不同软糙米储藏过程中的品质变化

Quality Changes of Different Soft Brown Rice during Storage

为探讨高温储藏对软糙米品质的影响,以5种软糙米(云南软米、隆香糯1号、南粳9108、南粳46和天隆软3号)为试验材料,在37℃储藏180 d,对软糙米储藏过程中理化指标进行测定。结果表明,随着储藏时间延长5种软糙米的水分含量逐渐下降,脂肪酸和直链淀粉含量呈上升趋势,食味值下降;储藏过程中,色差a*、b*值呈现上升趋势,L*值呈现下降趋势;质构特性结果表明米饭的硬度逐渐增大,而黏附性逐渐减小。储藏结束时,聚丙烯酰胺凝胶电泳结果表明高分子量的蛋白含量减少,低分子量的蛋白含量增多;电子鼻结果表明软糙米含有较多的硫化物和长链烷烃等物质;微观结构结果表明储藏后淀粉颗粒形态不规则,表面粗糙。对上述指标进行综合分析发现,南粳9108和南粳46具有较好的耐储性。

To investigate the effect of high⁃temperature storage on the quality of soft brown rice,five varieties of soft brown rice,namely Yunnan soft rice,Longxiangnuo No.1,Nanjing 9108,Nanjing 46,and Tianlon⁃gruan No.3,were selected as test materials.The soft brown rice samples were stored at 37℃for 180 d,and their physicochemical indicators were determined during the storage.The results revealed that with the exten⁃sion of storage time,the moisture content of five kinds of soft brown rice gradually decreased,while the con⁃tent of fatty acids and amylose showed an increasing trend,leading to a decrease in palatability.Moreover,during the storage,the color difference values(a*and b*)increased,while the lightness value(L*)de⁃creased.In terms of texture characteristics,the hardness of the rice gradually increased,while the adhesive⁃ness decreased.At the end of the storage,the polyacrylamide gel electrophoresis analysis exhibited a reduc⁃tion in the content of high⁃molecular⁃weight proteins and an increase in the content of low⁃molecular⁃weight proteins.The electronic nose analysis indicated the presence of a higher amount of sulfide and long⁃chain al⁃kanes in the soft brown rice samples.The results of microstructure showed that the morphology of starch gran⁃ules became irregular,and the surface was rough.According to the comprehensive analysis of the above indica⁃tors,it was found that Nanjing 9108 and Nanjing 46 had better storage resistance.