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测定了63份不同来源的糯玉米种质的淀粉RVA谱及蒸煮食味品质品尝评分值,分析了RVA谱各特征值间及其与各品尝指标间的相关关系,比较了优质和劣质食味糯玉米种质间RVA特征值的差异。结果表明:峰值黏度、谷值黏度、终值黏度和崩解值两两间均呈极显著正相关;峰值黏度﹥1200 RVU、谷值黏度﹥1100 RVU、崩解值﹥120 RVU、峰值时间﹤6 min的糯玉米可能具有较优的食味品质。
The starch RVA profile and cooking tasting quality tasting score of 63 waxy maize germplasms from different origins were determined. The correlations among the characteristic values of RVA profiles and their tasting indices were analyzed, and the comparison between high quality and poor quality waxy maize Differences of RVA Eigenvalues among Germplasms. The results showed that there was a significant positive correlation between peak viscosity, valley viscosity, final viscosity and disintegration value. Peak viscosity> 1200 RVU, valley viscosity> 1100 RVU, disintegration value> 120 RVU, peak time < 6-minute waxy corn may have better eating quality.