稻米中蛋白质和脂类与稻米品质的关系综述  

Relation Between Protein,Lipids of Rice and Rice Quality:A Review

作　　者：刘奕[1] 程方民[1] 

机构地区：[1]浙江大学作物科学研究所,杭州310029

出　　处：《中国粮油学报》2006年第4期6-10,24,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金资助项目(30477102030070435)

摘　　要：简要介绍了稻米中蛋白质和脂类物质的特征,综述了蛋白质和脂类物质对稻米蒸煮食味品质、储藏品质、外观品质、加工品质等品质的影响,以期为优质水稻品种的选育与稻米制品的加工等工作提供参考。The characters of protein and lipids of rice are introduced, and the effects of protein and lipids on cooking quality, storage quality, aspect quality and processing quality of rice are reviewed. This paper seeks to provide theory guidance for high quality rice breeding and rice product processing.

关 键 词：蛋白质 脂类 稻米品质 储藏品质 

分 类 号：TS201.4[轻工技术与工程—食品科学]