不同类别大米糊化特性和直链淀粉含量的差异研究

对不同类别的市售大米样品（籼米，粳米，杂交稻米，籼糯米，粳糯米，黑米和香米）的糊化特性和直链淀粉含量进行了测定并进行了比较研究。结果表明，籼型，籼型，粳型和糯型大米的直链淀粉含量和糊化特性贡线及主要特征值（峰值粘度，最终粘度，回生值）均有明显的差异，并与其食用品质有密切相关，糊化特性曲线和相关特征值可用于鉴别市售大米的品质也可用于判别信有直链淀粉含量划分的大米类型。

Differences among Rice Categories in Pasting Characteristics and Amylose Content

Pasting characteristics and amylose content of polished rices of various categories were analyzed and compared.Results indicated that there were obvious differences in amylose content,pasting curves and characteristics (including peak viscosity,final viscosity and setback) among different categories (typies) of rice (long-grain non-glutinous rice,short-grain non-glutinous rice and long-or short-grain glutinous rice),and that amylose content and pasting characteristics were related closely with eating quality of rice.Pasting curve and characteristics may be used in estimating rice quality and in distinguishing rice types divided according to amylose content.