摘要
以津原系列、津川1号等91个水稻品种(系)为试验材料,对供试水稻品种进行4种蛋白质组分的分离和测定,对总蛋白质含量、RVA特性及其食味值进行测定,分析蛋白质相关性状与RVA特征谱及食味值的关系。结果表明:清蛋白含量、球蛋白含量和谷蛋白含量均与总蛋白质含量呈显著和极显著正相关,醇溶蛋白含量与总蛋白质含量相关关系不显著;谷蛋白含量、总蛋白质含量和醇溶蛋白含量与食味值呈极显著负相关和显著负相关,说明水稻醇溶蛋白含量、谷蛋白含量和总蛋白质含量的增加会降低稻米的食味值;醇溶蛋白含量和总蛋白质含量与最高黏度、崩解值呈极显著负相关,与消减值呈显著和极显著正相关,谷蛋白含量仅与消减值呈显著负相关,说明醇溶蛋白含量和总蛋白质含量的降低及谷蛋白含量的增加会使得RVA特征谱得到改善。谷醇比与食味值无显著相关关系,与最高黏度、崩解值呈极显著正相关,与消减值呈显著负相关。在水稻品质育种中,在以低蛋白质含量为选择指标时,可以将谷醇比作为辅助选育指标。
The correlation coefficients between four protein fractions, protein content, RVA profile and palatability value of 91 japonica rice varieties were studied. The results showed that protein content was positively correlated to albumin content, globulin content and glutelin content. Palatability value was negatively correlated to glutelin content, total protein content and prolamin content. Prolamin content and total protein content were negatively correlated to the peak viscosity and the breakdown value and were positively correlated to setback value. Glutelin content was negatively correlated to the setback value. While with the rise of the prolamin content and total protein content would reduce the peak viscosity and the breakdown value and increase the setback value. Glutelin content/Prolamin content was positively correlated to the peak viscosity and the breakdown value and were negatively correlated to setback value, the glutelin content/Prolamin content can be assumed to be assisted breeding index with a low protein content for selecting indicators.
出处
《食品科技》
CAS
北大核心
2014年第10期188-191,共4页
Food Science and Technology
基金
天津市科委科技支撑计划项目(12ZCZDJC35400)
天津市高等学校科技发展基金计划项目(201206180)
关键词
水稻
蛋白质组分
RVA特征谱
食味值
谷醇比
rice
protein fractions
RVA profile
palatability value
glutelin content/Prolamin content
