摘要
后熟是粮食的特性之一,在后熟过程中,粮食籽粒会发生生理生化活动,其加工品质及食用品质在后熟完成后一般会改善,然而目前关于我国主要粮食作物之一稻谷的后熟研究较少。为探究籼稻的后熟期时长、后熟期间的具体活动状态、后熟期内的品质变化规律,实验以6种优质籼稻(隆两优534、黄华占、郢香丝苗、粤农丝苗、虾稻1号、A优442)为原料,在后熟期内定期对其品质进行检测,包括测定其生理生化指标(发芽率、电导率、出糙率、脂肪酸值)、糊化特性指标和不同酶活性(过氧化物酶、过氧化氢酶、α-淀粉酶)。结果表明,六类优质籼稻具有不同后熟时长,后熟期间6个品种优质籼稻的发芽率整体呈上升趋势,电导率呈波动的先上升后下降的趋势,出糙率呈波动上升趋势,脂肪酸值呈波动的先下降后上升趋势,过氧化物酶品种间有变化趋势的差异但整体呈波动下降趋势,过氧化氢酶活性除A优442外整体呈波动上升趋势、α-淀粉酶活性除黄华占以外呈现波动下降趋势,峰值粘度整体呈先波动的上升后下降的趋势。通过主成分分析进行品质评价,得分由高到低分别是A优442、隆两优534、虾稻1号、粤农丝苗、郢香丝苗、黄华占。
After-ripening is one of the characteristics of grain, physiological and biochemical activities will exist in grain during this period. Its processing quality and edible quality will generally be improved after the completion of ripening.However, there are few studies on after-ripening of rice, one of the main grain crops in China. The physiological and biochemical indexes(germination rate, conductivity, roughness and fatty acid value), gelatinization characteristics and different enzyme activities(peroxidase, catalase, α-amylase) of six types of high-quality indica rice(Longliangyou 534,Huanghuazhan, Yingxiangsimiao, Yuenongsimiao, Xiadao 1 and Ayou 442) were measured regularly during after-ripening period to investigate the after-ripening duration of indica rice, the specific activity state during the after-ripening period and the quality change rules during after-ripening period of indica rice. The results showed that six kinds of high quality indica rice had different after-ripening duration, 6 varieties at ripening time of germination rate rose on the whole, the conductivity was fluctuating downward trend after rising first, out of the roughness increased volatility, the fatty acid value decreased firstly then increased, peroxidase varieties had differences in trends but volatility declined on the whole, the activity of catalase showed a fluctuating upward trend except Ayou 442, the activity of α-amylase showed a fluctuating downward trend except Huanghuazhan, and the peak viscosity showed a fluctuating upward trend at first and then a decreasing trend.The quality evaluation was carried out by principal component analysis, and the scores from high to low were Ayou 442,Longliangyou 534, Xiadao 1, Yuenongsimiao, Yingxiangsimiao, Huanghuazhan.
作者
陈一帆
舒在习
CHEN Yifan;SHU Zaixi(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)
出处
《食品工业科技》
CAS
北大核心
2022年第6期342-350,共9页
Science and Technology of Food Industry
基金
“十三五”国家重点研发计划项目(2016YFD0401604)。
关键词
优质籼稻
后熟
品质变化
糊化特性
酶活
high-quality indica rice
after-ripening
quality change
pasting property
enzyme activity
