大米不同温度陈化过程中理化性质变化研究  

Studying the Physical and Chemical Properties of Rice During Aging at Different Temperature

作　　者：申军 

机构地区：[1]辽宁省种子管理局,辽宁沈阳110034

出　　处：《辽宁农业科学》2015年第2期28-32,共5页Liaoning Agricultural Sciences

摘　　要：以东港五四农场生产的越光大米为原料,将原料米分别放在20℃室温与30℃恒温环境条件下贮藏9个月,采用气相色谱、分光光度法等测定方法,测定了新米及陈米的淀粉、蛋白质、脂肪含量变化,探讨了淀粉粘性、热力学特性等性能指标变化规律,为研究越光大米陈化过程中的营养特性与性能变化提供基础。在越光大米的贮藏过程中,随储藏时间的延长,大米的蛋白质、总淀粉、粗脂肪含量都呈现缓慢下降趋势,而总游离脂肪酸呈现缓慢上升;大米淀粉黏性的峰值与谷值粘度呈上升趋势,新米的峰值粘度是2 530 c P,30℃下贮藏9个月的陈米达到3 219 c P;最终粘度基本保持不变;而破损值与回升值绝对值呈现明显上升趋势;随着贮藏时间延长,破损值与回升值绝对值差异越小。大米淀粉的起始糊化温度和峰值温度变化不大,分别保持在62℃与68℃左右;糊化终止温度呈现缓慢上升的趋势;糊化热焓值逐渐增加,由最初的2.365 J/g上升到2.885 J/g。不同贮藏条件比较,温度越高,变化越明显。The material rice was the Koshihikari variety in this research which was planted in Wusi farm of Donggang city.The rice was stored in the room temperature and 30 ℃ constant temperature environment con-dition for nine months.the new rice and long-stored rice characteristic index such as the starch,protein,and fatty acid of the rice were determined by using the gas chromatography（GC）,the ultraviolet dispersion of light luminosity meter（UL）,the RVA viscosity meter（RVA）,and the calorimetry scanning（DSC）.These afforded foundations for analyzing the nutrition and character of Koshihikari rice during aging.During storage time,the protein,starch,amylose,and total fatty decreased slowly with the storing-time lengthened,but the fatty acid content increased slightly.The viscosity curve was determined use RVA.Compared with the new rice,the peak viscosity hoisted with the storing time increased,the tough viscosity and final viscosity kept invariable, the breakdown viscosity and pasting time increased slightly while the setback dropped.The peak viscosity of new rice is 2 530 cP while the value of the aged rice is 3 219 cP stored at 30 ℃ for 9 months.The pasting temperature and pasting effect were determined using DSC.The starting pasting temperature and the final tem-perature increased slightly,the value of heat function increase slightly.The volume became 2.885 J /g from the begin value 2.365 J /g.The change was more obvious in the high temperature storing method.

关 键 词：大米陈化 糊化性质 营养成分 黏性 品质 

分 类 号：S511.01[农业科学—作物学]