Abstract: The effect of chalkiness on eating,cooking and nutritional quality was investigated with Gangyou 527(indica hybrid rice) and Zhaiyeqing 8(conventional indica rice) as materials.Compared with milled rice without chalkiness,amylose content,final viscosity,setback and consistence increased significantly,gel consistency,peak viscosity and breakdown decreased remarkably and other RVA values did not have significant changes in chalky milled rice of Gangyou 527.The difference in the above indices between chalky and non-chalky milled rice in Zhaiyeqing 8 was not remarkable.Crude protein content of chalky milled rice in Zhaiyeqing 8 was significantly lower than that of non-chalky rice,but there was not remarkable changes between chalky and non-chalky milled rice in Gangyou 527.Glutelin content fell significantly,albumin,globulin,prolamine and lysine contents did not change remarkably in chalky milled rice compared with non-chalky milled rice in the two varieties.

Key words: rice, chalkiness, cooking and eating quality, nutritional quality, starch viscosity(RVA profile)

摘要： 以冈优527(杂交籼稻)和窄叶青8号(常规籼稻)为材料，研究垩白对稻米蒸煮食味品质及营养品质的影响。与非垩白米相比，冈优527垩白米的直链淀粉含量极显著升高，最终黏度、消减值、回复值显著升高，胶稠度、峰值黏度、崩解值显著降低，RVA谱的其余指标无显著变化。窄叶青8号垩白米与非垩白米的上述各指标间无显著差异。窄叶青8号垩白米的粗蛋白含量显著低于非垩白米，而冈优527垩白米的粗蛋白含量与非垩白米相比无显著变化。2个品种垩白米的清蛋白、球蛋白、醇溶蛋白、赖氨酸含量与非垩白米间无显著差异, 但谷蛋白含量显著低于非垩白米。

关键词: 稻米, 垩白, 蒸煮食味品质, 营养品质, 淀粉黏滞性（RVA谱)