摘要
通过对 10个安徽生产的稻谷和 10个韩国生产的稻谷的米饭质地、直链淀粉含量及食味品质等的测定和分析 ,得出粳稻的硬度、咀嚼性、弹力性与直链淀粉含量和食味品质呈极显著的正相关 ,粘度与之呈极显著的负相关 ;对籼稻来讲 ,直链淀粉含量与粳稻有着相同的趋势 ,但食味品质与米饭质地的关系似乎不大。通径分析可以看出 ,无论是粳稻还是籼稻 ,其咀嚼性和弹力性对直链淀粉含量和食味品质的影响均有着较为一致的规律。多元回归分析得出偏回归系数不显著。因此 ,对直链淀粉含量及食味品质与米饭质地的部分性状建立了简单回归方程。试验还得出 ,同一品种在韩国种植 ,直链淀粉含量和食味均较低。
In the experiment in testing and analyzing the rice texture,amylose content and eating quality of twenty rice varieties,ten from Anhui province and another ten from Korea,the result indicated that the correlation between amylose content,eating quality and the hardness,chewiness,springness in Japonica was significantly positive It also had a significantly negative relation to gummeness But,in Indica type rice materials,only amylose content had a same trend,eating quality had not a various relation to them Only Gum had a significantly negative relation with eating quality The correlations between Har and Che were significantly positive,Har or Che and gum were significantly negative in Japonica and Indica type rice The result of path analysis indicated that the influence of the chewiness and springness on amylose content and eating quality had an identical regularity in Japonica or Indica type rice materials The coefficients of them were positive,and the Che to amylose content and eating quality were larger The coefficients of Gum to amylose content and eating quality were negative The coefficients of the regression were not significant in all of the elements regression analysis The regression equations between amylose content,eating quality and some characters of the texture were created for Indica and Japonica rice materials At the same time,the same varieties that were planted in Korea had lower amylose content,protein content and eating quality
出处
《中国农学通报》
CSCD
2002年第6期18-21,共4页
Chinese Agricultural Science Bulletin
