Physicochemical properties and palatability of rice from six elite varieties in Korea (Chucheongbyeo, Saechucheongbyeo, Mihyangbyeo, Hitomebore, Nampyeongbyeo, and Ilpumbyeo) were analyzed. All samples, which contained 17–18 g/100 g rice starch amylose, belong to low-amylose rice group. Hitomebore variety showed abundant amount of essential amino acids, highest palatability score (82.9), and lowest mineral content. The rice samples contained relatively similar concentrations of saturated (21–24 g/100 g rice) and unsaturated (75–78 g/100 g rice) fatty acids. Mihyangbyeo variety exhibited the highest amount of protein (8.10 g/100 g rice), sugar content, and pasting temperature (82.75°C) and time (3.78 min), but lowest viscosity values. Ribose, rhamnose, and potassium were found to have negative correlations with palatability and breakdown viscosity, indicating that gelatinization characteristics could also be used in evaluating the eating quality of rice. Results of this study could assist plant breeders in developing rice varieties with improved genetic traits and high eating quality.
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机译:分析了来自韩国的六个优良品种(Chucheongbyeo,Saechucheongbyeo,Mihyangbyeo,Hitomebore,Nampyeongbyeo和Ilpumbyeo)水稻的理化特性和适口性。所有样品中含有17–18 g / 100 g大米淀粉直链淀粉,属于低直链淀粉大米组。 Hitomebore品种显示丰富的必需氨基酸,适口性得分最高(82.9),矿物质含量最低。大米样品中的饱和脂肪酸(21–24 g / 100 g大米)和不饱和脂肪酸(75–78 g / 100 g大米)的浓度相对相似。 Mihyangbyeo品种显示出最高的蛋白质含量(8.10 g / 100 g大米),糖含量,粘贴温度(82.75°C)和时间(3.78 min),但粘度值最低。发现核糖,鼠李糖和钾与适口性和分解粘度呈负相关,表明糊化特性也可用于评估大米的食用质量。这项研究的结果可以帮助植物育种者开发具有改良遗传特性和高食用品质的水稻品种。
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