不同品种大米淀粉功能特性及主成分分析

doi:10.6048/j.issn.1001-4330.2024.12.009

新疆农业科学 ›› 2024, Vol. 61 ›› Issue (12): 2943-2953.DOI: 10.6048/j.issn.1001-4330.2024.12.009

• 土壤肥料·贮藏保鲜加工·园艺特产 • 上一篇下一篇

不同品种大米淀粉功能特性及主成分分析

王佳敏¹^,²(), 毛红艳¹, 岳丽¹, 祖力皮牙·买买提¹, 吕玉平¹(), 于明¹()

1.新疆农业科学院粮食作物研究所,乌鲁木齐 830091
2.新疆农业科学院奇台麦类试验站,新疆奇台 831899

收稿日期:2024-04-28 出版日期:2024-12-20 发布日期:2025-01-16
通信作者: 吕玉平(1986-),男,内蒙古乌兰察布人,农艺师,研究方向为水稻栽培育种,(E-mail)lvyuping_567@163.com；
于明(1973-),男,辽宁阜新人,研究员,硕士,研究方向为粮油品质与加工技术,(E-mail)2435742497@qq.com
作者简介:王佳敏(1998 -),女,新疆沙湾人,助理研究员,硕士,研究方向为粮油精深加工,(E-mail)2359796082@qq.com
基金资助:
新疆维吾尔自治区科技支疆项目计划(指令性)项目(2021E02008);中央引导地方科技事业发展专项(ZYYD2022B14);新疆农业科学院自主培育项目(nkyzzkj-006)

Principal component analysis and comparison of starch functional properties of rice cultivars

WANG Jianin¹^,²(), MAO Hongyan¹, YUE Li¹, Zulipiya Maimaiti¹, LYU Yuping¹(), YU Ming¹()

1. Research Institute of Food Crops, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
2. Qitai Triticeae Crops Experiment Station, Xinjiang Academy of Agricultural Sciences, Qitai Xinjiang 831899, China

Received:2024-04-28 Published:2024-12-20 Online:2025-01-16
Supported by:
S&T Assisting Xinjiang Program Project of Xinjiang Uygur Autonomous Region (Directive)(2021E02008);Central Government Guiding the Local Science and Technology Development Special Fund Project(ZYYD2022B14);Independent Cultivation Project of Xinjiang Academy of Agricultural Sciences(nkyzzkj-006)

摘要/Abstract

摘要：

【目的】 研究新疆不同品种大米淀粉功能特性差异,为大米加工提供理论依据。【方法】 以新疆种植15种不同的大米品种为材料,采用碱法提取淀粉,测定总淀粉和直链淀粉含量、沉降积、冻融稳定性、透光率、糊化特性、质构特性、溶解度和膨胀度等参数,并对各指标进行显著性、相关性和主成分分析。【结果】 15种大米的总淀粉、直链淀粉含量显著差异(P<0.05),新粳9号直链淀粉含量最高(28.88%);溶解度差异显著(P<0.05),膨胀度在59% ~ 70%。冻融稳定性与冻融循环次数成反比,透光率随静置时间的增加而减小。稻米56号和新粳9号的耐咀嚼性最佳,大米品种与淀粉的直链淀粉含量、糊化特性、质构特性呈显著相关性,新梗9号得分最高。【结论】 不同品种大米理化、功能特性存在差异,其中新粳9号具有良好的加工特性。

关键词: 大米淀粉; 理化性质; 加工特性; 相关性; 主成分

Abstract:

【Objective】 To examine the distinct starch functional properties among various rice cultivars in Xinjiang and to establish a theoretical foundation for rice processing.【Methods】 Fifteen varieties of rice cultivated in Xinjiang served as the fundamental material and the starch was obtained through an alkaline method; Various parameters like amylose and straight-chain amylose content, sedimentation product, freeze-thaw stability, transmittance, pasting characteristics, textural characteristics, solubility, swelling, etc.were assessed.The statistics were then subjected to significance of differences analyses, correlation analysis, and principal component analysis.【Results】 The amylose content and linear amylose content of the 15 rice types differed significantly (P< 0.05).Xining 9 had the highest linear amylose content (28.88%).Solubility also differed significantly (P< 0.05), and the swelling degree ranged from 59% to 70%.Freeze-thaw stability decreased with the number of freeze-thaw cycles, and transmittance decreased with increasing resting time.Daomi 56 and Xinjing 9 had the highest chewing resistance.There was a significant correlation between the rice varieties and the straight-chain amylose content of the starch, pasting properties, and textural properties.Xinjing 9 had the highest score.Various types of rice exhibited differences in their physicochemical and functional characteristics.Xinjing 9 variety, in particular, was found to possess favorable processing characteristics.【Conclusion】 The outcomes of this study offer a theoretical underpinning for rice variety selection and processing in Xinjiang.

Key words: rice starch; physicochemical properties; processing characteristics; principal component; principal component

中图分类号:

S519

王佳敏, 毛红艳, 岳丽, 祖力皮牙·买买提, 吕玉平, 于明. 不同品种大米淀粉功能特性及主成分分析[J]. 新疆农业科学, 2024, 61(12): 2943-2953.

WANG Jianin, MAO Hongyan, YUE Li, Zulipiya Maimaiti, LYU Yuping, YU Ming. Principal component analysis and comparison of starch functional properties of rice cultivars[J]. Xinjiang Agricultural Sciences, 2024, 61(12): 2943-2953.

图/表 10

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品种 Varieties	总淀粉含量 Total starch content (%)	直链淀粉含量 Straight chain starch content (%)	支链淀粉含量 Branched chain starch content (%)	直支比 Ratio of branched starch to straight starch
新粳2号Xinjing 2	80.04±0.10^ef	11.58±0.85^f	88.42^a	0.13
新粳香8号Xinjingxiang 8	85.36±0.46c^de	13.52±0.56^ef	86.48^a	0.16
新粳伊5号Xinjingyi 5	90.68±0.87^ab	12.68±0.17^ef	87.32^a	0.15
稻米56号Daomi 56	76.68±0.39^f	20.95±0.80^c	79.05^b	0.26
新粳香2号Xinjingxiang 2	87.49±0.76^cd	19.30±0.68^cde	80.70^b	0.24
新稻45号Xindao 45	91.89±0.72^a	12.43±0.70^ef	87.57^a	0.14
新粳1号Xinjing 1	82.70±0.27^e	22.12±0.13^c	77.88^b	0.28
粮香8号Liangxiang 8	83.85±0.79^d	12.21±0.46^f	87.79^a	0.14
新粳9号Xinjing 9	78.21±0.98^f	28.88±0.56^a	71.12^d	0.41
新策粳1号Xincejing 1	85.25±0.47^d	17.02±0.43^d	82.98^ab	0.21
新策粳2号Xincejing 2	87.67±0.67^c	27.99±0.74^a	72.01^d	0.39
新稻58号Xindao 58	81.63±0.27^e	16.04±0.53^e	83.96^ab	0.19
新粳8号Xinjing 8	82.53±0.63^ef	27.04±0.33^b	72.96^c	0.37
新粳香1号Xinjingxiang 1	89.88±0.31^b	12.67±0.22^ef	87.33^a	0.15
新粳伊3号Xinjingyi 3	88.19±0.28^c	14.27±0.30^e	85.73^a	0.17

品种 Varieties	总淀粉含量 Total starch content (%)	直链淀粉含量 Straight chain starch content (%)	支链淀粉含量 Branched chain starch content (%)	直支比 Ratio of branched starch to straight starch
新粳2号Xinjing 2	80.04±0.10^ef	11.58±0.85^f	88.42^a	0.13
新粳香8号Xinjingxiang 8	85.36±0.46c^de	13.52±0.56^ef	86.48^a	0.16
新粳伊5号Xinjingyi 5	90.68±0.87^ab	12.68±0.17^ef	87.32^a	0.15
稻米56号Daomi 56	76.68±0.39^f	20.95±0.80^c	79.05^b	0.26
新粳香2号Xinjingxiang 2	87.49±0.76^cd	19.30±0.68^cde	80.70^b	0.24
新稻45号Xindao 45	91.89±0.72^a	12.43±0.70^ef	87.57^a	0.14
新粳1号Xinjing 1	82.70±0.27^e	22.12±0.13^c	77.88^b	0.28
粮香8号Liangxiang 8	83.85±0.79^d	12.21±0.46^f	87.79^a	0.14
新粳9号Xinjing 9	78.21±0.98^f	28.88±0.56^a	71.12^d	0.41
新策粳1号Xincejing 1	85.25±0.47^d	17.02±0.43^d	82.98^ab	0.21
新策粳2号Xincejing 2	87.67±0.67^c	27.99±0.74^a	72.01^d	0.39
新稻58号Xindao 58	81.63±0.27^e	16.04±0.53^e	83.96^ab	0.19
新粳8号Xinjing 8	82.53±0.63^ef	27.04±0.33^b	72.96^c	0.37
新粳香1号Xinjingxiang 1	89.88±0.31^b	12.67±0.22^ef	87.33^a	0.15
新粳伊3号Xinjingyi 3	88.19±0.28^c	14.27±0.30^e	85.73^a	0.17

品种 Varieties	峰值粘度 Peak Viscosity	最低粘度 Tough Viscosity	崩解值 Breakdown	最终粘度 Final Viscosity	回生值 Set Back	峰值时间 Peak Time(min)	糊化温度 Pasting Temp(℃)
新粳2号 Xinjing 2	5 563.00±46.07	1 590.50±10.61	3 972.50±56.68	3 318.00±52.33	1 727.50±62.93	4.13±0.00	72.43±0.53
新粳香8号 Xinjingxiang 8	6 036.50±98.29	1 237.50±75.66	4 799.00±22.63	2 990.00±26.87	1 752.50±102.53	4.00±0.00	72.88±0.04
新粳伊5号 Xinjingyi 5	5 951.00±33.94	1 519.00±83.44	4 432.00±117.38	2 977.50±31.82	1 458.50±51.62	4.17±0.05	73.28±0.60
稻米56号 Daomi 56	5 485.00±110.31	1 582.50±52.03	3 902.50±41.72	3 253.00±33.75	1 670.50±85.78	4.10±0.04	72.78±0.04
新粳香2号 Xinjingxiang 2	5 425.50±30.41	1 555.00±9.90	3 870.50±40.31	3 358.50±2.12	1 803.50±12.02	4.10±0.04	72.05±0.00
新稻45号 Xindao 45	5 564.00±82.43	1 438.00±31.52	4 126.00±50.91	3 168.00±40.42	1 730.00±71.94	4.10±0.04	72.48±0.60
新粳1号 Xinjing 1	5 533.00±74.95	1 441.50±29.40	4 091.50±54.45	3 126.50±47.79	1 685.00±77.19	4.10±0.04	73.65±1.20
粮香8号 Liangxiang 8	5 643.50±91.43	1 363.50±52.03	4 280.00±59.40	3 270.00±130.11	1 906.50±21.92	4.13±0.00	73.28±.0.06
新粳9号 Xinjing 9	5 418.50±20.51	1 554.00±38.18	3 864.50±58.69	3 421.50±173.24	1 867.50±81.42	4.13±0.00	72.85±0.07
新策粳1号 Xincejing 1	5 442.00±29.70	1 496.00±94.75	3 946.00±124.45	3 186.50±6.36	1 690.50±101.12	4.24±0.05	74.43±0.04
新策粳2号 Xincejing 2	5 602.00±83.44	1 314.00±59.40	4 288.00±42.84	3 122.50±30.41	1 808.50±89.80	4.07±0.00	72.88±0.04
新稻58号 Xindao 58	5 037.00±35.76	1 480.50±65.36	3 556.50±30.41	3 186.50±47.38	1 706.00±52.74	4.10±0.04	74.10±0.57
新粳8号 Xinjing 8	5 611.00±55.15	1 575.00±83.44	4 036.00±28.28	3 287.00±22.63	1 712.00±60.81	4.13±0.00	73.63±0.04
新粳香1号 Xinjingxiang 1	5 674.00±7.07	1 638.50±30.41	4 035.50±23.33	3 522.00±67.88	1 883.50±98.29	4.17±0.05	73.23±0.60
新粳伊3号 Xinjingyi 3	5 271.50±84.15	1 646.00±16.97	3 625.50±67.18	3 291.50±48.79	1 645.50±65.76	4.17±0.05	74.43±0.04

品种 Varieties	峰值粘度 Peak Viscosity	最低粘度 Tough Viscosity	崩解值 Breakdown	最终粘度 Final Viscosity	回生值 Set Back	峰值时间 Peak Time(min)	糊化温度 Pasting Temp(℃)
新粳2号 Xinjing 2	5 563.00±46.07	1 590.50±10.61	3 972.50±56.68	3 318.00±52.33	1 727.50±62.93	4.13±0.00	72.43±0.53
新粳香8号 Xinjingxiang 8	6 036.50±98.29	1 237.50±75.66	4 799.00±22.63	2 990.00±26.87	1 752.50±102.53	4.00±0.00	72.88±0.04
新粳伊5号 Xinjingyi 5	5 951.00±33.94	1 519.00±83.44	4 432.00±117.38	2 977.50±31.82	1 458.50±51.62	4.17±0.05	73.28±0.60
稻米56号 Daomi 56	5 485.00±110.31	1 582.50±52.03	3 902.50±41.72	3 253.00±33.75	1 670.50±85.78	4.10±0.04	72.78±0.04
新粳香2号 Xinjingxiang 2	5 425.50±30.41	1 555.00±9.90	3 870.50±40.31	3 358.50±2.12	1 803.50±12.02	4.10±0.04	72.05±0.00
新稻45号 Xindao 45	5 564.00±82.43	1 438.00±31.52	4 126.00±50.91	3 168.00±40.42	1 730.00±71.94	4.10±0.04	72.48±0.60
新粳1号 Xinjing 1	5 533.00±74.95	1 441.50±29.40	4 091.50±54.45	3 126.50±47.79	1 685.00±77.19	4.10±0.04	73.65±1.20
粮香8号 Liangxiang 8	5 643.50±91.43	1 363.50±52.03	4 280.00±59.40	3 270.00±130.11	1 906.50±21.92	4.13±0.00	73.28±.0.06
新粳9号 Xinjing 9	5 418.50±20.51	1 554.00±38.18	3 864.50±58.69	3 421.50±173.24	1 867.50±81.42	4.13±0.00	72.85±0.07
新策粳1号 Xincejing 1	5 442.00±29.70	1 496.00±94.75	3 946.00±124.45	3 186.50±6.36	1 690.50±101.12	4.24±0.05	74.43±0.04
新策粳2号 Xincejing 2	5 602.00±83.44	1 314.00±59.40	4 288.00±42.84	3 122.50±30.41	1 808.50±89.80	4.07±0.00	72.88±0.04
新稻58号 Xindao 58	5 037.00±35.76	1 480.50±65.36	3 556.50±30.41	3 186.50±47.38	1 706.00±52.74	4.10±0.04	74.10±0.57
新粳8号 Xinjing 8	5 611.00±55.15	1 575.00±83.44	4 036.00±28.28	3 287.00±22.63	1 712.00±60.81	4.13±0.00	73.63±0.04
新粳香1号 Xinjingxiang 1	5 674.00±7.07	1 638.50±30.41	4 035.50±23.33	3 522.00±67.88	1 883.50±98.29	4.17±0.05	73.23±0.60
新粳伊3号 Xinjingyi 3	5 271.50±84.15	1 646.00±16.97	3 625.50±67.18	3 291.50±48.79	1 645.50±65.76	4.17±0.05	74.43±0.04

品种 Varieties	硬度 Hardness (g)	粘附性 Adhesion (g)	内聚性 Cohesion	弹性 Elasticity (mm)	胶粘性 Adhesive (g)	咀嚼性 Masticatory (mj)
新粳2号 Xinjing 2	25.30±1.10^c	11.44±0.07^bc	0.66±0.00^ab	3.28±0.2^b	16.78±0.9^c	0.55±0.04^b
新粳香8号 Xinjingxiang 8	15.72±1.23^e	13.53±0.04^a	0.73±0.00^a	3.14±0.14^bc	11.44±0.17^d	0.36±0.06^cd
新粳伊5号 Xinjingyi 5	23.79±1.14^cd	13.26±0.05^ab	0.72±0.00^a	3.66±0.13^a	17.06±0.23^c	0.63±0.06^b
稻米56号 Daomi 56	33.81±1.64^a	11.51±0.01^bc	0.71±0.00^a	3.79±0.14^a	24.14±0.26^a	0.92±0.07^a
新粳香2号 Xinjingxiang 2	26.70±0.97^c	12.28±0.07^ab	0.69±0.00^ab	3.57±0.21^ab	18.47±0.20^bc	0.66±0.04^b
新稻45号 Xindao 45	24.16±1.15^cd	13.36±0.03^ab	0.71±0.00^ab	3.64±0.30^a	17.14±0.15^c	0.62±0.02^b
新粳1号 Xinjing 1	24.22±1.19^cd	13.11±0.04^ab	0.72±0.00^a	3.60±0.29^a	17.35±0.10^c	0.63±0.07^b
粮香8号 Liangxiang 8	18.84±1.16^de	12.84±0.08^ab	0.68±0.00^ab	3.18±0.31^b	12.83±0.34^d	0.41±0.07^cd
新粳9号 Xinjing 9	36.61±1.13^a	10.16±0.07^c	0.68±0.00^ab	3.41±0.18^ab	24.97±0.25^a	0.85±0.01^ab
新策粳1号 Xincejing 1	25.30±1.11^cd	11.77±0.02^bc	0.70±0.00^ab	3.41±0.15^ab	17.64±0.11^bc	0.60±0.04^b
新策粳2号 Xincejing 2	20.67±1.24^d	12.05±0.02^b	0.68±0.00^ab	3.08±0.14^bc	14.03±0.09^d	0.43±0.04^c
新稻58号 Xindao 58	29.93±1.10^b	10.73±0.04^c	0.65±0.00^b	3.33±0.07^b	19.55±0.19^b	0.65±0.06^b
新粳8号 Xinjing 8	28.53±1.11^bc	10.88±0.07^bc	0.71±0.00^ab	3.36±0.06^ab	20.20±0.25^b	0.68±0.02^b
新粳香1号 Xinjingxiang 1	27.99±1.17^bc	11.18±0.04^bc	0.67±0.00^ab	3.32±0.30^b	18.64±0.22^bc	0.62±0.03^b
新粳伊3号 Xinjingyi 3	18.20±1.11^de	11.27±0.02^bc	0.65±0.00^b	2.71±0.29^c	11.89±0.37^d	0.32±0.01^d

不同品种大米淀粉功能特性及主成分分析

Principal component analysis and comparison of starch functional properties of rice cultivars

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Metrics

品种 Varieties	FAC₁	FAC₂	FAC₃	FAC₄	FAC₅	综合得分 (T分值转换) Composite Score (T-score conversion)
新粳2号Xinjing 2	0.309 30	0.505 29	-1.148 86	0.663 53	1.409 39	62.35
新粳香8号Xinjingxiang 8	-0.748 78	-1.866 67	-0.751 85	-1.034 78	0.017 24	51.31
新粳伊5号Xinjingyi 5	0.777 49	0.739 10	-1.033 80	-1.850 59	0.368 50	61.59
稻米56号Daomi 56	1.490 15	-2.291 35	1.085 89	0.043 94	1.243 17	64.02
新粳香2号Xinjingxiang 2	0.455 56	0.156 61	0.318 49	0.686 78	-1.973 33	61.72
新稻45号Xindao 45	0.750 12	-0.224 87	-1.018 50	-0.466 86	-1.132 59	59.81
新粳1号Xinjing 1	0.705 87	1.291 20	0.423 20	-1.027 19	-0.380 93	64.64
粮香8号Liangxiang 8	-1.030 26	-0.128 01	-0.750 25	0.203 19	0.717 63	55.33
新粳9号Xinjing 9	0.737 16	0.794 39	1.290 24	1.112 84	1.194 15	68.31
新策粳1号Xincejing 1	-0.165 50	-0.226 34	0.124 40	-0.333 93	-0.920 94	58.03
新策粳2号Xincejing 2	-1.329 91	-0.373 50	1.083 21	-0.616 77	-0.431 63	54.53
新稻58号Xindao 58	0.190 12	1.259 59	-0.014 38	-0.344 13	0.784 15	63.47
新粳8号Xinjing 8	-0.343 08	0.329 23	1.848 12	0.109 31	-0.611 05	61.49
新粳香1号Xinjingxiang 1	0.528 92	-0.288 60	-1.301 13	2.246 20	-0.851 17	61.27
新粳伊3号Xinjingyi 3	-2.327 16	0.323 93	-0.154 80	0.608 45	0.567 42	52.13

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