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作物学报 ›› 2022, Vol. 48 ›› Issue (12): 3225-3233.doi: 10.3724/SP.J.1006.2022.12088

• 研究简报 • 上一篇    

蒸煮米水比对不同直链淀粉含量杂交籼稻米粒微观结构和食味特性的影响

袁玉洁(), 张丝琪, 王明玥, 罗霄, 曾钰涵, 宋璐炘, 卢慧, 陈虹, 陶有凤, 邓飞, 任万军()   

  1. 四川农业大学 / 四川省作物生理生态及栽培重点实验室, 四川温江 611130
  • 收稿日期:2021-12-21 接受日期:2022-05-05 出版日期:2022-12-12 网络出版日期:2022-05-24
  • 通讯作者: 任万军
  • 作者简介:E-mail: yyjylsxty@163.com
  • 基金资助:
    国家自然科学基金联合基金项目(U20A2022);四川省大学生创新训练计划项目(202010626089)

Effects of cooking rice-to-water ratio on grain microstructure and eating characteristics of indica hybrid rice with different amylose contents

YUAN Yu-Jie(), ZHANG Si-Qi, WANG Ming-Yue, LUO Xiao, ZENG Yu-Han, SONG Lu-Xin, LU Hui, CHEN Hong, TAO You-Feng, DENG Fei, REN Wan-Jun()   

  1. Sichuan Agricultural University / Sichuan Provincial Key Laboratory of Crop Physiology, Ecology and Cultivation, Wenjiang 611130, Sichuan, China
  • Received:2021-12-21 Accepted:2022-05-05 Published:2022-12-12 Published online:2022-05-24
  • Contact: REN Wan-Jun
  • Supported by:
    Natural Science Foundation of China(U20A2022);Sichuan Students Innovation and Entrepreneurship Training Program(202010626089)

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摘要：

明确蒸煮米水比对稻米食味品质的影响, 为不同直链淀粉含量杂交籼稻最适蒸煮米水比的选择提供理论依据。在前期品种筛选试验的基础上, 以2个高直链淀粉、2个低直链淀粉杂交籼稻品种为试验材料, 研究了米饭外观形态、微观结构、质构特性及感官食味品质对不同蒸煮米水比的响应。结果表明: (1) 低直链杂交籼稻具有较高的溶胀因子, 在浸泡阶段米粒即出现较大裂缝且贯穿整颗籽粒, 水分充分进入籽粒, 仅需较少加水量就能糊化完全, 在加水量过高时籽粒内部形成孔洞, 结构不稳定; 而高直链杂交籼稻则呈相反趋势。(2) 蒸煮米水比显著影响米饭的硬度、黏性、咀嚼性、胶着性、内聚性和回复性, 以及米饭的适口性、冷饭质地和感官综合评分。(3) 加水量可显著提高米饭的粘性, 降低米饭的硬度、咀嚼性、胶着性、内聚性和回复性; 米饭适口性、滋味、冷饭质地和感官综合评分随加水量增加呈先上升后下降的趋势, 而米饭气味和外观差异较小。(4)米饭气味和外观在各米水比处理间均以低直链品种优于高直链品种, 低直链品种在米水比1∶1.3达到最佳适口性, 高直链品种在2.3倍加水量时适口性最优, 两类品种滋味和冷饭质地指标变化规律与适口性指标相似。综上所述, 增加蒸煮加水量可以显著改善高直链杂交籼稻的食味品质; 低直链杂交籼稻在米水比1∶1.3时食味品质最佳, 而高直链杂交籼稻在1∶2.3时达到最佳食味。

关键词: 杂交籼稻, 食味品质, 米水比, 直链淀粉含量, 微观结构

Abstract:

To investigate the effects of different cooking rice-to-water ratio (R/W) on rice eating quality can provide a theoretical basis for the selection of the optimal R/W during cooking for indica hybrid rice with different amylose contents. On the basis of the previous variety screening test, two indica hybrid rice varieties with high amylose and two with low amylose were used to investigate the response of rice appearance morphology, microstructure, texture characteristics, and the eating quality to cooking R/W. The results were as follows: (1) The indica hybrid rice with low amylose content (LAC) had high swelling factor. The large cracks appeared during soaking and penetrated through the whole grain, and water fully entered the grain, which could be gelatinized completely with less water addition. When the amount of water was too high, holes formed inside the grain and the structure was unstable. However, the indica hybrid rice with high amylose content (HAC) had the opposite trend. (2) Cooking R/W significantly affected the hardness, adhesiveness, chewiness, gumminess, cohesiveness, and resilience of rice, as well as palatability, cold rice texture, and overall eating quality of rice. (3) Increasing the amount of water could significantly improve the adhesiveness of rice, reduce the hardness, chewiness, gumminess, cohesiveness and resilience of rice, increase the adhesiveness of rice. The palatability, taste, cold rice texture, and overall eating quality increased first and then decreased with the increase of water addition, while the water addition had no significant influence on rice aroma and appearance. (4) The aroma and appearance of LAC was superior to HAC in each R/W treatment. The palatability of LAC was the best at 1:1.3 (R/W), while the HAC was the best at 1:2.3 (R/W). The taste and cold rice texture properties of the two kinds of rice were similar to the palatability properties. In conclusion, increasing the cooking water amount could significantly improve the eating quality of HAC. The LAC had the best eating quality at the 1:1.3 (R/W), while the HAC had the best taste at 1:2.3 (R/W).

Key words: indica hybrid rice, eating quality, rice-to-water ratio, amylose content, microstructure

表1

不同直链淀粉含量大米理化性质"

品种类型
Variety type		 品种
Variety		 食味值
Taste value		 水分
Moisture content (%)		 直链淀粉
Amylose (%)		 蛋白质
Protein (%)		 脂肪
Fat (%)		 溶胀因子
Swelling factor (%)
低直链品种
LAC		 内5优39 Nei 5 you 39 83.83 a 15.16 a 16.49 c 5.31 b 1.57 a 6.66 a
宜香优2115 Yixiangyou 2115 81.18 a 14.52 b 18.65 b 5.95 a 1.40 a 6.12 ab
高直链品种
HAC		 中优295 Zhongyou 295 71.58 c 13.09 c 25.05 a 5.60 ab 1.47 a 4.87 c
F优498 F you 498 75.52 b 13.22 c 24.37 a 5.58 ab 1.52 a 5.25 bc
F-value 品种类型 Variety type 24.08** 62.47** 101.72** 0.03 0 20.47**

图1

浸泡后低直链品种(A~C, E)和高直链品种(D, F)的米粒横截面(A~D)以及淀粉颗粒(E~F)的扫描电镜图像 裂纹用红色箭头标出。"

图2

不同米水比蒸煮下低直链品种(A, C)和高直链品种(B, D)籽粒横截面(A, B)以及淀粉颗粒(C, D)的扫描电镜图像 LAC-1.1、LAC-1.5、LAC-2.1、LAC-2.5和HAC-1.1、HAC-1.5、HAC-2.1、HAC-2.5分别表示低直链品种和高直链品种在米水比1∶1.1, 1∶1.5, 1∶2.1, 1∶2.5下蒸煮。"

图3

不同米水比(1:1.1, 1:1.5, 1:2.1, 1:2.5)蒸煮下低直链品种(A)和高直链品种(B)米饭的外观形态 处理缩写同图2。"

表2

不同米水比对不同直链淀粉含量米饭质构特性的影响"

米水比
R/W		 品种类型
Variety type		 硬度
Hardness
(g)		 黏性
Adhesiveness
(g s)		 弹性
Springiness		 咀嚼性
Chewiness
(g)		 胶着性
Gumminess (g)		 内聚性
Cohesiveness		 回复性
Resilience
1:1.1 LAC 2263.97 b -134.35 a 0.58 b 688.51 b 1187.82 b 0.52 b 0.23 b
HAC 2779.68 a -74.98 a 0.71 a 1092.25 a 1522.75 a 0.55 a 0.25 a
均值 Mean 2521.82 A -104.66 C 0.65 AB 890.38 A 1355.28 A 0.54 A 0.24 A
1:1.5 LAC 1581.54 b -235.25 a 0.59 a 441.97 b 747.71 b 0.47 b 0.19 b
HAC 2316.08 a -96.43 b 0.63 a 724.76 a 1157.84 a 0.50 a 0.21 a
均值 Mean 1948.81 B -165.84 C 0.61 B 583.36 B 952.78 B 0.49 B 0.20 B
1:2.1 LAC 1401.02 b -373.86 a 0.64 a 380.41 b 593.35 b 0.42 a 0.15 b
HAC 2280.68 a -156.36 b 0.65 a 725.11 a 1114.65 a 0.48 a 0.19 a
均值 Mean 1840.85 B -265.11 B 0.64 AB 552.76 B 854.00 B 0.45 C 0.17 C
1:2.5 LAC 1271.52 b -651.69 a 0.61 b 334.98 b 543.82 b 0.43 a 0.14 a
HAC 2302.24 a -293.09 b 0.70 a 646.28 a 921.87 a 0.40 a 0.14 a
均值 Mean 1786.88 B -472.39 A 0.66 A 490.63 B 732.84 C 0.42 D 0.14 D
F value R/W 30.46** 22.59** 2.03 25.92** 44.07** 31.57** 65.41**
Variety type (VT) 166.23** 32.60** 20.42** 91.84** 102.31** 5.03* 20.19**
R/W×VT 3.20* 3.54* 3.54* 0.55 0.96 3.97* 3.45*

表3

不同米水比对不同直链淀粉含量米饭感官品质的影响"

米水比
R/W		 气味
Aroma		 外观
Appearance		 适口性
Palatability		 滋味
Taste		 冷饭质地
Cold rice texture		 综合评分
Comprehensive score
LAC HAC LAC HAC LAC HAC LAC HAC LAC HAC LAC HAC
1:1.1 0.43 ab 0.01 a 0.86 a 0.38 a 0.83 bc 0.08 c 0.66 ab -0.04 c 1.01 b 0.11 a 1.07 c 0.06 cd
1:1.3 0.67 ab 0.19 a 0.85 a 0.39 a 1.28 a 0.27 bc 0.95 a 0.10 bc 1.35 a 0.23 a 1.47 a 0.11 cd
1:1.5 0.67 ab 0.19 a 0.94 a 0.16 a 0.99 ab 0.04 c 0.70 ab 0.07 bc 0.93 b 0.10 a 1.26 b 0.05 d
1:1.7 0.72 ab -0.06 a 0.97 a 0.17 a 0.52 cd 0.30 bc 0.70 ab 0.25 abc 0.93 b 0.34 a 1.03 c 0.13 cd
1:1.9 0.34 b 0.07 a 0.82 a 0.46 a 0.34 d 0.30 bc 0.73 ab 0.33 ab 0.77 bc 0.26 a 0.68 d 0.37 bc
1:2.1 0.63 ab 0.04 a 0.92 a 0.56 a -0.21 ef 0.73 ab 0.59 b 0.30 ab 0.52 cd 0.48 a 0.40 e 0.47 b
LAC HAC LAC HAC LAC HAC LAC HAC LAC HAC LAC HAC
1:2.3 0.76 a 0.26 a 0.68 ab 0.61 a 0.18 de 0.87 a 0.58 b 0.52 a 0.73 bc 0.54 a 0.69 d 0.78 a
1:2.5 0.42 ab 0.33 a 0.62 ab 0.26 a -0.26 f 0.81 a 0.50 b 0.35 ab 0.50 cd 0.34 a 0.21 ef 0.68 ab
1:2.7 0.44 ab 0.03 a 0.42 b 0.13 a -0.15 ef 0.56 ab 0.57 b 0.36 ab 0.24 d 0.18 a 0.18 f 0.45 b
均值Mean 0.56 A 0.12 B 0.79 A 0.35 B 0.39 A 0.44 A 0.66 A 0.25 B 0.77 A 0.29 B 0.78 A 0.34 B
CV (%) 0.56 2.49 0.43 1.18 1.55 1.02 0.38 1.19 0.52 1.23 0.60 1.01
双因素方差分析(F值) F-values of two-ways ANOVA
R/W 1.60 1.67 3.22** 1.14 3.16** 6.04**
Variety type (VT) 61.99** 39.73** 0.52 75.34** 65.18** 109.75**
R/W×VT 1.26 1.21 17.72** 3.48** 4.78** 31.80**
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