代农业产业技术体系建设专项(CARS-01-33)

Relationships between cooking and eating quality of brown rice noodles and starch component contents and pasting properties of brown rice grains

XIAO Zheng-Wu(), ZHANG Ke-Qian, CAO Fang-Bo, CHEN Jia-Na, ZHENG Hua-Bin, WANG Wei-Qin, HUANG Min()   

  1. Key Laboratory of Crop Physiology and Molecular Biology / National Engineering Research Center of Rice / Hunan Agricultural University, Changsha 410128, Hunan, China
  • Received:2024-08-27 Accepted:2024-12-12 Published:2025-04-12 Published online:2024-12-16
  • Contact: E-mail: mhuang@hunau.edu.cn
  • Supported by:
    National Key Research and Development Program of China(2023YFD2301401);China Agriculture Research System of MOF and MARA(CARS-01-33)

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摘要：

为明确影响糙米粉蒸煮食味品质的关键指标。本研究以广陆矮4号、中嘉早17、湘早籼24号、中早39和株两优729等5个米粉稻品种为材料, 于2021年和2022年在湖南浏阳进行大田试验, 分析了不同品种的糙米粉蒸煮食味品质、糙米淀粉组分含量和糊化特性。 结果表明,广陆矮4号和中嘉早17较湘早籼24号、中早39和株两优729的糙米粉断条率和损失率低, 咀嚼性和弹性高。相关分析结果显示, 糙米粉损失率与直链淀粉含量呈显著负相关关系, 与峰值时间和糊化温度呈显著正相关关系; 糙米粉咀嚼性与热浆黏度呈显著负相关关系; 糙米粉弹性与直支比呈显著正相关关系, 与峰值时间呈显著负相关关系。由此可见, 糙米直链淀粉含量、直支比、热浆黏度、峰值时间和糊化温度是决定糙米粉蒸煮食味品质的关键指标。

关键词: 米粉稻, 糙米粉, 米粉品质, 淀粉组分含量, 糊化特性

Abstract:

The key factors influencing the cooking and eating quality of brown rice noodles were investigated in this study. Field experiments were conducted in Liuyang, Hunan province, in 2021 and 2022, using five noodle rice cultivars: Guanglu’ai 4, Zhongjiazao 17, Xiangzaoxian 24, Zhongzao 39, and Zhuliangyou 729. The cooking and eating qualities of brown rice noodles, starch component contents, and pasting properties of brown rice grains were analyzed. The results showed that brown rice noodles processed from Guanglu’ai 4 and Zhongjiazao 17 exhibited lower cooked break rates and cooking loss rates, along with higher chewiness and springiness, compared to those made from Xiangzaoxian 24, Zhongzao 39, and Zhuliangyou 729. Correlation analysis revealed that the cooking loss rate of brown rice noodles was negatively correlated with amylose content but positively correlated with time to peak viscosity and pasting temperature. Chewiness was negatively correlated with trough viscosity, while springiness was positively correlated with the amylose-to-amylopectin ratio and negatively correlated with time to peak viscosity. These findings indicate that amylose content, amylose-to-amylopectin ratio, trough viscosity, time to peak viscosity, and pasting temperature of brown rice grains are critical factors influencing the cooking and eating quality of brown rice noodles.

Key words: noodle rice, brown rice noodles, rice noodle quality, starch component content, pasting property

表1

不同米粉稻品种糙米粉蒸煮品质"

品种
Cultivar		 2021 2022
断条率
Cooked break rate		 损失率
Cooking loss rate		 断条率
Cooked break rate		 损失率
Cooking loss rate
广陆矮4号 Guanglu’ai 4 1.11 ± 1.11 a 13.40 ± 1.09 bc 4.44 ± 1.11 b 7.92 ± 0.60 c
中嘉早17 Zhongjiazao 17 6.67 ± 6.67 a 10.50 ± 2.83 c 0 ± 0 b 9.52 ± 0.92 bc
湘早籼24号 Xiangzaoxian 24 4.44 ± 4.44 a 16.31 ± 1.73 ab 5.56 ± 1.11 b 13.31 ± 1.23 ab
中早39 Zhongzao 39 3.33 ± 3.33 a 14.51 ± 0.34 abc 12.22 ± 2.94 a 16.34 ± 0.84 a
株两优729 Zhuliangyou 729 5.56 ± 4.01 a 18.10 ± 1.82 a 3.33 ± 1.92 b 13.88 ± 1.65 a

表2

不同米粉稻品种糙米粉食味品质"

年份
Year		 品种
Cultivar		 硬度
Hardness
(g)		 咀嚼性
Chewiness
(g)		 弹性
Springiness
(%)		 内聚性
Cohesiveness
(%)		 回复性
Resilience
(%)
2021 广陆矮4号 Guanglu’ai 4 1307 ± 147 ab 894 ± 117 ab 87.3 ± 0.5 a 78.0 ± 0.8 a 54.4 ± 0.6 b
中嘉早17 Zhongjiazao 17 1082 ± 140 b 734 ± 115 b 87.9 ± 0.9 a 76.5 ± 1.0 a 57.1 ± 0.4 a
湘早籼24号 Xiangzaoxian 24 1558 ± 344 a 1047 ± 238 a 86.8 ± 0.3 ab 77.5 ± 0.1 a 55.6 ± 0.2 ab
中早39 Zhongzao 39 1226 ± 127 ab 770 ± 73 b 84.7 ± 1.4 b 74.4 ± 3.0 a 55.1 ± 0.9 b
株两优729 Zhuliangyou 729 1198 ± 112 b 785 ± 84 ab 85.7 ± 0.3 ab 76.5 ± 0.8 a 54.4 ± 0.5 b
2022 广陆矮4号 Guanglu’ai 4 1334 ± 180 a 944 ± 142 a 89.5 ± 0.7 a 78.4 ± 0.8 a 54.0 ± 1.0 b
中嘉早17 Zhongjiazao 17 1263 ± 68 ab 880 ± 71 ab 88.8 ± 0.7 a 78.0 ± 1.7 a 57.3 ± 1.4 a
湘早籼24号 Xiangzaoxian 24 1121 ± 47 bc 730 ± 23 bc 87.7 ± 0.7 a 74.1 ± 0.3 b 53.0 ± 0.6 b
中早39 Zhongzao 39 902 ± 50 d 602 ± 41 c 87.4 ± 0.6 a 75.6 ± 0.9 ab 53.3 ± 0.1 b
株两优729 Zhuliangyou 729 950 ± 97 cd 647 ± 84 c 88.9 ± 0.8 a 75.8 ± 1.4 ab 54.5 ± 0.1 b

表3

不同米粉稻品种糙米淀粉组分含量"

年份 Year 品种
Cultivar		 总淀粉
Total starch (%)		 直链淀粉
Amylose (%)		 支链淀粉
Amylopectin (%)		 直支比
Amylose-to-amylopectin ratio
2021 广陆矮4号 Guanglu’ai 4 69.2 ± 0.3 a 25.3 ± 0.6 b 43.9 ± 0.7 a 0.58 ± 0.02 b
中嘉早17 Zhongjiazao 17 69.2 ± 0.3 a 26.6 ± 0.1 a 42.5 ± 0.3 b 0.63 ± 0.01 a
湘早籼24号 Xiangzaoxian 24 65.9 ± 0.2 b 25.1 ± 0.2 b 40.9 ± 0.3 c 0.61 ± 0.01 ab
中早39 Zhongzao 39 69.0 ± 0.4 a 26.0 ± 0.2 ab 43.0 ± 0.5 ab 0.60 ± 0.01 ab
株两优729 Zhuliangyou 729 69.2 ± 0.4 a 25.7 ± 0.3 ab 43.5 ± 0.2 ab 0.59 ± 0.01 ab
2022 广陆矮4号 Guanglu’ai 4 67.2 ± 0.3 ab 27.1 ± 1.1 a 40.1 ± 1.2 ab 0.68 ± 0.05 ab
中嘉早17 Zhongjiazao 17 67.8 ± 1.1 a 27.8 ± 0.7 a 40.0 ± 0.5 ab 0.70 ± 0.01 a
湘早籼24号 Xiangzaoxian 24 65.3 ± 0.8 b 27.2 ± 0.8 a 38.1 ± 0.6 b 0.72 ± 0.03 a
中早39 Zhongzao 39 65.9 ± 0.6 ab 24.3 ± 0.3 b 41.5 ± 0.8 a 0.59 ± 0.02 b
株两优729 Zhuliangyou 729 66.5 ± 0.1 ab 26.6 ± 0.9 ab 40.0 ± 0.8 ab 0.67 ± 0.04 ab

表4

不同米粉稻品种糙米糊化特性"

年份
Year		 品种
Cultivar		 黏度 Viscosity (cP)
峰值黏度
Peak		 热浆黏度
Through		 最终黏度
Final		 崩解值
Breakdown
2021 广陆矮4号 Guanglu’ai 4 2560 ± 37.0 bc 1909 ± 14.3 c 3357 ± 61.5 d 658 ± 25.2 a
中嘉早17 Zhongjiazao 17 2704 ± 33.1 b 2003 ± 27.3 b 3532 ± 30.3 b 701 ± 7.0 a
湘早籼24号 Xiangzaoxian 24 2469 ± 60.6 c 1941 ± 53.3 bc 3515 ± 42.0 bc 528 ± 21.2 b
中早39 Zhongzao 39 2869 ± 37.5 a 2192 ± 18.6 a 3759 ± 5.5 a 677 ± 44.7 a
株两优729 Zhuliangyou 729 2601 ± 41.9 bc 1996 ± 14.8 bc 3374 ± 51.6 cd 605 ± 35.5 ab
2022 广陆矮4号 Guanglu’ai 4 2870 ± 77.8 a 2043 ± 29.5 a 3679 ± 29.0 bc 827 ± 96.2 a
中嘉早17 Zhongjiazao 17 2891 ± 83.8 a 2061 ± 15.9 a 3794 ± 119.8 ab 830 ± 98.0 a
湘早籼24号 Xiangzaoxian 24 2789 ± 91.7 a 2130 ± 80.6 a 3737 ± 71.0 abc 659 ± 119.8 a
中早39 Zhongzao 39 2979 ± 24.2 a 2161 ± 35.2 a 3915 ± 50.7 a 818 ± 11.9 a
株两优729 Zhuliangyou 729 2848 ± 48.1 a 2109 ± 20.1 a 3572 ± 4.2 c 739 ± 28.0 a
年份
Year		 品种
Cultivar		 黏度 Viscosity (cP) 峰值时间
Time to peak viscosity (min)		 糊化温度
Pasting temperature (℃)
消减值
Setback		 回复值
Consistency
2021 广陆矮4号 Guanglu’ai 4 797 ± 36.7 bc 1454 ± 56.0 ab 6.04 ± 0.059 bc 82.1 ± 0.29 bc
中嘉早17 Zhongjiazao 17 828 ± 19.9 bc 1529 ± 21.7 a 5.98 ± 0.023 c 81.5 ± 0.02 c
湘早籼24号 Xiangzaoxian 24 1046 ± 36.0 a 1574 ± 45.8 a 6.22 ± 0.023 a 83.4 ± 0.23 a
中早39 Zhongzao 39 890 ± 32.6 b 1567 ± 18.0 a 6.27 ± 0.067 a 82.9 ± 0.22 ab
株两优729 Zhuliangyou 729 773 ± 11.6 c 1378 ± 46.8 b 6.20 ± 0.040 ab 83.1 ± 0.43 a
2022 广陆矮4号 Guanglu’ai 4 809 ± 50.0 a 1636 ± 47.1 bc 5.98 ± 0.090 a 81.5 ± 0.02 b
中嘉早17 Zhongjiazao 17 903 ± 184.2 a 1733 ± 96.3 ab 5.98 ± 0.118 a 81.8 ± 0.71 ab
湘早籼24号 Xiangzaoxian 24 948 ± 132.3 a 1607 ± 39.4 c 6.27 ± 0.170 a 83.2 ± 0.76 a
中早39 Zhongzao 39 936 ± 28.9 a 1753 ± 25.7 a 6.20 ± 0.040 a 83.0 ± 0.12 a
株两优729 Zhuliangyou 729 724 ± 49.4 a 1463 ± 21.8 d 6.15 ± 0.023 a 82.6 ± 0.27 ab

图1

糙米粉蒸煮食味品质与糙米淀粉组分含量和糊化特性的相关性 相关系数用表1~4的数据得出(n = 10)。*和**分别表示相关性达0.05和0.01极显著水平。Total starch content: 总淀粉含量; Amylose content: 直链淀粉含量; Amylopectin content: 支链淀粉含量; Amylose-to-amylopectin ratio: 直支比; Peak viscosity: 峰值黏度; Through viscosity: 热浆黏度; Final viscosity: 最终黏度; Breakdown viscosity: 崩解值; Setback viscosity: 消减值; Consistency viscosity: 回复值; Time to peak viscosity: 峰值时间; Pasting temperature: 糊化温度; Cooked break rate: 断条率; Cooking loss rate: 损失率; Hardness: 硬度; Chewiness: 咀嚼性; Springiness: 弹性; Cohesiveness: 内聚性; Resilience: 回复性; Correlation coefficient: 相关系数。"

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