不同品种大米理化性质及其淀粉结构对米饭食用品质的影响

米饭食味值和质构特性是评价大米食用品质的重要指标，为了探究不同品种大米的食味值、质构特性与其理化性质及淀粉结构的关系，以12种大米为研究样本，测定其食味值、质构特性、理化性质及淀粉结构特性，并分析内在相关性。结果表明，直链淀粉含量（质量分数）与米饭的硬度呈极显著正相关（P<0.01），与米饭的凝聚性呈极显著负相关（P<0.01）；米饭食味值、质构特性与大米淀粉的糊化特性、热特性之间存在显著相关性，与结晶特性、淀粉颗粒表面有序度无显著相关性，表明淀粉的糊化特性决定了米饭的食味值、硬度、凝聚性和回复性。该研究可为后期优质稻米筛选培育以及大米适宜性加工提供理论基础。

Effects of Physicochemical Properties and Starch Structure of Different Rice Varieties on Rice Eating Quality

Taste value and textural properties are important indicators to evaluate the edible qualities of cooked rice. This research aimed to explore the relationship between the taste value, texture characteristics and physicochemical properties of different rice varieties with the starch structure. Twelve rice varieties were selected to determine their taste values, textural properties, physicochemical properties and starch structural properties, and their internal correlation was analyzed. These results presented that amylose content (mass fraction) positively correlated with hardness of cooked rice (P<0.01), while had highly significant negative correlation with cohesiveness of cooked rice (P<0.01). There was a significant correlation among the taste value, textural properties, gelatinization and thermal properties of rice starch, while there was insignificant correlation with the crystallization properties and the surface order degree of rice starch granule. These results indicated that the taste value, hardness, cohesiveness and resilience of cooked rice were determined by the gelatinization properties of rice starch. This research could provide a theoretical basis for the high-quality rice cultivation and suitable processing of rice.