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作物杂志,2020, 第4期: 91–98 doi: 10.16035/j.issn.1001-7283.2020.04.013

• 遗传育种·种质资源·生物技术 • 上一篇    下一篇

太湖地区地方特色糯稻品种鸭血糯和苏御糯稻米理化特性研究

朱正斌1(), 杨勇2, 冯琳皓2, 陆彦2, 沈雪林1, 刘巧泉2, 张昌泉2()   

  1. 1苏州市种子管理站,215011,江苏苏州
    2植物功能基因组学教育部重点实验室/江苏省作物基因组学和分子育种重点实验室,扬州大学农学院,225009,江苏扬州
  • 收稿日期:2019-11-28 修回日期:2020-05-07 出版日期:2020-08-15 发布日期:2020-08-11
  • 通讯作者: 张昌泉
  • 作者简介:朱正斌,主要从事水稻地方品种种质资源保护研究,E-mail： jielinren@126.com
  • 基金资助:
    国家自然科学基金(31561143008);国家自然科学基金(31872860);国家自然科学基金(31901517);江苏省科技计划(19KJA560006);江苏省科技计划(BE2018357);江苏省农业科技自主创新基金(CX181001);苏州市科技计划(SNG201902)

Study on Physicochemical Properties of Local Waxy Rice Varieties Yaxuenuo and Suyunuo from Taihu Lake Area

Zhu Zhengbin1(), Yang yong2, Feng Linhao2, Lu Yan2, Shen Xuelin1, Liu Qiaoquan2, Zhang Changquan2()   

  1. 1Suzhou Seed Management Station, Suzhou 215011, Jiangsu, China
    2Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Agricultural College of Yangzhou University, Yangzhou 225009, Jiangsu, China
  • Received:2019-11-28 Revised:2020-05-07 Online:2020-08-15 Published:2020-08-11
  • Contact: Zhang Changquan

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摘要：

为分析太湖地区地方特色糯稻品种稻米品质性状,为后续特色糯稻种质的开发和利用提供依据,以鸭血糯和苏御糯及对照品种红壳糯和白壳糯为材料,分析了稻米的基本理化品质和淀粉结构特性。结果表明,鸭血糯和苏御糯具有较高的蛋白质含量和表观直链淀粉含量;鸭血糯和苏御糯米粉和淀粉均表现出较低的黏滞性,通过淀粉粒扫描电镜分析发现较小的淀粉粒可能是导致鸭血糯和苏御糯米粉和淀粉黏滞性较低的重要原因;热力学特性分析结果表明,鸭血糯淀粉具有最高的糊化温度和热焓值并且较易发生回生,其次是苏御糯淀粉;晶体结构分析表明,4个糯稻淀粉均表现为典型的A类型晶体结构,但鸭血糯淀粉的长程有序程度和短程有序程度均最高,其次是苏御糯淀粉。

关键词: 糯稻, 稻米品质, 淀粉结构, 糊化温度, 晶体结构

Abstract:

In order to provide useful information for the subsequent utilization of local waxy rice germplasm resources, we evaluated the grain quality characteristics of four local waxy rice varieties (Yaxuenuo, Suyunuo, Hongkenuo and Baikenuo) from Taihu Lake region. Basic physical, chemical profiles and starch structure characteristics of four rice varieties were analyzed. The results showed that the Yaxuenuo and Suyunuo contained the highest total protein content and apparent amylose content. Flours and starch of Yaxuenuo and Suyunuo both exhibited an obvious low viscosity. The starch was isolated and analyzed by scanning electron micrographs. The results showed that the average size of starch was smaller in Yaxuenuo and Suyunuo, which might be an important reason for the low starch viscosity. The starch thermal properties was measured by differential scanning calorimetry thermal analyzer, and the data showed that starch from Yaxuenuo had the highest gelatinization curve and followed by Suyunuo. The crystal structure analysis showed that four waxy rice starch displayed a typical A-type crystal type, however, the long-range order and short-range orders structures of Yaxuenuo starch were the highest, followed by Suyunuo starch.

Key words: Waxy rice, Grain quality, Starch structure, Gelatinization temperature, Crystal structure

表1

不同糯稻品种的基本理化指标

品种
Variety		 表观直链淀粉含量
Apparent amylose content (%)		 胶稠度
Gel consistency (mm)		 总淀粉含量
Total starch content (%)		 总蛋白含量
Total protein content (%)
红壳糯Hongkenuo 1.7±0.1B 112.6±5.8A 73.98±2.5A 5.6±0.2C
白壳糯Baikenuo 1.8±0.1B 114.8±8.2A 74.12±3.1A 5.8±0.3C
苏御糯Suyunuo 2.8±0.5A 108.3±9.7A 76.17±1.3A 6.5±0.4B
鸭血糯Yaxuenuo 3.1±0.1A 112.4±8.5A 75.85±2.7A 8.2±0.2A

图1

不同糯稻品种米粉（a）和淀粉（b）的RVA比较

表2

不同糯稻品种米粉和淀粉RVA糊化特征值比较

样品
Sample		 峰值黏度
Peak viscosity
(cP)		 热浆黏度
Hot paste
viscosity (cP)		 崩解值
Breakdown
viscosity value (cP)		 冷胶黏度
Cool paste
viscosity (cP)		 消减值
Setback viscosity
value (cP)		 峰值时间
Peak time
(min)		 糊化温度
Pasting
temperature (℃)
红壳糯-F
Hongkenuo-F		 1 550.00±12.73B 420.50±3.54B 1 129.50±9.19B 558.50±7.78B -991.50±4.95C 3.45±0.03B 67.65±0.08D
白壳糯-F
Baikenuo-F		 1 614.50±12.03A 446.50±9.19A 1 168.00±2.83A 578.50±3.54A -1 036.00±8.49D 3.47±0.01B 68.53±0.03C
苏御糯-F
Suyunuo-F		 945.00±8.49C 380.50±13.43C 564.50±4.95C 518.00±4.24C -427.00±4.24B 3.66±0.08A 70.45±0.49B
鸭血糯-F
Yaxuenuo-F		 461.50±12.03D 139.00±4.24D 322.50±7.78D 218.50±3.54D -243.00±15.56A 3.76±0.03A 75.02±0.17A
红壳糯-S
Hongkenuo-S		 1 315.00±12.73B 97.00±7.07B 1 218.00±19.80A 121.00±2.83A -1 194.00±15.56D 3.32±0.02C 68.40±0.14D
白壳糯-S
Baikenuo-S		 1 342.00±15.56A 105.00±11.31A 1 237.00±4.24A 121.50±10.61A -1 220.50±4.95C 3.45±0.02B 70.08±0.05C
苏御糯-S
Suyunuo-S		 812.50±13.44C 88.00±7.07C 724.00±6.36B 109.50±7.78B -703.50±5.66B 3.44±0.04B 70.69±0.29B
鸭血糯-S
Yaxuenuo-S		 675.50±9.19D 70.00±4.24D 605.50±4.95C 84.00±4.24C -591.50±4.95A 3.69±0.06A 74.22±0.04A

图2

不同糯稻品种蒸煮后籽粒断面和淀粉粒的扫描电镜分析 a~d,e~h分别为红壳糯、白壳糯、苏御糯和鸭血糯

图3

不同糯稻原淀粉和回生淀粉的DSC吸热曲线

表3

不同糯稻品种原淀粉和回生淀粉的热力学特征值比较

样品Sample To (℃) Tp (℃) Tc (℃) ΔH (J/g)
红壳糯-G Hongkenuo-G 56.84±0.19C 64.35±0.07C 77.25±0.07C 10.11±0.03B
白壳糯-G Baikenuo-G 57.03±0.16C 64.34±0.06C 77.60±0.57C 10.28±0.14B
苏御糯-G Suyunuo-G 59.15±0.21B 67.15±0.21B 79.75±0.35B 10.66±0.26B
鸭血糯-G Yaxuenuo-G 62.15±0.09A 68.85±0.07A 83.10±0.48A 11.33±0.17A
红壳糯-R Hongkenuo-R 51.90±0.42A 57.05±0.21B 62.95±0.21B 1.15±0.15C
白壳糯-R Baikenuo-R 52.47±0.51A 58.40±0.42B 63.65±0.35B 1.70±0.34C
苏御糯-R Suyunuo-R 52.15±0.35A 59.90±0.42A 65.50±0.28A 3.26±0.23B
鸭血糯-R Yaxuenuo-R 51.70±0.28A 59.75±0.07A 66.05±0.21A 8.37±0.08A

图4

不同糯稻品种淀粉的X射线衍射（a）和傅里叶变换红外光谱（b）分析

表4

不同糯稻品种的X射线衍射和傅里叶变换红外光谱分析参数（n=2）

品种Variety 结晶度
Crystallinity (%)		 短程有序度
Short-range order
红壳糯Hongkenuo 35.02±0.61C 0.84±0.02C
白壳糯Baikenuo 34.79±0.42C 0.83±0.01C
苏御糯Suyunuo 36.16±0.29B 0.90±0.01B
鸭血糯Yaxuenuo 37.24±0.36A 0.94±0.02A
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