脂肪氧化酶缺失稻谷新品种储藏品质研究  

Study on the Storage Performance of New Rice Varieties Lacking Lipoxygenase

作　　者：王若兰[1] 白栋强[1] 

机构地区：[1]河南工业大学,郑州450052

出　　处：《中国粮油学报》2005年第4期115-121,共7页Journal of the Chinese Cereals and Oils Association

摘　　要：采用5个脂肪氧化酶缺失稻谷新品种和1个正常稻谷品种进行6个月的高温(38℃)储藏实验,实验期间对6个稻谷品种的加工品质、储藏品质、质构特性及热分析特性进行了检测,结果表明:脂肪氧化酶缺失稻谷品种在储藏期间的品质变化比正常稻谷缓慢,稻谷中脂肪氧化酶的缺失可在一定程度上提高稻谷储藏品质的稳定性。Five new rice varieties lacking lipoxygenase and one normal rice were stored for 6 month under warm temperature（38℃ ）; Their processing properties, storage indexes, texture characters, and thermal properties were periodically examined during the storage time. Through the test, it can be concluded that the change rate of quality indexes in the rice lacking lipoxygenase is slower than that in normal rice during the storage period. Lacking lipoxygenase can enhance the storage stability of rice to a certain extent.

关 键 词：稻谷 脂肪氧化酶缺失 储藏品质 新品种 品质研究 加工品质 分析特性 质构特性 品质变化 储藏期间 

分 类 号：S565.102[农业科学—作物学] S379.2