基于T21峰值时间预测粳稻米质构变化  

The Prediction Texture Changes of Japonica Rice Based on the Peak Time of T_(21)

作　　者：宋伟[1,2,3] 李冬珅 乔琳[1,2,3] 苏安祥[1,2,3] 胡婉君[1,2,3] 

机构地区：[1]南京财经大学食品科学与工程学院 [2]江苏省现代粮食流通与安全协同创新中心 [3]江苏高校粮油质量安全控制及深加工重点实验室,南京210023

出　　处：《中国粮油学报》2017年第1期104-108,共5页Journal of the Chinese Cereals and Oils Association

基　　金：粮食公益性行业科研专项(201313002)

摘　　要：研究含水量14.5%的粳稻谷在30℃的储藏条件下硬度、黏着性、低场核磁特征数据的变化规律,采取逐步回归分析方法筛选低场核磁特征数据,旨在得到通过低场核磁特征数据预测粳稻米硬度、黏着性的线性回归方程。研究结果表明,储藏期间粳稻米硬度由初始的1 887.61 g上升到4 195.48 g,黏着性随着储藏时间的延长而逐渐降低,从-15.77 g·s下降至-200.20 g·s,T_(21)峰面积随时间增加不断减小,从19 181.34减小到15 360.95。T_(21)峰值时间的减少表明随着储藏时间延长水分散失,水分子受到的束缚力不断增大。储藏过程中粳稻米的硬度和黏着性均与T_(21)峰值时间具有极显著的线性关系,基于T_(21)峰值时间的硬度预测模型为:y=-6 758.1x+8 622.3(r2=1.00);黏着性预测模型为:y=546.65x-559.91(r2=1.00)。Monitor the changes of hardness, adhesiveness, characteristic data of low field NMR during japonica storage under the temperature of 30 ℃ and the water content of 14.5% , binding stepwise regression analysis method to screen the characteristic data of low field NMR and establish the linear regression equation to predict the hardness and adhesiveness of japonica. The results showed that hardness was from 1 887.61 g to 4 195.48 g, adhesiveness was gradually decreased with storage time, adhesiveness was from- 15.77 g · s to- 200.20 g · s, peak area of T21 decreased along with the increase of time,from 19 181.34 turn to 15 360.95. The decrease of peak time of T21 showed that water desorption with time extension, and the bound water molecules were increasing. During the storage of Japonica Rice hardness and adhesiveness had extremely significant linear relationship with the peak time of T21, The peak time of T21 hardness prediction model： y = - 6 758.1x ＋ 8 622.3 （ r2 = 1.00） ; adhesiveness prediction model： y =546.65x-559.91（rE = 1.00）.

关 键 词：粳稻米 T21峰值时间 质构 

分 类 号：TS207.3[轻工技术与工程—食品科学]