为探究氮素对粳米食味品质、营养品质和精碾磨粉特性的影响,以不同食味粳稻品种沈农9816、秋田小町、北粳3号和盐粳476为试验材料,设置0 kg hm^(-2) (N0)、50 kg hm^(-2) (N1)、100 kg hm^(-2) (N2)和200 kg hm^(-2) (N3)4个氮素水平,...
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为探究氮素对粳米食味品质、营养品质和精碾磨粉特性的影响,以不同食味粳稻品种沈农9816、秋田小町、北粳3号和盐粳476为试验材料,设置0 kg hm^(-2) (N0)、50 kg hm^(-2) (N1)、100 kg hm^(-2) (N2)和200 kg hm^(-2) (N3)4个氮素水平,研究了氮素水平对不同食味稻米品质与精碾磨粉颗粒形态特征的影响及其相互关系。结果表明:(1)稻米食味值表现为秋田小町>盐粳476>北粳3号>沈农9816,在不同氮素水平下表现一致。(2)随着氮素水平的提高,除秋田小町外,不同粳稻品种的食味品质(蒸煮食味值、外观、黏度、胶稠度)、支链淀粉A链、B1链含量均显著降低,硬度、直链淀粉含量和蛋白组分含量显著提高;峰值黏度、热浆黏度、最终黏度呈降低趋势,崩解值、消减值、糊化温度受氮素影响较小;精碾磨粉表面由光滑变为粗糙,颗粒粒径变大、数量增多呈堆积状,并伴随裂痕和空隙现象发生。(3)相关分析表明,氮素水平与与蒸煮食味品质(黏度、外观和食味值)、RVA特征值谱(峰值黏度、热浆黏度、最终黏度)均呈极显著负相关,但与硬度及精碾磨粉表面颗粒粒径呈极显著正相关;精碾磨粉表面颗粒粒径与蒸煮食味品质(食味值、外观)、RVA特征值谱(黏度、峰值黏度、热浆黏度及最终黏度)呈极显著负相关,但与硬度呈显著正相关。综合来看,食味值高的品种对氮素响应较弱,且精碾磨粉表面特性稳定,进而保证了其食味品质的稳定性。
A total of 28 accessions of rice (Oryza sativa L.) germplasms were collected from International Rice Research Institute (IRRI), Philippine and Gene Pool of China National Rice Research Institute (CNRRI). These germpla...
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A total of 28 accessions of rice (Oryza sativa L.) germplasms were collected from International Rice Research Institute (IRRI), Philippine and Gene Pool of China National Rice Research Institute (CNRRI). These germplasms were attributed as a Donor Gene Pool, consisting of 27 diverse morphological marker lines with each having a unique valuable trait (gene), and the recurrent parent-Zhefu 802, an early-season indica cultivar in south of China in the 1980s and 1990s. A set of 27 isogenic lines with 2-3 markers on every chromosome were obtained after more than 10 successive backcrosses. Moreover, 15 accessions of double-marker isogenic lines were developed by further pyramiding markers on the same chromosome. Key agronomic traits such as heading date, plant height, tillering number and panicle length in this set of lines were similar to that of Zhefu 802 except the marker traits.
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