糙米储藏中品质特性变化及调控研究进展

Changes in Quality and Physicochemical Characteristics of Brown Rice during Storage

糙米为稻谷脱去稻壳后产生的颖果,含有谷维素、谷胱甘肽、γ-氨基丁酸、米糠多糖等多种功能性成分,营养价值高。与稻谷储藏相比,糙米储藏具有提高仓容利用率、减小运输压力、改善仓储条件等优势。但由于糙米没有外层稻壳的保护,在储藏过程中品质更容易发生劣变。该文综述糙米在储藏过程中色泽、质构特性、发芽率、生活力、水分含量、电导率、脂肪酸值、丙二醛含量、酶类、热特性、糊化特性等的变化趋势,分析糙米品质劣变机理,为糙米的储藏提供参考。

Brown rice is the caryopsis obtained by removing the husk of rice grains.It has high nutritional value and contains several functionally active components,such as oryzanol,glutathione,γ-aminobutyric acid and rice bran polysaccharide.Brown rice is well-suited to storage,with advantages including improved utilization rate of warehouse capacity and reduced transportation pressure.However,brown rice is more susceptible to deterioration during storage compared to unhusked rice,due to the lack of the protective outer glume.The present work explored storage-induced changes in color,texture,germination rate,viability,water content,electrical conductivity,fatty acid,malonaldehyde,enzymes,thermal characteristics and gelatinization properties of brown rice.Based on these observations,the mechanism of quality deterioration in brown rice was studied,and a theoretical basis was provided for optimal storage and preservation of brown rice.