稻米中脂肪氧化酶分布及其在贮藏期间的变化  

The study on the distribution and the change regularity of lipoxidase in rice

作　　者：王丽群[1] 孟庆虹[1] 张志宏[1] 严松[1] 卢淑雯[1] 

机构地区：[1]黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨150086

出　　处：《食品与机械》2016年第7期103-105,170,共4页Food and Machinery

基　　金：农业部公益性行业(农业)专项(编号:201403063);黑龙江省农业科学院引进博士人员科研启动金(编号:201507-47);现代农业产业技术体系建设专项资金资助项目(编号:CARS-01-34)

摘　　要：以稻谷为试验对象,测定脂肪氧化酶在稻谷颗粒中的分布情况,并对不同加工条件下稻米产品的加工精度及脂肪氧化酶活力残留情况进行分析,通过28 d不同贮藏温度下的贮藏试验,对稻米中脂肪氧化酶在贮藏期间的变化规律进行探讨。结果表明:稻米中的脂肪氧化酶在各生理结构层中分布不均匀,且以米胚中的活力最高;同时,稻米中脂肪氧化酶活力随加工精度的增强呈下降趋势;贮藏期间,米糠中的脂肪氧化酶活力随贮藏时间的延长变化差异不显著,但其在高于30℃条件下贮藏时则表现出不稳定的特性。通过对脂肪氧化酶在稻米中的生理分布及贮藏变化分析,为开发不同加工精度获得的稻米制品及其相应产品贮藏方法提供理论依据。Some rice products processed roughly always have plentiful nutrition,and their storage property could be affected by lipoxidase greatly.In this study,rice was used to analyze the distribution of lipoxidase in relevant products,as well as the factors of different processing precision influencing on the residual activity of lipoxidase. Moreover,the change regularity of lipoxidase under different temperatures was investigated in the28-day-stored rice. Our results showed that lipoxidase was distributed pocketily in diffenrent structural parts of rice,and the activity of lipoxidase was highest in the embryo layer and was correlated to the processing precision negatively. The activity of lipoxidase in rice bran was not changed obviously during the duration of storage at 28 ℃,but it appeared unstable when the storage temperature was over 30 ℃. This study provided the theoretical basis to the development of new rice products and the related storage technique of the products processed with different precision.

关 键 词：稻米 加工精度 脂肪氧化酶 贮藏 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]