以沪五彩花糯1号为材料,设置6个采收期,研究采收期对籽粒品质和糊化特性的影响。结果表明,采收期为20d时,沪五彩花糯1号感官和蒸煮品质综合评分达最高,为85.6分。蛋白质和可溶性糖含量随着采收期推迟而降低,而淀粉则相反。不同采收期下的峰值粘度、谷值黏度、终值黏度、崩解值和回复值变异系数要大于峰值时间和糊化温度,说明除峰值时间和糊化温度之外,峰值粘度、谷值黏度、终值黏度、崩解值和回复值受采收期影响较大。与淀粉和可溶性糖相比,籽粒中的蛋白质对糊化特性的影响较大。研究采收期间糯玉米籽粒品质和糊化特性为确定最佳采收期和改良籽粒品质提供参考依据。
英文摘要:
Huwucaihuanuo1 was planted in six harvesting times to study the influence of grain quality and starch pasting property under different harvesting times. The results indicated that the appearance and taste score of Huwucaihuanuo1 reached a peak at 20 days after pollination, up to 85.6. The content of protein and soluble sugar decreased with the delaying of harvest time, but the starch was opposite. The coefficient of variance (C.V) of Peak viscosity (PV), Trough viscosity (TV), Final viscosity (FV), Break down (BD), Set back (SB) was larger than peak time (PT) and pasting temperature (P temp). In addition to PT and P temp, harvesting time has a greater influence on PV, TV, FV, BD, SB. Compared with starch and soluble sugar, the protein in grain had a greater influence on pasting property. The study of grain quality and pasting property during harvesting time provide reference for determining optimum harvesting time and improving grain quality.
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