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试验以直链淀粉含量有差别、蛋白质含量差异不大的6个水稻品种(系)新、陈米做为材料,比较新、陈米的直链淀粉含量、蛋白质含量、RVA特征谱的差异及新、陈米用二硫苏糖醇(DTT)处理前后其RVA特征谱的变化,结果表明,新米与陈米的直链淀粉含量没有多大变化,陈米的蛋白质含量较新米有所提高;陈米的最高黏度、崩解值均高于相对应的新米;大多数供试品种(系)新、陈米粉添加DTT后,其最高黏度、崩解值较未进行DTT处理的米粉呈现出显著或极显著下降。
The results showed that there was no significant difference in the amylose content, protein content and RVA profile of 6 rice cultivars (lines) with different amylose content and little difference in protein content. The results showed that there was no significant change in amylose content of new rice and rice and the protein content of rice was higher than that of new rice. The highest viscosity and disintegration value of rice were higher than those of the corresponding new rice. The highest viscosity and disintegration value of most of the tested varieties (strains) of fresh and dried rice noodles after adding DTT showed significant or Very significant decline.