同等温度下头季和再生季稻米淀粉结构与性能差异分析
第一作者：kuangna19@163.com
收稿日期: 2024-03-26
网络出版日期: 2024-09-12
基金资助
湖南省农业科技创新资金项目(2023CX16);中央基层农技推广体系改革与建设资金(湘财农指〔2023〕47号);湖南省重点研发计划项目(2023NK2004)
Analysis of the Differences in Starch Structure and Properties between the Main Rice and Ratooning Rice under the Same Temperature Conditions
1st author: kuangna19@163.com
Received date: 2024-03-26
Online published: 2024-09-12
旷娜, 刘智炫, 邹丹, 罗友谊, 赵正洪, 王立峰, 唐启源 . 同等温度下头季和再生季稻米淀粉结构与性能差异分析[J]. 中国稻米, 2024 , 30(5) : 57 -61 . DOI: 10.3969/j.issn.1006-8082.2024.05.007
A pot experiment was conducted with indica-japonica hybrid rice Yongyou 4149 as the material in high temperature and suitable temperature groups, in order to explore the differences in starch structure and properties of rice between the main rice and ratooning rice under the same temperature conditions. The results showed that the total starch content and amylopectin content of rice in the ratooning rice were significantly higher in both the high temperature group and the suitable temperature group than in the main rice. Compared with the main rice, the starch grains were arranged more tightly, with higher orderliness and lower crystallinity and maximum peak intensity. The peak viscosity, minimum viscosity, final viscosity and disintegration value of starch in the ratooning rice increased significantly in both the high temperature group and the suitable temperature group, while the attenuation value decreased. Under the same conditions, “ratooning” is beneficial for the accumulation and arrangement of rice starch, and weakening its crystal structure, improving its paste properties.
Key words： ratooning rice; temperature; starch; crystal structure
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