摘要
稻谷陈化是一个复杂的过程,涉及到稻谷籽粒的各项理化性质的变化。淀粉、蛋白质和脂质是稻谷的三大主要成分,直接影响稻谷的食用品质。在储藏过程中,脂质易发生氧化、分解等反应。脂质陈化产生大量游离脂肪酸,使得稻谷品质变差。该文详细论述了稻谷储藏过程中脂质陈化的机理、影响因素,并对稻谷的储藏提出了建议。
Rice aging is a complicated process, which involves changes in physical and chemical properties of the rice grain. Starch, protein, and lipids are the main rice grain components which affect cooking and eating quality. Lipid oxidation and decomposition reactions occur during storage. Lipid aging produces large amount of free fatty acids, which has a bad influence on the quality of rice. The mechanism and effect factors of lipid aging during storage had been discussed in detail in this paper, and some suggests about rice storage had been put forward.
出处
《粮食与油脂》
北大核心
2015年第8期1-3,共3页
Cereals & Oils
基金
国家自然科学基金项目(U1404333)
河南省教育厅科学技术研究重点项目(12A550002)
