稻米成熟过程中淀粉理化性质变化研究

选取4个粳稻品种作为研究对象,分析测定了不同生育阶段淀粉的基本理化特性,其中包括:直链淀粉含量、膨胀度、溶解度、混浊度和透光率等。实验结果表明:稻米直链淀粉含量在北方粳稻间存在品种间差异,不同品种稻米淀粉颗粒的膨胀度、溶解度和混浊度具有较大差异,其中秋田小町的膨胀度和透光率最大,随着稻米逐渐成熟各品种均表现出直链淀粉含量、膨胀度、溶解度和混浊度增高,而透光率逐渐降低的趋势。

Change of physico-chemical properties occurring in the process of rice ripening

4 brands of rice starch were selected.By measuring and analyzing some basic physico-chemical properties from starch in different growth stages of rice,which included: amylose content,swelling capacity,solubility,turbidity and transmittance,we concluded that: varieties of Japonica had different amylose content,swelling capacity,solubility and turbidity.Akita Komachi has the largest transmittance and swelling capacity.With the maturity of rice,varieties had shown the amylase content,swelling degree,solubility...