稻谷陈化影响稻米蒸煮食用品质研究进展  

Research progress on effects of ageing on cooking and eating quality of rice

作　　者：李彤[1] 吴晓娟 吴伟[1] 林亲录[1] 梁盈[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,稻谷及副产物深加工国家工程实验室,湖南长沙410004 [2]湖南粮食集团有限责任公司,湖南长沙410201

出　　处：《粮食与油脂》2013年第8期1-4,共4页Cereals & Oils

基　　金：国家自然科学基金(31201319);湖南省自然科学基金(12JJ4024);中南林业科技大学青年基金项目(QJ2011031B)

摘　　要：该文综述稻谷在储藏过程中淀粉、脂质、蛋白质三种单一组分变化及脂质―淀粉相互作用、脂质―蛋白质相互作用和蛋白质―淀粉相互作用对稻米蒸煮食用性质影响;探讨稻谷储藏过程中米谷蛋白氧化影响稻米蒸煮食用品质途径和机理,并提出研究稻谷陈化机理新方向。Changes of starch, lipid, and protein of rice during ageing and effects of lipid-starch interactions, lipid-protein interactions, and protein-starch interactions on cooking and eating quality of aged rice were reviewed in the paper. Approach and mechanism of effects of oryzenin oxidation on cooking and eating quality of rice was discussed, and a new orientation of study on rice ageing mechanism was proposed.

关 键 词：稻谷陈化 稻米品质 米谷蛋白氧化 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]