The Research And Utilization Of Good Rice Germplasm Containing High Resistant Starch

Resistant starch is not absorbed by small intestine in healthy volunteers,but can be fermented by bacterial in the large intestine.Resistant starch can control blood sugar,reduce blood fat,prevent colon cancer and promote mineral absorption.Rice is one of the three major food crops in the world.More than two-thirds of the population regard rice as the staple food in China,But the resistant starch is only 1%?3%in rice.At present,people daily intake of resistant starch is far lower than the healthy life needs.This study has established a method to determine the resistant starch in rice,selected a rice of high resistant starch,analysised the heterosis and researched the processing technology of rice.The main results are as follows:Improved the Goni law,established a method to determine the resistant starch in rice.The method is:a.boiling water bath for 20mins;b.heat preservation for 10mins;c.heat preservation for 15mins;d.remove protein by protease;e.remove digestible starch:200uL amylase,shaker for 14h;f.the conversion of resistant starch:4mL Buffer,100uL Glucoamylase,shaker for 56? 200r/min and 80mins.Determined the resistant starch content of 92 rice.Analysised the correlation between the resistant starch content and other physical and chemical properties.The results show:There were very significant(p<0.01)positive correlations between Resistant starch and amylose,r=0.699;Resistant starch content and protein was negatively correlated.There were very significant(p<0.01)negative correlations between Resistant starch and gel consistency;resistant starch content and alcohol protein was very significant negatively correlated,r=-0.313.Screened out two high resistant starch rice:2D657 and 57S,the content are 7.11%and 6.20%.Analysised the Genetic variance and heterosis of resistant starch in rice.The results show:VA=1.1826,VD=0.055;The genetics of the resistant starch is controlled mainly by additive effects is 95.59%of the total genetic variance.In the parents,the GCA of 57S is highest,Positive effect value is 0.78;The SCA of 1A/GR9 and 57S/DN201 among the assemblage provinces are highest:0.37 and 0.31.Designed the processing technology of instant porridge using high amylose rice as the raw materials.Processing technology:raw rice ? removing impurity ?the first cooking ? soaking ?the second cooking ? refrigeration ?hot air drying ?the finished product.There were very significant(p<0.01)positive correlations between the amylose of raw rice and sensory quality scores of instant porridge,r=0.473.Technological level:water proportion is 1.1(ml/g)in the first cooking,cooking 7 minutes,water proportion is 3.6(ml/g)in soaking,soaking 3h,water proportion is 1.1(ml/g)in the second cooking.the freezing temperature is-11?,the Hot air drying temperature is 75 ?.Resistant starch content increased by 17.52%after optimization.