优质水稻品种越光(Koshihikari)中控制稻米淀粉RVA谱特征值的QTL分析

利用南京11×Koshihikari RIL群体在南京两年的种植结果,检测与稻米淀粉RVA谱特征值峰值黏度、最低黏度、最终黏度、崩解值、消减值、峰值时间和糊化温度相关加性和上位性效应QTL,并分析其表达稳定性。结果表明,7个稻米淀粉RVA谱特征值在两年中均呈连续分布,且存在超亲遗传现象。共检测到8个具有加性效应的QTL与稻米6项淀粉RVA谱特征值有关,两年中能重复出现的QTL有6个,即qTPV-6、qFPV-6、qBDV-6、qSBV-6、qPKT-6和qPT-6,分别控制最低黏度、最终黏度、崩解值、消减值、峰值时间和糊化温度,两年的平均贡献率分别为46.4%、60.3%、31.1%、71.9%、38.5%和12.4%,而qSBV-8和qPT-5仅在1年中被检测到,环境稳定性差。此外,还检测到5对影响稻米淀粉RVA谱特征值的QTL具有上位性效应,互作既发生在相同染色体上也发生在不同染色体之间,但贡献率较小,且受环境的影响较小。控制稻米淀粉RVA谱特征值的稳定、主效QTL,可为Koshihikari中稻米优良蒸煮食味品质相关基因的育种利用提供基础。     

应用RVA测定米粉淀粉成糊温度

淀粉的糊化温度是稻米淀粉品质的重要指标,决定淀粉在食品及工业上的用途,也与食用稻米的蒸煮品质密切相关。淀粉的糊化温度可以用淀粉谱仪（如快速淀粉黏滞性测定仪,Rapid Visco analyser,RVA）间接测定,但用淀粉谱仪测定的是淀粉的成糊温度（pasting temperature,PT）,它是指淀粉黏度刚开始升高时的温度。在许多情况下,从RVA配套软件 Thermocline for Windows中测定的PT是过高的。提出了两种能够用RVA较准确测定成糊温度的方法。一种是改变参数设置来“筛选”出能反映真正成糊温度的点;另一种是手工记录下淀粉黏度刚开始升高时的时间,利用公式(45/3.8)×(T1-1)+50 计算出稻米的成糊温度。利用手工计算出的成糊温度与通过差示扫描量热仪测定的最高糊化温度呈极显著正相关(r=0.97)。     

Accurate Measurement of Pasting Temperature by the Rapid Visco-Analyser： a Case Study Using Rice Flour

Pasting properties are among the most important characteristics of starch, determining its applications in food processing and other industries. Pasting temperature derived from the Rapid Visco-analyser (RVA) (Newport Scientific), in most cases, is overestimated by the Thermocline for Windows software program. Here, two methods facilitating accurate measurement of pasting temperature by RVA were described. One is to change parameter setting to ‘screen’ the true point where the pasting viscosity begins to increase, the other is to manually record the time (T1) when the pasting viscosity begins to increase and calculate the pasting temperature with the formula of (45/3.8)×(T1–1)+50 for rice flour. The latter method gave a manually determined pasting temperature which was significantly correlated with the gelatinization temperature measured by differential scanning calorimetry.     

播期和密度对不同玉米品种淀粉糊化特性和子粒品质的影响

以农大108和青农105为材料,设置3个播期和6个密度处理,研究播期和密度对两个玉米品种淀粉糊化特性和子粒品质的影响。结果表明,品种间比较,淀粉峰值黏度、谷值黏度、崩解值、回复值、峰值时间、糊化温度差异显著;播期对糊化特征值及子粒淀粉、蛋白质含量的影响较大,密度的影响较小。晚播条件下,峰值黏度和谷值黏度显著升高,糊化温度显著降低;中播条件下,淀粉含量最低,蛋白质含量最高。因此,试验播期范围内,晚播有利于改良淀粉糊化特性,适期播种有利于改良子粒品质。     

播期对不同筋力型小麦品种淀粉糊化特性的影响

为了研究播期对小麦淀粉品质的影响,2006-2007年度以4个不同筋力型小麦品种(强筋小麦品种豫麦34、中筋品种兰考矮早八和豫麦49、弱筋品种豫麦50)为试验材料,采用分期播种的方式研究了不同播期对小麦淀粉糊化特性的影响.结果表明,基因型和播期对小麦淀粉糊化参数均有一定的影响.不同品种比较,弱筋品种豫麦50的主要黏度参数如峰值黏度、低谷黏度和最终黏度显著小于中筋品种和强筋品种;中筋品种兰考矮早八的糊化温度、峰值黏度、低谷黏度及最终黏度与豫麦34和豫麦49的差异亦达到显著水平.从播期影响看,兰考矮早八、豫麦34和豫麦50的峰值黏度、低谷黏度和最终黏度均以晚播(11月5日)处理的最低,与其他播期间差异达5%显著水平,表明在河南生态条件下晚播(11月份播种)导致淀粉品质变差,但品种之间表现有一定的差异.除豫麦49外,各品种处理间主要黏度参数间的差异与灌浆期间气象条件有关,较高日均温对小麦淀粉黏度影响较大.     

Accurate Measurement of Pasting Temperature by the Rapid Visco-Analyser:a Case Study Using Rice Flour

Pasting properties are among the most important characteristics of starch,determining its applications in food processing and other industries.Pasting temperature derived from the Rapid Visco-analyser(RVA)(Newport Scientific),in most cases,is overestimated by the Thermocline for Windows software program.Here,two methods facilitating accurate where the pasting viscosity begins to increase,the other is to manually record the time(T1)when the pasting viscosity begins to increase and calculate the pasting temperature with the formula of(45/3.8)×(T1-1) 50 for rice flour.The latter method gave a manually determined pasting temperature which was significantly correlated with the gelatinization temperature measured by differential scanning calorimetry.     

Impact of proteins on pasting and cooking properties of waxy and non-waxy rice

Changes of RVA viscosity and texture properties of waxy rice (n=9) and non-waxy rice (n=10) were analyzed through protein removal or disulfide bond disruption. Protease or DTT had similar effects on the pasting behavior of the waxy rice, but affected differently that of non-waxy rice. For all waxy rice flour treated with DTT or protease, the peak, breakdown and consistency viscosity values all significantly decreased, and the viscosity curves barely rose from the baseline. Pre-incubation of flours with a protease increased RVA pasting temperatures, decreased viscosities along all the points of the curves and the slopes of the linear parts of the curves for all non-waxy cultivars. DTT decreased RVA pasting temperatures and peak viscosities of all non-waxy flour, but increased breakdown viscosities in six non-waxy rice cultivars. With DTT-added cooking water, the hardness of cooked waxy and non-waxy rice, as determined by Instron, generally decreased. With DTT-added cooking water, the adhesiveness of all cooked waxy rice significantly decreased, while it increased significantly or remained the same in all cooked non-waxy rice. The above results indicated that the protein agent of a network linked by disulfide bonds increased the RVA gelatinized paste rigidity, the hardness and adhesiveness of cooked rice of all waxy cultivars, while in non-waxy cultivars, both the network and the increase of the gelatinized paste concentrations resulting from protein hydration contributed to the enhancements of the RVA paste rigidity and the cooked rice hardness.     

冷水胁迫对云南粳稻品质性状的影响

 以11个云南粳稻品种为试验材料,研究冷水胁迫对稻米品质性状的影响以及水稻耐冷性与品质性状冷水反应的相关关系。结果表明,品质性状的冷水反应不仅与品种有关,也与具体的品质性状有关。冷水胁迫使粒宽、千粒重、垩白粒率、精米白度、糙米率、味度值、最高黏度、最低黏度、崩解值、最终黏度显著或极显著降低,使长宽比、整精米率、碱消值、蛋白质含量和消减值极显著增加,而粒长、精米率、直链淀粉含量、到达最高黏度时间（峰值时间）和起浆温度不因冷水胁迫发生明显变化。相关分析表明,成熟期综合耐冷性与稻米的味度值、蛋白质含量、最高黏度和崩解值的冷水反应指数具有显著或极显著相关性。因此,提高育成品种的耐冷性对稳定和改善稻米食味品质具有重要作用。     

糯小麦快速选育及糯性亚基纯合速度对选择的响应

为创建糯小麦快速育种程序，进而培育出优质糯小麦新品种，选用4份糯性亲本材料和6份非糯性亲本材料进行杂交，并对分离后代进行早代籽粒碘染、乳熟期田间单株籽粒碘染选择、农艺性状选择、多重PCR分子标记检测和淀粉糊化特性测定。结果显示，糯性亲本作母本或父本，F₀代杂交籽粒均为非糯；大部分杂交组合F₁代自交籽粒中糯性籽粒的出现频率符合1/64的分离比例；非糯性材料作父本的三交组合F₁代自交分离后，糯性籽粒的出现频率符合1/512的分离比例。13个组合中，5个组合的糯粒比例达到100%,7个组合的糯粒比例超过98%,而没有经过籽粒碘染筛选的3个组合的糯粒比例仅为0.79%～6.10%,说明糯性亚基纯合速度对选择可做出快速响应，经过1代籽粒糯性筛选，糯性遗传即可稳定。中选单株均具有糯性小麦典型的RVA图谱，糯小麦面粉的低谷黏度、最终黏度、回生值和峰值时间较非糯小麦面粉显著降低，而峰值黏度、稀懈值和糊化温度在糯小麦和非糯小麦之间差异不显著。对经过2代籽粒糯性筛选的13个杂交组合共410份单株材料进行多重PCR检测，发现全糯质小麦398株...     

扬麦系列品种的淀粉糊化特性及Wx蛋白缺失分析

为了明确扬麦系列品种(系)的淀粉品质特点,为生产应用和淀粉品质的改良提供依据,测定了扬麦系列品种(系)及国内部分其他小麦品种(系)的RVA参数,并分析了它们的Wx蛋白缺失情况及其对RVA参数的影响.结果表明,扬麦系列品种(系)的峰值粘度和稀懈值极显著高于供试的北方小麦;低谷粘度和最终粘度显著高于北方小麦和南方小麦;反弹值显著高于南方小麦.扬麦系列品种(系)的Wx-B1缺失比例较高,为18.18%.Wx-B1缺失的扬麦系列品种的峰值粘度和稀懈值显著高于不缺失Wx-B1的扬麦系列品种, 而其它RVA参数差异不显著,但部分Wx-B1不缺失的扬麦系列品种(系)也具有较好的淀粉糊化品质.     

不同海拔条件下耐冷性粳稻品种的稻米淀粉RVA谱特性

以4个强耐冷性粳稻品种和5个弱耐冷性粳稻品种为材料,比较分析了云南高原粳稻区不同海拔条件下不同耐冷性粳稻品种的稻米淀粉RVA谱变化特征。随种植海拔的升高,弱耐冷性品种的消减值明显增大,峰值黏度和崩解值显著减小,而强耐冷性品种的峰值黏度和崩解值呈先降后升趋势,消减值则表现先升后降趋势。强耐冷性品种的稻米淀粉RVA谱特性受海拔变化的影响较弱耐冷性品种小,蒸煮食味品质表现相对稳定,但弱耐冷性品种的蒸煮食味品质随海拔升高明显呈变劣趋势。     

面粉高白度小麦种质资源筛选及其品质分析

为了挖掘面粉白度高、品质优的小麦种质,对1 248份小麦种质资源进行了面粉白度测定,并对面粉白度值超过80的小麦种质的籽粒硬度、淀粉RVA糊化特性以及面团揉混特性等有关品质性状进行了分析。筛选出面粉白度值≥80的小麦种质195个,其籽粒硬度指数分布范围为15～77;淀粉RVA糊化特性参数峰值黏度范围为1 030～3 407cP,稀懈值范围为629～1 522cP,回生值范围为5～1 546cP,糊化温度范围为65.3～88.2℃,最终黏度范围为755～3 870cP;面团形成时间范围为1.3～4.2min,衰落角范围为3～35度,沉降值范围为21～58.7mL。研究结果还表明,面粉中类胡萝卜素含量低,则面粉白度就高,仅靠延长面粉储存时间不会大幅度提高面粉白度。筛选出的14个高白度优异小麦种质可用于培育中强筋面粉高白度小麦新品种。     

BNS型杂交小麦不同出粉点面粉的品质特性

为给BNS型杂交小麦的进一步推广应用提供参考依据,以BNS低温敏感雄性不育系衍生的两个杂交小麦及常规小麦品种百农矮抗58为材料,研究了制粉系统各出粉点面粉的品质特性.结果表明,不同出粉点的面粉品质性状间存在差异,皮磨粉的灰分含量少,白度值、干湿面筋含量、稳定时间、峰值黏度、最终黏度、回生值等均最高;心磨粉的粗蛋白含量、灰分含量、破损淀粉含量、吸水率、形成时间、弱化度等随出粉点后移呈升高趋势,而白度、干湿面筋含量、稳定时间、峰值黏度、低谷黏度、稀懈值、最终黏度、回生值等随出粉点后移而降低;同一出粉点不同材料的品质特性具有明显差异.杂交小麦不同出粉点品质的变化趋势与常规小麦基本一致.     

施氮量对糯小麦和非糯小麦籽粒淀粉组分与理化特性的影响

为探明氮肥对小麦籽粒淀粉组分和理化特性的影响,采用田间试验,分析了4个施氮量(0、100、200、300kg·hm~(-2))对糯小麦(农大糯50222)和非糯小麦(轮选987)籽粒淀粉组分与理化特性的影响。结果表明,随施氮量的增加,小麦籽粒淀粉含量降低,轮选987籽粒中B型淀粉粒的数目占比增加,而农大糯50222籽粒的B型淀粉粒数目占比呈减少趋势;增施氮肥能显著提高小麦籽粒淀粉的峰值黏度和谷值黏度。相同施氮量处理下,轮选987淀粉的被测糊化特征参数(除谷值黏度外)均大于农大糯50222。施氮量不同,2个品种籽粒淀粉X-衍射图谱中各峰的位置和相对强度明显不同。随施氮量的增加,轮选987淀粉的相对结晶度增大,而农大糯50222淀粉的相对结晶度减小。相关分析表明,小麦籽粒的直链淀粉含量和直支比与最终黏度、稀澥值、反弹值、糊化温度和峰值时间呈显著正相关,与谷值黏度和相对结晶度呈显著负相关;支链淀粉含量反之。小麦籽粒的B型淀粉粒数目占比与峰值黏度、稀澥值呈显著负相关。综上所述,施氮量可影响小麦籽粒的淀粉含量和粒度分布,进而改变其糊化特性和晶体特征。     

Inheritance of flour paste viscosity is associated with a rice Waxy gene exon 10 SNP marker

Apparent amylose content is a key element for characterizing a rice (Oryza sativa L.) cultivar for cooking quality. However, cultivars with similar apparent amylose content can have widely varying quality attributes, including major parameters of flour paste viscosity. It has been postulated that the presence of a rice Waxy gene single nucleotide polymorphism (SNP) marker is associated with elevated Rapid Visco Analyser (RVA) properties in specific high amylose rice cultivars. A mapping population derived from a cross between two varieties, Cocodrie and Dixiebelle, having similar high apparent amylose contents, but with different paste viscosity properties and Waxy gene markers was analyzed for the genetic segregation of various pasting properties, measured with RVA instrumentation. Marker inheritance analyses revealed that the Waxy exon 10 SNP marker was associated with the proportion of soluble to insoluble apparent amylose and most RVA pasting measurements. Waxy gene markers can be used to efficiently improve the selection of rice with desirable characteristics, particularly for superior parboiling and canning quality.     

In vitro starch digestibility,degree of gelatinization and functional properties of twin screw prepared cereal-legume pasta

The investigation explores the possibility of utilizing legume flour (pigeon pea:10–30%) and brown rice flour (35–45%) for production of pasta using twin screw extruder. RSM was used to analyse the effect of feed moisture (28–36%), barrel temperature (70–110 °C) and legume:brown rice ratio on quality responses (in vitro starch and protein digestibility, degree of starch gelatinization, cooking quality, pasting properties, color and textural properties) of pasta. Extrusion processing significantly enhanced in vitro starch and protein digestibility of prepared pasta. The in vitro starch and protein digestibility of pasta ranged between 15.00 and 26.77 g/100 g and 50.34–84.82 g/100 g respectively. Addition of brown rice flour and pigeon pea flour exhibited dominating positive effect on cooking quality of the pasta. Degree of gelatinization of prepared pasta was found in range of 52.13–90.10 per cent. Color characteristics viz. luminosity, redness and yellowness of pasta enhanced with feed moisture. Pasting properties revealed lower peak and final viscosity at higher processing conditions. Firmness of cooked pasta elevated with an increase in the barrel temperature. Acceptability score of health based pasta on the basis of sensory attributes was 8 as inferred from 9 point hedonic scale.     

不同淀粉脱支酶对菠萝蜜种子淀粉分子结构的影响及糊化特性研究

采用普鲁兰酶和异淀粉酶制备脱支菠萝蜜种子淀粉(debranched jackfruit seed starch,DS)及脱支菠萝蜜种子支链淀粉(debranchedjackfruitseedamylopectin,DAP),旨在研究所得DS和DAP之间的差异。结果表明,DS具有较宽的分子量分布,而DAP具有较窄的分子量分布。普鲁兰酶水解α-1,6糖苷键更完全,所以普鲁兰酶DS和DAP平均分子量更低。普鲁兰酶水解较短侧链更有效,异淀粉酶则可水解外分支链。异淀粉酶DAP具有高比例B2链、B3链和长平均链长,导致其具有低的峰值黏度、谷值黏度、崩解值、最终黏度和回生值,但糊化温度高。因此,淀粉脱支酶的选择和直链/支链淀粉组成均能导致淀粉分子结构和糊化特性显著不同(p<0.05),可根据特定需要选择合适制备方法增强或抑制菠萝蜜种子淀粉固有性质或赋予其新的特定性质。     

早籼稻米RVA谱特性的品种间差异及其温度效应特征

采用粘度快速测定仪分析了10个不同食味类型早籼品种的淀粉粘滞（RVA谱）特性,并通过人工气候箱控温处理试验对早籼稻米淀粉粘滞特性与水稻灌浆结实期温度间的关系进行了分析。结果发现,食味较优的早籼水稻品种一般具有较大的崩解值和较小的消减值、回冷恢复值,而食味较差的早籼品种则相反,普遍有着较小的崩解值和较大的消减值、回冷恢复值,具有较明显的规律性;而不同食味类型早籼品种在最高粘度、热浆粘度、最终粘度等指标上差异规律则不明显;水稻灌浆结实期温度处理对早籼稻米淀粉粘滞特性的影响主要表现在淀粉糊化过程的回冷特性上,与高温处理相比,水稻在适温处理下灌浆,其稻米淀粉的最终粘滞度、消减值和回冷恢复值呈现出明显的上升趋势,而崩解值的变化则相对较为复杂。适温处理下稻米淀粉RVA谱特征的最终粘滞度、消减值和回冷恢复值等指标的变化,可能正是部分早籼品种“翻秋”种植后其蒸煮食味品质明显变好的一个重要理化指标。     

茶叶粉对小麦面粉流变学及糊化特性的影响

为进一步提高茶叶在食品工业中的应用范围,以小麦西农538(中筋)为供试材料,分别添加0、2%、4%、6%、8%和10%的绿茶、红茶和黑茶3类茶叶粉于面粉中,并对其进行面团流变学特性及糊化特性分析。结果表明,3类茶叶粉均可显著改善面团的流变学特性及糊化特性。随着茶叶粉添加量的增加,面团吸水率均显著增大;添加2%~10%的绿茶粉及6%~10%的黑茶粉,面团的形成时间和稳定时间均显著提高,弱化度均显著降低。添加6%的绿茶粉时,面团的拉伸能量和最大拉伸阻力增幅均达到最大值,延伸度出现小幅度升高的拐点;添加4%的红茶粉,面团的拉伸面积显著增大,继续增加添加量则变化不明显;黑茶和红茶粉添加量分别大于4%和6%时,面团延伸度均显著降低。面粉中添加适量的茶叶粉可改善面粉的品质,绿茶粉的添加对面团网络结构形成速度和面团筋力的改良效果大于红茶粉和黑茶粉。面粉糊化的峰值黏度、低谷黏度、最终黏度、峰值时间、回生值随着茶叶粉添加量的增大均呈不同幅度的降低趋势;3类茶叶粉对面粉糊化的热稳定性具有不同程度的改善作用。     

Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modeling approach

The effects of different process conditions on the pasting behavior of the 14%, w/w suspensions of high amylose, waxy and normal maize starches at mixing speeds of 50, 160 and 250 rpm with the heating rates of 2.5, 5 and 10 °C/min were investigated. In addition, the impact of the starch mixture with an amylose-amylopectin ratio of 0–70% at 160 rpm and a heating rate of 5 °C/min on the pasting parameters was studied. According to the results, when stirring speed decreased from 250 rpm to 50 rpm, the peak viscosity dramatically increased. Furthermore, both heating and stirring rates significantly affected the pasting properties (p < 0.05). The amylose content of maize starch had a negative correlation with peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity. Besides, syneresis values decreased as amylose content decreased from 70% to 0%. According to the kinetic modelling of pasting curves, starch coefficients were found to be higher than 1 for all starches, indicating that the penetration of water into starch granules increased granule swelling rate. The findings of the present study confirmed that both process conditions and amylose/amylopectin ratio can be optimized without necessity of starch modification to obtain the products with the desired quality.