籼稻后熟对米粉品质的影响研究进展  

Review of indica post-ripening on the qualities of rice noodle

作　　者：莫西亚 易翠平 祝红 李彩云 MO Xi-ya;YI Cui-ping;ZHU Hong;LI Cai-yun(School of Chemistry and Food Engineering,Changsha University of Science and Technology,Changsha,Hunan 410114,China)

机构地区：[1]长沙理工大学化学与食品工程学院,湖南长沙410114

出　　处：《食品与机械》2021年第6期11-17,共7页Food and Machinery

基　　金：国家自然科学基金项目(编号:31771899)。

摘　　要：文章综述了籼稻后熟作用对米粉品质的宏观影响,分析了影响米粉品质变化的后熟原料籼米粉的理化性质(糊化特性、质构特性、水合特性)变化,及相应淀粉、蛋白质和脂肪等主要大分子的结构变化及其相互作用与米粉品质变化的相关性。The quality changes of rice noodles during indica post-ripening were reviewed,and the physicochemical properties of related indica rice flour,including pasting properties,textural properties and hydration properties,were also analyzed.In addition,the correlation between the structure of starch,protein and lipid macromolecules among their interactions with the qualities of noodles was also summarized.This review will supply the theoretical basis for the quality stability of rice-based products,especially rice noodles.

关 键 词：籼稻 后熟 米粉 品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]