储藏对稻米淀粉结构及含量的影响  

Effect of Storage on Starch Structure and Content in Rice Grain

作　　者：徐民[1] 程旺大[1] 蔡新华 王炎林 

机构地区：[1]浙江省嘉兴市农业科学研究院,浙江嘉兴314016 [2]嘉兴市禾欣米业有限公司,浙江嘉兴314001 [3]平湖市新埭米业有限公司,浙江嘉兴314211

出　　处：《中国农学通报》2005年第6期113-115,共3页Chinese Agricultural Science Bulletin

基　　金：浙江省科技厅计划项目(2003C32049);嘉兴市科技局计划项目(20021034);嘉兴市农业科学研究院青年基金

摘　　要：综述了储藏对稻米淀粉的含量及其结构影响。分析了稻米淀粉的结构,讨论了储藏对稻米直链淀粉和支链淀粉含量与结构的影响。在此基础上,提出加强储藏过程中稻米中支链淀粉和直链淀粉中不溶性组分的含量及其结构变化等的研究,将有利于解析储藏过程中稻米淀粉特性的变化及其对稻米品质的影响。The effects of storage on starch structure and content in rice grain were reviewed in current article. The structure and content of rice grain starch was analyzed, and the change in amylase and amylopectin content and structure of rice grains was discussed during storage. Finally, it is suggested that the study on content and structure in amylopectin and infusibility amylase would benefit to a better understanding in the effect of storage on the starch characteristics and rice grain quality.

关 键 词：淀粉结构 稻米淀粉 直链淀粉 储藏过程 结构影响 淀粉含量 结构变化 支链淀粉 稻米品质 淀粉特性 不溶性 

分 类 号：S511[农业科学—作物学] TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]