中国稻米 ›› 2025, Vol. 31 ›› Issue (6): 20-24.DOI: 10.3969/j.issn.1006-8082.2025.06.005
李莉1(
), 胡丽琴2, 邓启长3, 曹威3, 曹放波1, 陈佳娜1, 黄敏1,*()
LI Li1(), HU Liqin2, Deng Qichang3, CAO Wei3, CAO Fangbo1, CHEN Jiana1, HUANG Min1,*()
摘要：
In order to reveal the differences in starch digestibility characteristics of cooked rice between early- and late-season rice cultivars, three early-season rice varieties, namely Zhongjiazao 17, Zhongzao 39, and Xiangzaoxian 24, and three late-season rice varieties, namely Yuzhenxiang, Xiangwanxian 17, and Meixiangzhan 2, were used as experimental materials to compare the physicochemical properties (rice starch composition, protein content, and starch RVA characteristics) and digestion properties of cooked rice between early- and late-season rice varieties. The results showed that, compared with late-season rice, the active digestion duration of early-season rice increased by 52.34%, and the glucose production rate decreased by 38.20%. There was no significant difference in total glucose production between early- and late-season rice. The amylose content, the ratio of amylose content to amylopectin content, and protein content of early-season rice were 44.77%, 69.23%, and 23.27% higher than those of late-season rice, respectively, while the total starch content and amylopectin content were 3.72% and 16.14% lower than those of late-season rice, respectively. Compared with late-season rice, the through viscosity, final viscosity, setback viscosity, consistency viscosity and peaking time of early-season rice increased by 33.66%, 33.43%, 420.00%, 32.96%和 5.26%, respectively. Meanwhile, the peak viscosity, breakdown viscosity, and pasting temperature of early-season rice decreased by 6.34%, 50.12%, and 1.82%, respectively. Correlation analysis showed that the glucose production rate of cooked rice was significantly negatively correlated with amylose content, the ratio of amylose content to amylopectin content, through viscosity, final viscosity, setback viscosity, and consistency viscosity, and was significantly positively correlated with total starch content, amylopectin content, peak viscosity, and breakdown viscosity. In summary, compared with late-season rice varieties, early-season rice varieties have higher amylose content, ratio of amylose content to amylopectin content, through viscosity, final viscosity, consistency viscosity and setback viscosity, but lower total starch content, amylopectin content, peak viscosity, and breakdown viscosity. These differences result in a reduced glucose production rate and prolonged active digestion duration for early-season rice.
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