Comparison on Digestion Properties of Cooked Rice of Early- and Late-season Rice Varieties

doi:10.3969/j.issn.1006-8082.2025.06.005

China Rice ›› 2025, Vol. 31 ›› Issue (6): 20-24.DOI: 10.3969/j.issn.1006-8082.2025.06.005

• Special Thesis & Basic Research • Previous Articles Next Articles

Comparison on Digestion Properties of Cooked Rice of Early- and Late-season Rice Varieties

LI Li¹(), HU Liqin², Deng Qichang³, CAO Wei³, CAO Fangbo¹, CHEN Jiana¹, HUANG Min¹^,^*()

¹Key Laboratory of Ministry of Education for Crop Physiology and Molecular Biology/National Rice Engineering Technology Research Center/Hunan Agricultural University, Changsha 410128, China
²Hunan Crop Research Institute, Changsha 410125, China
³Yong’an Town Agricultural and Rural Comprehensive Service Center, Liuyang, Hunan 410323, China

Received:2025-05-19 Online:2025-11-20 Published:2025-11-07
Contact: HUANG Min
About author:First author contact:
1st author: lli_rpe@163.com

早晚稻品种米饭淀粉消化特性比较

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^,^*()

¹作物生理与分子生物学教育部重点实验室/国家水稻工程技术研究中心/湖南农业大学，长沙 410128
²湖南省作物研究所，长沙 410125
³湖南省浏阳市永安镇农业农村综合服务中心，湖南浏阳 410323

通讯作者: 黄敏
作者简介:第一联系人：
第一作者：lli_rpe@163.com
基金资助:
国家水稻产业技术体系项目(CARS-01)

Abstract

Key words: early-season rice, late-season rice, starch, digestion properties, physicochemical properties of rice

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.

关键词: 早稻, 晚稻, 淀粉, 消化特性, 稻米理化特性

CLC Number:

S511

LI Li, HU Liqin, Deng Qichang, CAO Wei, CAO Fangbo, CHEN Jiana, HUANG Min. Comparison on Digestion Properties of Cooked Rice of Early- and Late-season Rice Varieties[J]. China Rice, 2025, 31(6): 20-24.

李莉, 胡丽琴, 邓启长, 曹威, 曹放波, 陈佳娜, 黄敏. 早晚稻品种米饭淀粉消化特性比较[J]. 中国稻米, 2025, 31(6): 20-24.

Figures/Tables 5

References 32

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Comparison on Digestion Properties of Cooked Rice of Early- and Late-season Rice Varieties

早晚稻品种米饭淀粉消化特性比较

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