论文部分内容阅读
以自育的57份粳稻新品种(系)为材料,采用分子标记、化学方法、统计学方法等,对供试材料进行Wx-mq基因检测,测定各品种(系)稻米淀粉RVA谱特征值和直链淀粉含量,分析各测定值间的相关性,并分析了不同AC品种(系)的RVA谱特征值差异。结果表明:57份材料均含有Wx-mq基因;各RVA谱特征值间有较好的相关性,峰值黏度、热浆黏度、冷浆黏度之间,及其与峰值时间、回复值之间呈极显著正相关,崩解值与峰值黏度,峰值时间与消减值、回复值呈极显著正相关,糊化温度与热浆黏度、峰值时间呈显著正相关,消减值与峰值黏度、崩解值呈极显著负相关;供试材料的直链淀粉含量分布在5%～12%,集中分布在8%～11%;不同AC品种(系)间的RVA谱不尽相同,随着AC的增加,峰值黏度、热浆黏度、冷浆黏度、回复值、峰值时间与糊化温度均呈增加趋势,崩解值与消减值的变化趋势不明显。AC与热浆黏度、冷浆黏度、回复值和峰值时间呈极显著正相关,与峰值黏度呈显著正相关。结果可进一步扩充利用RVA谱特征值评价稻米蒸煮食味品质的理论依据。
The Wx-mq gene of 57 tested japonica cultivars (lines) was tested by molecular markers, chemical methods and statistical methods. The RVA profiles of rice cultivars And amylose content, the correlation between each measured value was analyzed, and the differences of the RVA profiles of different AC varieties (lines) were analyzed. The results showed that all of the 57 materials contained Wx-mq gene. The correlation between the characteristic values of RVA spectra was good. The peak viscosity, the viscosity of hot slurry, the viscosity of cold slurry, and the peak time and the recovery value There was a significant positive correlation between disintegration value and peak viscosity, peak time and subtraction value, and recovery value. Gelatinization temperature had a significant positive correlation with viscosity and peak time of hot paste. The results showed that there was a significant negative correlation between the solution values and the ACF values. The amylose content of the tested materials ranged from 5% to 12% and the concentration ranged from 8% to 11%. The RVA profiles of different AC cultivars (lines) The peak viscosity, the viscosity of hot slurry, the viscosity of cold slurry, the recovery value, the peak time and the gelatinization temperature all showed an increasing trend, and the tendency of the disintegration value and the decrement value was not obvious. AC was significantly and positively correlated with the viscosity of hot slurry, viscosity of cold slurry, recovery value and peak time, and positively correlated with peak viscosity. The results can further extend the use of RVA spectral eigenvalues to assess the quality of rice cooking food theory.