Genetic diversity in the physicochemical properties of waxy rice (Oryza sativa L) starch
Genetic diversity in the physicochemical properties of waxy rice (Oryza sativa L) starch
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DOI：
10.1002/jsfa.1750
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发表时间：
2004-08-30
影响因子：
4.1
通讯作者：
Sun, M
中科院分区：
文献类型：
--
作者：
Bao, JS;Corke, H;Sun, M
研究了56个糯稻品种(34个籼型和22个粳型)的淀粉理化性质的遗传多样性。这些参数包括差示扫描量热仪(DSC)测试的热特性和回生特性、快速粘度仪(RVA)测试的糊化粘度和面粉膨胀体积(FSV)。在所有参数中都发现了广泛的差异。根据糊化温度(GT)，糯米可分为高GT组和低GT组。共鉴定出15个高GT的基因型，均属于水稻亚种。每组内相差约5摄氏度，组间相差10摄氏度。在所有56个糯米中，许多参数之间存在相关性，但当分别比较高GT组和低GT组时，一些相关关系也是一致和显著的。例如，热糊粘度(HPV)与起始温度(T-g)和糊化热(DeltaH(G))呈正相关。结果表明，在糯米育种计划中，利用RVA的粘贴轮廓可以有效地完成对具有理想淀粉特性的品种的初步筛选，用于特定的食品用途。(C)2004年化学工业协会。
The genetic diversity in the physicochemical properties of starches from 56 waxy rice (Oryza sativa L) genotypes (34 of indica and 22 of japonica) was studied. The parameters included thermal and retrogradation properties tested by differential scanning calorimetry (DSC), pasting viscosity tested by rapid viscoanalyser (RVA), and flour swelling volume (FSV). Wide diversity was found in all the parameters. According to their gelatinisation temperature (GT), the waxy rice genotypes could be divided into two groups,, a high-GT group and a low-GT group. A total of 15 genotypes were identified as high-GT, all belonging to the indica subspecies. There was about a 5degreesC difference within each group and a 10degreesC difference between groups. Many parameters were correlated with each other in all 56 waxy rices, but some correlations were also consistent and significant when comparing the high-GT group and the low-GT group separately. For example, hot paste viscosity (HPV) was positively correlated with onset temperature (T-g) and enthalpy of gelatinisation (DeltaH(g)). The results suggested that initial screening in waxy rice breeding programmes for varieties with desirable starch properties for specific food uses could be efficiently accomplished using pasting profiles from the RVA. (C) 2004 Society of Chemical Industry.