Xia Yujie, Sun Yuying, Yuan Jian, Xing Changrui
College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China.
Food Sci Nutr. 2021 Feb 24;9(4):2129-2138. doi: 10.1002/fsn3.2181. eCollection 2021 Apr.
Appearance and processing characteristics of 45 rice samples, collected from different regions in Jiangsu province, were investigated and evaluated in this study. Specifically, the chalkiness degree had been presented significant differences among different cultivars and regions. The average chalkiness degree varied from 6.81% to 15.34% for different regions and from 1.93% to 28.31% for different cultivars. The minimum head rice rate of cultivars from four regions, NJ9108 (HA), was 80.5%. The AC of CNG10, HD5, and PJ surpassed 13.68% and lower than 11.33% for the others. The protein content ranged from 6.1% to 11%, and the taste value was significantly different among cultivars. In addition, the RVA curves of the samples were similar, but the peak viscosities of NG8 and NJ5055 were higher than others, and there were significant differences in RVA traits among regions. Cultivars were the main reasons for the difference in appearance and processing quality of rice, while environmental factors had leaded to the change of rice composition, texture, and gelatinization.
本研究对采集自江苏省不同地区的45个水稻样本的外观和加工特性进行了调查与评价。具体而言，垩白度在不同品种和地区间存在显著差异。不同地区的平均垩白度在6.81%至15.34%之间，不同品种的平均垩白度在1.93%至28.31%之间。四个地区品种中，NJ9108（HA）的整精米率最低，为80.5%。CNG10、HD5和PJ的直链淀粉含量超过13.68%，其他品种低于11.33%。蛋白质含量在6.1%至11%之间，不同品种间食味值存在显著差异。此外，样本的RVA曲线相似，但NG8和NJ5055的峰值黏度高于其他品种，且RVA特性在地区间存在显著差异。品种是水稻外观和加工品质差异的主要原因，而环境因素导致了水稻成分、质地和糊化的变化。
