优质籼稻变温储藏糊化特性变化规律与动力学模型  

Kinetic Modeling of Changes on the Pasting Properties of High-quality Rice During Variable Temperature Storage

作　　者：杨东 李倩倩 颉宇[1,2] 石天玉 Yang Dong;Li Qianqian;Jie Yu;Shi Tianyu(Academy of National Food and Strategic Reserves Administration,Beijing 100037;National Engineering Research Center for Grain Storage and Logistics,Beijing 100037)

机构地区：[1]国家粮食和物资储备局科学研究院,北京100037 [2]粮食储运国家工程研究中心,北京100037

出　　处：《中国粮油学报》2024年第3期1-10,共10页Journal of the Chinese Cereals and Oils Association

基　　金：中央级公益性科研院所基本科研业务费专项(ZX2229)。

摘　　要：为了探究籼稻在变温储藏过程中糊化特性变化规律,为低温储粮工艺合理调控提供理论依据,研究了初始水质量分数为14.0%、14.5%、15.0%的籼稻在低温、准低温、室温储藏条件下糊化特性及食味品质变化规律,并建立了糊化参数变化的动力学模型。结果表明:随着储藏时间的延长,室温下籼稻峰值黏度、最低黏度、最终黏度和回生值的增长幅度较低温、准低温下显著,平均增幅分别为1866、1215、1572、523 cP,偏高水分样品糊化指标变化幅度相对剧烈,峰值黏度和最低黏度与食味品质的相关性更强(P<0.01),说明低温或准低温下储藏有利于延缓籼稻食味品质变化。采用零级和一级动力学模型、高斯模型和傅里叶级数对各项糊化指标进行拟合,分析比较可知,高斯模型对籼稻在不同储藏条件下峰值黏度和最低黏度变化的拟合结果最优,模型决定系数(R^(2))分别在0.668~0.942和0.687~0.906范围内,傅里叶级数对最终黏度和回生值变化的拟合结果较好,R^(2)分别在0.661~0.861和0.701~0.868范围内。In order to explore the changes of pasting properties of indica rice in the process of variable temperature storage and provide a basis for rational regulation of low-temperature grain storage technology.The pasting properties and eating quality of indica rice with different initial moistures(14.0%,14.5%and 15.0%)were studied under low,quasi-low and room temperature storage,and their kinetic models was established.The results indicated that with the extension of storage time,the peak viscosity,minimum viscosity,final viscosity and retrogradation value of rice increased significantly at room temperature than at low and quasi-low temperature(the average growth rate was 1866,1215,1572,and 523 cP,respectively)and the pasting index of samples with high moisture changed significantly.The peak viscosity and minimum viscosity of rice had stronger correlation with its taste quality(P<0.01).The above indicated that low or quasi-low temperature storage was beneficial for delaying changes in the taste and quality of indica rice.The zero-order and first-order kinetic models,Gaussian model and Fourier series were used to fit the pasting indexes.The comparison showed that Gaussian model had the best fitting results for the peak viscosity and minimum viscosity changes of rice under different storage conditions,and the determination coefficient(R^(2))of model was in the range of 0.668-0.942 and 0.687-0.906,respectively.The fitting result of Fourier series for the final viscosity and retrogradation value was the best and R^(2) was in the range of 0.661-0.861 and 0.701-0.868,respectively.

关 键 词：籼稻 变温储藏 糊化特性 模型 

分 类 号：S511[农业科学—作物学]