Effects of Different Amylose Contents in Indica Rice on the Quality of Fresh Wet Rice Noodles

doi:10.3969/j.issn.1006-8082.2026.06.008

Abstract

Abstract:

Rice noodles are a traditional staple food in southern China, primarily made from indica rice. The physicochemical properties of indica rice, particularly its amylose content (AC), play a decisive role in determining the quality of fresh wet rice noodles. To investigate differences in noodle quality among indica rice varieties with high and similar amylose contents, three high-AC indica rice varieties (Qingluzhan 11, Guichao 2, and Guichao 13) were selected as experimental materials, with one low-AC variety (Yangdao 6) serving as the control. The study systematically compared the physicochemical properties of the different rice varieties, the processing characteristics, and the sensory quality of the resulting fresh wet rice noodles. The results showed significant differences in the physicochemical properties of the three high-AC indica rice varieties: Qingluzhan 11 had the highest amylose content, the softest gel consistency, and extremely low viscosity; Guichao 13 exhibited the highest pasting temperature. Analysis of noodle quality revealed that, compared with the low-AC control variety Yangdao 6, the fresh wet rice noodles produced from the three high-AC varieties all displayed lower starch leaching rates and breakage rates, along with a dense structure, higher hardness, and good cooking resistance and shaping stability. Among the high-AC varieties, quality differences were also evident: although Qingluzhan 11 had the lowest adhesiveness, it showed the highest starch leaching value and breakage rate, and the lowest sensory evaluation score. This was attributed to incomplete gelatinization of its starch granules and overly soft gel consistency. In addition, compared with Guichao 2, Guichao 13 produced noodles with higher hardness and lower adhesiveness, but a higher starch leaching value and relatively lower sensory score, which was directly related to its highest pasting temperature. These findings indicate that high amylose content is an essential prerequisite for high-quality indica rice varieties used in rice noodle production, but appropriate gel consistency, viscosity, and pasting temperature also play important regulatory roles in determining the quality of fresh wet rice noodles. This study provides a theoretical basis and practical reference for the targeted breeding of indica rice varieties specialized for rice noodle production and the development of high-quality fresh wet rice noodle products.

Key words: indica rice, fresh wet rice noodles, physicochemical quality, amylose content, processing characteristics

摘要：

米线是我国南方地区的传统主食之一，其原料以籼米为主。籼米的理化特性，尤其是直链淀粉含量（amylose content，AC），对鲜湿米线的品质具有决定性影响。为探究AC高且相近的籼稻品种间米线品质差异，本研究选用3个高AC籼稻品种（青卢占11、桂朝2号、桂朝13）作为试验材料，以1个低AC籼稻品种（扬稻6号）作为对照，系统比较不同品种稻米的理化特性、鲜湿米线的加工特性及感官品质。结果表明，3个高AC籼稻品种的稻米理化特性存在显著差异：青卢占11的AC最高，胶稠度（gel consistency, GC）最软，且黏滞性极低；桂朝13则具有最高的糊化温度（gelatinization temperature, GT）。米线品质分析显示，与低AC对照品种扬稻6号相比，3个高AC品种所制鲜湿米线均表现出较低的吐浆率和断条率，且米线结构致密、硬度较高，具备良好的耐煮性和成型稳定性。在高AC品种之间，所制米线品质差异同样明显：青卢占11虽黏附性最低，但吐浆值和断条率最高，感官评价得分也最低，分析其原因与该品种淀粉粒糊化不彻底、GC过软密切相关；相较于桂朝2号所制米线，桂朝13所制米线硬度更高、黏附性更低，但吐浆值偏高，感官评价得分相对较低，这一现象与桂朝13具有最高的GT直接相关。上述研究结果表明，高AC是优质米线原料籼稻品种的重要前提条件，但适度的GC、黏滞性及GT，同样对鲜湿米线品质具有重要调控作用。本研究可为籼稻米线专用品种定向选育，以及高品质鲜湿米线产品的开发提供理论依据与实践参考。

关键词: 籼稻, 鲜湿米线, 理化品质, 直链淀粉含量, 加工特性

CLC Number:

S511.099

OUYANG Haolan, YANG Yong, YAN Qing, LU Yan, HUANG Lichun, LI Qianfeng, ZHANG Changquan, LIU Qiaoquan. Effects of Different Amylose Contents in Indica Rice on the Quality of Fresh Wet Rice Noodles[J]. China Rice, 2026, 32(6): 56-62.

欧阳浩澜, 杨勇, 闫晴, 陆彦, 黄李春, 李钱峰, 张昌泉, 刘巧泉. 籼稻不同直链淀粉含量对鲜湿米线品质的影响[J]. 中国稻米, 2026, 32(6): 56-62.

Figures/Tables 9

References 23

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