Rice Science ›› 2017, Vol. 24 ›› Issue (1): 48-55.DOI: 10.1016/j.rsci.2016.07.005
收稿日期:2016-04-08
接受日期:2016-07-03
出版日期:2017-01-10
发布日期:2016-11-01
. [J]. Rice Science, 2017, 24(1): 48-55.
| Variety | Dose (kGy) | |||
|---|---|---|---|---|
| 0 (Control) | 1 | 2 | 5 | |
| IAC202 | 26.4 ± 0.4 bA | 25.6 ± 0.1 bAB | 25.4 ± 0.3 bB | 25.5 ± 0.5 bB |
| IRGA417 | 27.8 ± 0.3 aA | 27.6 ± 0.6 aA | 26.8 ± 0.4 aAB | 26.2 ± 0.6 aB |
Table 1 Apparent amylose content of two rice varieties according to radiation dose (Mean ± SD, n = 3). %
| Variety | Dose (kGy) | |||
|---|---|---|---|---|
| 0 (Control) | 1 | 2 | 5 | |
| IAC202 | 26.4 ± 0.4 bA | 25.6 ± 0.1 bAB | 25.4 ± 0.3 bB | 25.5 ± 0.5 bB |
| IRGA417 | 27.8 ± 0.3 aA | 27.6 ± 0.6 aA | 26.8 ± 0.4 aAB | 26.2 ± 0.6 aB |
| Parameter | Variety | Dose (kGy) | |||
|---|---|---|---|---|---|
| 0 (Control) | 1 | 2 | 5 | ||
| RDS (raw) | IAC202 | 32.3 ± 0.9 bC | 33.4 ± 0.2 bBC | 34.6 ± 0.1 bAB | 35.5 ± 0.4 aA |
| IRGA417 | 35.3 ± 0.9 aB | 36.5 ± 1.3 aB | 40.8 ± 0.7 aA | 36.6 ± 0.8 aB | |
| SDS (raw) | IAC202 | 44.0 ± 0.6 aC | 44.1 ± 0.2 aC | 49.4 ± 0.8 aB | 52.7 ± 0.3 aA |
| IRGA417 | 41.1 ± 0.5 bA | 39.0 ± 0.3 bB | 34.7 ± 1.3 bC | 41.9 ± 0.8 bA | |
| RS (raw) | IAC202 | 14.2 ± 0.9 aA | 13.0 ± 0.3 aA | 6.5 ± 0.3 bB | 2.2 ± 0.5 bC |
| IRGA417 | 12.9 ± 0.3 bA | 13.7 ± 0.7 aA | 13.7 ± 0.9 aA | 10.7 ± 0.6 aB | |
| RDS (cooked) | IAC202 | 74.0 ± 1.9 bA | 72.3 ± 0.5 bA | 74.0 ± 1.0 bA | 61.8 ± 2.5 bB |
| IRGA417 | 80.4 ± 0.5 aA | 80.4 ± 0.4 aA | 82.6 ± 0.7 aA | 83.0 ± 1.9 aA | |
| SDS (cooked) | IAC202 | 1.6 ± 0.3 aB | 1.5 ± 0.9 aB | 2.5 ± 0.4 aB | 11.5 ± 1.3 aA |
| IRGA417 | 0.7 ± 0.1 aC | 2.6 ± 0.1 aB | 3.1 ± 1.0 aB | 4.9 ± 0.1 bA | |
| RS (cooked) | IAC202 | 5.7 ± 0.3 bB | 9.1 ± 0.2 aA | 7.1 ± 0.9 aB | 10.0 ± 1.3 aA |
| IRGA417 | 7.3 ± 0.5 aA | 8.8 ± 0.7 aA | 4.1 ± 0.5 bB | 1.1 ± 0.1 bC | |
| TDF | IAC202 | 1.5 ± 0.5 aA | 2.1 ± 0.5 aA | 2.5 ± 0.5 aA | 1.5 ± 0.6 aA |
| IRGA417 | 1.6 ± 0.3 aA | 1.6 ± 0.4 aA | 1.5 ± 0.4 aA | 1.3 ± 0.4 aA | |
Table 2 Starch digestibility of raw and cooked samples and total dietary fiber of raw samples of two rice varieties (Mean ± SD, n = 3). %
| Parameter | Variety | Dose (kGy) | |||
|---|---|---|---|---|---|
| 0 (Control) | 1 | 2 | 5 | ||
| RDS (raw) | IAC202 | 32.3 ± 0.9 bC | 33.4 ± 0.2 bBC | 34.6 ± 0.1 bAB | 35.5 ± 0.4 aA |
| IRGA417 | 35.3 ± 0.9 aB | 36.5 ± 1.3 aB | 40.8 ± 0.7 aA | 36.6 ± 0.8 aB | |
| SDS (raw) | IAC202 | 44.0 ± 0.6 aC | 44.1 ± 0.2 aC | 49.4 ± 0.8 aB | 52.7 ± 0.3 aA |
| IRGA417 | 41.1 ± 0.5 bA | 39.0 ± 0.3 bB | 34.7 ± 1.3 bC | 41.9 ± 0.8 bA | |
| RS (raw) | IAC202 | 14.2 ± 0.9 aA | 13.0 ± 0.3 aA | 6.5 ± 0.3 bB | 2.2 ± 0.5 bC |
| IRGA417 | 12.9 ± 0.3 bA | 13.7 ± 0.7 aA | 13.7 ± 0.9 aA | 10.7 ± 0.6 aB | |
| RDS (cooked) | IAC202 | 74.0 ± 1.9 bA | 72.3 ± 0.5 bA | 74.0 ± 1.0 bA | 61.8 ± 2.5 bB |
| IRGA417 | 80.4 ± 0.5 aA | 80.4 ± 0.4 aA | 82.6 ± 0.7 aA | 83.0 ± 1.9 aA | |
| SDS (cooked) | IAC202 | 1.6 ± 0.3 aB | 1.5 ± 0.9 aB | 2.5 ± 0.4 aB | 11.5 ± 1.3 aA |
| IRGA417 | 0.7 ± 0.1 aC | 2.6 ± 0.1 aB | 3.1 ± 1.0 aB | 4.9 ± 0.1 bA | |
| RS (cooked) | IAC202 | 5.7 ± 0.3 bB | 9.1 ± 0.2 aA | 7.1 ± 0.9 aB | 10.0 ± 1.3 aA |
| IRGA417 | 7.3 ± 0.5 aA | 8.8 ± 0.7 aA | 4.1 ± 0.5 bB | 1.1 ± 0.1 bC | |
| TDF | IAC202 | 1.5 ± 0.5 aA | 2.1 ± 0.5 aA | 2.5 ± 0.5 aA | 1.5 ± 0.6 aA |
| IRGA417 | 1.6 ± 0.3 aA | 1.6 ± 0.4 aA | 1.5 ± 0.4 aA | 1.3 ± 0.4 aA | |
Fig. 1. Rapid Visco Analyzer pasting profile of aqueous slurry (9.4%) of two rice varieties according to radiation dose.
| Parameter | Variety | Dose (kGy) | |||
|---|---|---|---|---|---|
| 0 (Control) | 1 | 2 | 5 | ||
| PT (ºC) | IAC202 | 81.8 ± 0.6 bB | 82.2 ± 0.5 bB | 82.3 ± 0.9 bB | 85.6 ± 0.1 bA |
| IRGA417 | 84.6 ± 0.6 aB | 85.9 ± 0.8 aB | 84.8 ± 0.7 aB | 88.2 ± 0.8 aA | |
| PV (RVU) | IAC202 | 126.9 ± 3.2 bA | 88.2 ± 2.1 bB | 75.7 ± 1.2 bC | 36.7 ± 2.8 bD |
| IRGA417 | 186.3 ± 2.2 aA | 130.8 ± 4.9 aB | 110.6 ± 4.9 aC | 50.4 ± 3.0 aD | |
| BD (RVU) | IAC202 | 39.3 ± 3.7 aA | 37.5 ± 2.2 aA | 36.6 ± 0.3 aA | 20.8 ± 1.4 aB |
| IRGA417 | 13.2 ± 2.6 bC | 20.6 ± 1.9 bB | 26.8 ± 2.6 bA | 19.0 ± 2.6 aB | |
| FV (RVU) | IAC202 | 175.1 ± 6.9 bA | 103.8 ± 3.5 bB | 79.1 ± 1.5 bC | 33.9 ± 2.6 bD |
| IRGA417 | 284.6 ± 7.2 aA | 166.9 ± 10.1 aB | 128.7 ± 7.7 aC | 48.8 ± 4.7 aD | |
| SB (RVU) | IAC202 | 87.6 ± 7.6 bA | 53.1 ± 2.0 aB | 39.9 ± 0.6 aB | 18.1 ± 1.1 aC |
| IRGA417 | 111.5 ± 11.8 aA | 56.7 ± 8.5 aB | 45.0 ± 8.5 aB | 17.4 ± 4.2 aC | |
Table 3 Pasting properties of rice flour suspensions (9.4%) determined by Rapid Visco Analyzer according to radiation dose (Mean ± SD, n = 3).
| Parameter | Variety | Dose (kGy) | |||
|---|---|---|---|---|---|
| 0 (Control) | 1 | 2 | 5 | ||
| PT (ºC) | IAC202 | 81.8 ± 0.6 bB | 82.2 ± 0.5 bB | 82.3 ± 0.9 bB | 85.6 ± 0.1 bA |
| IRGA417 | 84.6 ± 0.6 aB | 85.9 ± 0.8 aB | 84.8 ± 0.7 aB | 88.2 ± 0.8 aA | |
| PV (RVU) | IAC202 | 126.9 ± 3.2 bA | 88.2 ± 2.1 bB | 75.7 ± 1.2 bC | 36.7 ± 2.8 bD |
| IRGA417 | 186.3 ± 2.2 aA | 130.8 ± 4.9 aB | 110.6 ± 4.9 aC | 50.4 ± 3.0 aD | |
| BD (RVU) | IAC202 | 39.3 ± 3.7 aA | 37.5 ± 2.2 aA | 36.6 ± 0.3 aA | 20.8 ± 1.4 aB |
| IRGA417 | 13.2 ± 2.6 bC | 20.6 ± 1.9 bB | 26.8 ± 2.6 bA | 19.0 ± 2.6 aB | |
| FV (RVU) | IAC202 | 175.1 ± 6.9 bA | 103.8 ± 3.5 bB | 79.1 ± 1.5 bC | 33.9 ± 2.6 bD |
| IRGA417 | 284.6 ± 7.2 aA | 166.9 ± 10.1 aB | 128.7 ± 7.7 aC | 48.8 ± 4.7 aD | |
| SB (RVU) | IAC202 | 87.6 ± 7.6 bA | 53.1 ± 2.0 aB | 39.9 ± 0.6 aB | 18.1 ± 1.1 aC |
| IRGA417 | 111.5 ± 11.8 aA | 56.7 ± 8.5 aB | 45.0 ± 8.5 aB | 17.4 ± 4.2 aC | |
| Parameter | Variety | Dose (kGy) | |||
|---|---|---|---|---|---|
| 0 (Control) | 1 | 2 | 5 | ||
| MCT (min) | IAC202 | 17.7 ± 0.6 aA | 17.7 ± 0.6 aA | 18.0 ± 1.0 aA | 18.0 ± 0.0 aA |
| IRGA417 | 17.0 ± 0.0 aA | 16.0 ± 0.0 bAB | 15.3 ± 0.6 bB | 15.0 ± 0.0 bB | |
| WA (%) | IAC202 | 459.5 ± 12.9 aA | 436.1 ± 4.5 aB | 376.4 ± 5.8 aC | 336.7 ± 1.1 aD |
| IRGA417 | 384.4 ± 8.9 bA | 367.6 ± 5.0 bB | 347.2 ± 3.5 bC | 321.0 ± 2.5 bD | |
| VE (%) | IAC202 | 529.2 ± 7.2 aA | 512.5 ± 12.5 aA | 481.0 ± 8.3 aB | 438.1 ± 8.3 aC |
| IRGA417 | 495.2 ± 8.2 bA | 481.0 ± 8.3 bA | 442.9 ± 14.3 bB | 419.1 ± 8.3 bC | |
| SL (%) | IAC202 | 4.9 ± 0.7 aB | 6.5 ± 0.5 aB | 7.0 ± 0.7 aB | 10.5 ± 2.3 aA |
| IRGA417 | 2.3 ± 0.5 bB | 2.9 ± 0.2 bB | 3.8 ± 0.4 bB | 6.6 ± 0.9 bA | |
Table 4 Cooking properties of two rice varieties according to radiation dose (Mean ± SD, n = 3).
| Parameter | Variety | Dose (kGy) | |||
|---|---|---|---|---|---|
| 0 (Control) | 1 | 2 | 5 | ||
| MCT (min) | IAC202 | 17.7 ± 0.6 aA | 17.7 ± 0.6 aA | 18.0 ± 1.0 aA | 18.0 ± 0.0 aA |
| IRGA417 | 17.0 ± 0.0 aA | 16.0 ± 0.0 bAB | 15.3 ± 0.6 bB | 15.0 ± 0.0 bB | |
| WA (%) | IAC202 | 459.5 ± 12.9 aA | 436.1 ± 4.5 aB | 376.4 ± 5.8 aC | 336.7 ± 1.1 aD |
| IRGA417 | 384.4 ± 8.9 bA | 367.6 ± 5.0 bB | 347.2 ± 3.5 bC | 321.0 ± 2.5 bD | |
| VE (%) | IAC202 | 529.2 ± 7.2 aA | 512.5 ± 12.5 aA | 481.0 ± 8.3 aB | 438.1 ± 8.3 aC |
| IRGA417 | 495.2 ± 8.2 bA | 481.0 ± 8.3 bA | 442.9 ± 14.3 bB | 419.1 ± 8.3 bC | |
| SL (%) | IAC202 | 4.9 ± 0.7 aB | 6.5 ± 0.5 aB | 7.0 ± 0.7 aB | 10.5 ± 2.3 aA |
| IRGA417 | 2.3 ± 0.5 bB | 2.9 ± 0.2 bB | 3.8 ± 0.4 bB | 6.6 ± 0.9 bA | |
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