近日，上(shang)海騰拔Rapid TA+質(zhì)構(gòu)儀助力湖(hu)南農(nóng)業(yè)大學(xué)作物生理與(yu)分子生(sheng)物學(xué)教育(yu)部重(zhong)點(diǎn)實(shí)驗(yàn)室研究(jiu)人員在(zai)國際(ji)食品期刊《Food Chemistry: X》(IF=6.443)發(fā)表了題為"Texture and digestion properties of hybrid rice: A comparison between two c*rs released 18 years apart"的研(yan)究論文。

論文發(fā)表(biao)截圖

在該論(lun)文中(zhong)，研究(jiu)人員進(jìn)行野外(wai)試驗(yàn)(yan)來對(duì)比(bi)兩個(gè)雜交水(shui)稻品種(zhong)--個(gè)是最近(jin)發(fā)布的高品質(zhì)(zhi)品種(zhong)(Jingliangyou 1468, JLY1468)和一個(gè)(ge)相對(duì)更老的品(pin)種(Liangyoupeijiu, LYPJ)。質(zhì)構(gòu)儀(yi)測試結(jié)果表(biao)明JLY1468中(zhong)熟精米的硬度(du)、彈性、內(nèi)(nei)聚性、回復(fù)性和(he)咀嚼性(xing)都低于LYPJ，這是(shi)由于JLY1468精米粉更(geng)低的直(zhi)連淀(dian)粉含(han)量和改變(bian)的糊化(hua)特性的影響(xiang)。相比LYPJ，JLY1468活性消(xiao)化持續(xù)時(shí)間縮(suo)短26%，來自淀粉消(xiao)化的(de)葡萄糖產(chǎn)生(sheng)率快33%。該研究強(qiáng)(qiang)調(diào)我們應(yīng)該關(guān)(guan)注與培(pei)育具有軟質(zhì)地(di)的高品(pin)質(zhì)雜交水(shui)稻品種(zhong)相關(guān)的潛(qian)在健康(kang)風(fēng)險(xiǎn)。

雜交水(shui)稻熟精米質(zhì)(zhi)構(gòu)指標(biāo)測定(ding)

不同雜(za)交水(shui)稻品種熟精米(mi)質(zhì)構(gòu)指(zhi)標(biāo)結(jié)果(guo)

原文(wen)下載鏈接(jie)

Texture and digestion properties of hybrid rice: A comparison between two c*rs released 18 years apart