粳糯稻谷贮藏期间糊化特性的变化

Study on the changes of gelatinization characteristics of japonica-glutinous rice during storage

为了研究粳糯稻谷在贮藏期间糊化特性的变化规律,探究其贮藏特性。采用快速黏度仪法,对不同贮藏条件下的稻谷样品的糊化特性指标进行测定,并对数据进行相关性分析和因素方差分析。结果表明,粳糯稻谷的峰值黏度、最低黏度、最终黏度、崩解值和回生值在贮藏过程中整体呈上升趋势,温度越高变化越显著,而峰值时间和糊化温度不明显。相关性分析表明,贮藏时间和贮藏温度的变化会显著影响粳糯稻谷的糊化特性,贮藏时间与粳糯稻谷糊化特性的相关性按显著程度(r值大小)排序是:崩解值>峰值黏度>最低黏度>最终黏度>回生值>峰值时间>糊化温度。方差分析表明,贮藏温度、贮藏时间及贮藏温度与贮藏时间的交互作用均对峰值时间、糊化温度无显著影响(P>0.05),且贮藏温度与贮藏时间的交互作用对崩解值也无显著影响(P>0.05),除峰值时间、糊化温度、崩解值外,贮藏温度、贮藏时间及贮藏温度与贮藏时间两者的交互作用均对粳糯稻谷的糊化特性指标有极显著影响(P<0.01)。综上,准低温较自然贮藏更能延缓粳糯稻谷的品质劣变,而高温35℃与时间的协同可以加速粳糯稻谷的陈化,更快地改善粳糯稻谷的加工品质。

To study the gelatinization characteristics of japonica glutinous rice during storage,the pasting properties index of rice samples under different storage conditions were determined by RVA,which were analyzed by correlation analysis and factor variance analysis.Results indicated that the peak viscosity,trough viscosity,final viscosity,breakdown and setback of the japonica glutinous rice showed an overall increasing trend during storage.The higher the temperature,the more significant the change,while the peak time and gelatinization temperature were not obvious.Correlation analysis showed that the changes in storage time,storage temperature could significantly affect the gelatinization characteristics of japonica glutinous rice.The correlation between storage time and gelatinization characteristics of japonica glutinous rice was in the order of significance degree(r-value):breakdown>peak viscosity>trough viscosity>final viscosity>setback>peak time>gelatinization temperature.Variance analysis showed that storage temperature,storage time and storage temperature and storage time of interaction in peak time and pasting temperature had no significant effect(P>0.05),and the interaction of the storage temperature and storage time on the breakdown had no significant influence(P>0.05).in addition to the peak time,pasting temperature and breakdown,on the occasion,storage temperature,storage time and storage temperature and storage time interaction of both types of japonica rice gelatinization properties of waxy rice index had a significant effect(P<0.01).In conclusion,compared with natural storage,quasi-low temperature storage can delay the quality deterioration of japonica waxy rice,while the coordination of high temperature 35℃and time can accelerate the aging of japonica waxy rice and improve the processing quality of japonica waxy rice more quickly.