Key Laboratory of Agro-Products Processing Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Institute of Agricultural Products Processing, Ningbo 315040, China.
Molecules. 2022 Jun 22;27(13):4009. doi: 10.3390/molecules27134009.
The rice quality and starch functional properties, as well as the storability of three YY-IJHR cultivars, which included YY12 (biased japonica type YY-IJHR), YY1540 (intermedius type YY-IJHR) and YY15 (biased indica type YY-IJHR), were studied and compared to N84 (conventional japonica rice). The study results suggested that the three YY-IJHR varieties all had greater cooking and eating quality than N84, as they had lower amylose and protein content. The starch of YY-IJHR has a higher pasting viscosity and digestibility, and there was a significant difference among the three YY-IJHR cultivars. Rice aroma components were revealed by GC-IMS, which indicated that the content of alcohols vola-tile components of YY-IJHR were generally lower, whereas the content of some aldehydes and esters were higher than N84. In addition, YY-IJHR cultivars' FFA and MDA contents were lower, which demonstrated that YY-IJHR had a higher palatability and storability than those of N84 in fresh rice and rice stored for 12 months. In conclusion, this study suggested that YY-IJHR had better rice quality and storability than N84. PCA indicated that the grain quality and storability of YY12 and YY15 were similar and performed better than YY1540, while the aroma components and starch functional properties of YY-IJHR cultivars all had significant differences.
研究并比较了三个 YY-IJHR 品种（YY12（偏粳型 YY-IJHR）、YY1540（中间型 YY-IJHR）和 YY15（偏籼型 YY-IJHR））与 N84（常规粳稻）的稻米品质和淀粉功能特性以及贮藏稳定性。研究结果表明，与 N84 相比，三个 YY-IJHR 品种的直链淀粉和蛋白质含量较低，蒸煮和食用品质更好。YY-IJHR 的淀粉具有较高的糊化粘度和消化率，且三个 YY-IJHR 品种之间存在显著差异。通过 GC-IMS 揭示了稻米香气成分，表明 YY-IJHR 醇类挥发性成分的含量普遍较低，而一些醛类和酯类的含量高于 N84。此外，YY-IJHR 品种的 FFA 和 MDA 含量较低，表明与 N84 相比，YY-IJHR 在新鲜稻米和储存 12 个月的稻米中具有更高的适口性和贮藏稳定性。综上所述，本研究表明，与 N84 相比，YY-IJHR 具有更好的稻米品质和贮藏稳定性。PCA 表明，YY12 和 YY15 的粒质和贮藏稳定性相似，表现优于 YY1540，而 YY-IJHR 品种的香气成分和淀粉功能特性均存在显著差异。
