酶缺失稻谷新品种储藏特性研究  

STUDY ON THE STORAGE PROPERTIES OF NEW RICE VARIETIES LACKING LOX AND LIPASE

作　　者：王若兰[1] 李浩杰[1] 邢伟亮[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2006年第4期23-27,共5页Journal of Henan University of Technology：Natural Science Edition

摘　　要：通过对脂肪酶和脂肪氧化酶缺失的6个稻谷新品种样品及2个正常对照样品的陈化处理,分析研究了发芽势和发芽率、脂肪酸值、过氧化值、淀粉碘蓝值等在储藏期间的变化规律及与稻谷储藏稳定性的关系.结果表明:在酶缺失的6个样品中,发芽势和发芽率均随着储藏时间的延长而降低,酶缺失样品的下降速度明显低于对照样品;脂肪酸值、过氧化值随着储藏时间的延长而逐渐增加,酶缺失样品的增加速度明显低于对照样品.8个样品的淀粉碘蓝值变化差别不大.由此表明,酶缺失稻谷新品种在一定程度上具有延缓稻谷陈化变质、有效延长安全储藏期的重要作用,也是利用稻谷种子寿命基因来提高储藏稳定性的新途径.但酶缺失稻谷新品种对稻谷中淀粉变化的影响不明显.Six samples lacking LOX and lipase and two common samples were treated on the high temperature. Their germinating power,germination percentage, fatty acid value,content of peroxide, iodine orchid value were studied. The results showed that： germinating power and germination percentage of the six samples lacking LOX decreased with storage time and the decreased rate of samples lacking LOX was slower than others obviously; fatty acid value and content of peroxide increased with storage time and the increasing rate of samples lacking LOX were slower than others. But the change rate of all iodine orchid value almost the same. As mentioned above, it could be concluded that the new rice varieties lacking LOX and lipase could slow the aging of rice and lengthen safe storage time. This may be an new effective way to improve grain storage stability.

关 键 词：稻谷 脂肪酶 脂肪氧化酶 储藏特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]