摘要
为了解稻谷在储藏过程中α、β-淀粉酶活性的变化情况,采用3,5-二硝基水杨酸比色法测定了垦鉴稻10、空育131两个水稻品种的稻谷和糙米在不同储藏条件下淀粉酶活性的变化。试验结果表明:水稻品种之间、储藏温度之间、储藏时间之间α、β-淀粉酶活性存在极显著的差异;储藏状态与储藏时间的交互作用对α-淀粉酶活性的影响达差异显著;水稻品种与储藏温度的交互作用对β-淀粉酶活性的影响达差异显著。在室温条件下储藏,α、β-淀粉酶活性均呈下降趋势,在4月至10月间下降幅度最大,10月后α、β-淀粉酶活性趋于稳定并维持最低水平。在4℃储藏时,α、β-淀粉酶活性下降幅度小于室温储藏时的下降幅度。相同储藏条件下,稻谷淀粉酶活性高于糙米淀粉酶活性。因此,在每年的4月至10月间,宜在低温下储藏稻谷,以防止大米品质变劣。
In order to know the change of α,β-amylase activity in the paddy and brown rice during storage, α,β-amylase activities of kenjian 10 and kongyu 131 were measured by the method of DNS. The results showed that the infiuence on rice species,storage temperature and periods of storage were quite heterogeneity especially on α,β-amylase activity;the interaction between storage state and periods of storage was heterogeneity especially on α-amylase activity;the interaction between rice species and storage temperature was heterogeneity especially on β-amylase activity, α,β-amylase activity were declined in different storage conditions and in different periods of storage, especially from April to October, there were obviously declining tendency. The α,β- amylase activities were stabilized after October. The declining degrees of α,β-amylase activity in rice and paddy stored in 4℃ were lower than stored in room temperature, in similar condition, the α,β-amylase activity in paddy were higher than that in brown rice. Therefore, the paddy should be stored in low temperature from April to October to protect the edible quality of rice from being worse.
出处
《黑龙江八一农垦大学学报》
2008年第4期57-60,共4页
journal of heilongjiang bayi agricultural university
基金
黑龙江省农垦总局指导项目"稻谷副产物的综合利用及大米陈化机理的研究"(HNKXIVZD-031)。
关键词
稻谷
糙米
储藏
淀粉酶活性
paddy
brown rice
store
amylase activity
