稻米陈化过程中品质及淀粉精细结构变化研究进展  

Recent advances regarding changes in quality and fine structure of starch during rice aging

作　　者：谷月 李新宇 包劲松[1] GU Yue;LI Xinyu;BAO Jinsong(Institute of Nuclear Agricultural Sciences,College of Agriculture and Biotechnology,Zhejiang University,Hangzhou 310058,Zhejiang,China)

机构地区：[1]浙江大学农业与生物技术学院原子核农业科学研究所,浙江杭州310058

出　　处：《浙江大学学报（农业与生命科学版）》2024年第3期317-328,共12页Journal of Zhejiang University:Agriculture and Life Sciences

基　　金：国家重点研发计划专项(2016YFD0400104);中央高校基本科研业务费专项资金项目(2016XZZX001-09)。

摘　　要：水稻(Oryza sativa L.)是全球种植最广泛的粮食作物之一,在全球粮食安全中扮演着至关重要的角色。陈化是稻谷储藏过程中发生的一种自然现象,其机制至今未阐明。在储藏过程中,稻米的感官、蒸煮和糊化特性等理化性质以及淀粉结构与功能都会发生不同程度的变化。这些变化大多与储藏时间和温度有关,并且对稻米品质的影响是不可逆的。虽然已有许多研究关注稻米陈化过程中相关的理化性质变化,但对稻米储藏后淀粉精细结构的研究还不多。本文综述了稻米人工陈化类型、陈化方法以及陈化对稻米理化性质和淀粉精细结构变化影响的最新研究进展,为进一步阐明稻米陈化机制提供了理论依据。Rice(Oryza sativa L.)is one of the most widely cultivated cereal crops in the world and plays a vital role in global food security.Aging is a natural phenomenon that occurs during the storage of rice grains and the mechanisms are still not completely understood.During the storage of rice,the physicochemical properties of sensory,cooking and gelatinization,and starch structure and function change to different degrees.These changes are closely related to storage time and temperature and have irreversible impacts on rice quality.While the changes in physicochemical properties caused by rice aging have been intensively investigated,few studies have focused on changes in starch fine structure following storage.This review examined the types and methods of artificial aging as well as their extensive effects on physicochemical properties and changes in starch fine structure,which provides a theoretical basis for further elucidation of rice aging mechanisms.

关 键 词：稻米 陈化 理化性质 淀粉 精细结构 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]