[1]易翠平,李彩云,袁洁瑶,等.籼稻稻谷后熟及稻米中内源性脂质脱除对籼米理化特性的影响[J].江苏农业学报,2025,(11):2119-2126.[doi:doi:10.3969/j.issn.1000-4440.2025.11.005]
　YI Cuiping,LI Caiyun,YUAN Jieyao,et al.Effects of post-harvest ripening and removal of endogenous lipids on the physicochemical properties of indica rice[J].,2025,(11):2119-2126.[doi:doi:10.3969/j.issn.1000-4440.2025.11.005]
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籼稻稻谷后熟及稻米中内源性脂质脱除对籼米理化特性的影响()

江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2025年11期
页码:
2119-2126
栏目:
遗传育种·生理生化
出版日期:
2025-11-30

文章信息/Info

Title:
Effects of post-harvest ripening and removal of endogenous lipids on the physicochemical properties of indica rice
作者:
易翠平1; 2; 李彩云2; 袁洁瑶2; 李春阳3; 李祖胤1; 冯进3
(1.湖南女子学院社会发展学院,湖南长沙410004；2.长沙理工大学食品与生物工程学院,湖南长沙410114；3.江苏省农业科学院农产品加工研究所,江苏南京210014)
Author(s):
YI Cuiping1; 2; LI Caiyun2; YUAN Jieyao2; LI Chunyang3; LI Zuyin1; FENG Jin3
(1.College of Social Development, Hunan Women’s University, Changsha 410004, China;2.School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China;3.Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)
关键词:
籼稻; 稻谷后熟; 非淀粉脂; 淀粉脂; 理化特性
Keywords:
indica rice; post-harvest ripening of rice grains; non-starch lipids; starch lipids; physicochemical properties
分类号:
TS213
DOI:
doi:10.3969/j.issn.1000-4440.2025.11.005
文献标志码:
A
摘要:
为明确籼稻稻谷后熟作用及稻米中内源性脂质与稻米理化特性的关系,本研究以新收获的籼稻中早35稻谷为试验材料,通过加速贮藏处理,分析籼稻稻谷后熟后籼米非淀粉脂含量、淀粉脂含量和脂肪酸组成变化及稻谷后熟后碾出的籼米经脱脂后表观直链淀粉含量、水合特性、糊化特性及其凝胶质构特性等理化特性的变化。结果表明,新收获的稻谷碾出的籼米非淀粉脂初始含量和淀粉脂初始含量分别为0.37%、0.58%,稻谷后熟30 d后碾出的籼米非淀粉脂含量出现显著降低，稻谷后熟60 d后碾出的籼米淀粉脂含量显著降低；稻谷后熟90 d后碾出的籼米非淀粉脂中油酸相对含量和亚油酸相对含量明显增加,而淀粉脂中油酸相对含量和亚油酸相对含量没有明显变化。脱非淀粉脂籼米表观直链淀粉含量与非脱脂籼米无显著差异,而脱淀粉脂和非淀粉脂籼米表观直链淀粉含量显著高于非脱脂籼米和脱非淀粉脂籼米；非淀粉脂的脱除能增加籼米的溶解度和溶胀力,对其他指标影响不大,而非淀粉脂和淀粉脂的脱除不但能增加籼米的溶解度和溶胀力,还能增加籼米的崩解值、回生值、硬度、胶着度、咀嚼度,降低糊化温度。
Abstract:
To clarify the relationship between the post-harvest ripening and endogenous lipids with the physicochemical properties of indica rice, the newly harvested indica rice Zhongzao 35 was used as the experimental material in this study. After accelerated storage treatment, this study analyzed the changes in non-starch lipid content, starch lipid content and fatty acid composition of indica rice after post-harvest ripening, as well as alterations in the physicochemical properties such as apparent amylose content, hydration properties, pasting properties and gel texture properties of the milled rice fo-llowing lipid removal. The results showed that the initial contents of non-starch lipids and starch lipids in the newly harvested indica rice were 0.37% and 0.58%, respectively. The non-starch lipids were significantly degraded in rice milled after 30 days of post-harvest ripening, and the starch lipids were significantly degraded in rice milled after 60 days of post-harvest ripening. Furthermore, in rice milled after 90 days of post-harvest ripening, the relative contents of oleic acid and linoleic acid in non-starch lipids increased markedly, while the relative contents of oleic acid and linoleic acid in starch lipids did not change significantly. There was no significant difference in the apparent amylose content between the non-starch lipids-removed indica rice and the non-defatted indica rice, while the apparent amylose content of the non-starch lipids and starch lipids-removed indica rice was significantly higher than that of the non-defatted and the non-starch lipids-removed indica rice. The removal of non-starch lipids could increase the solubility and swelling power of indica rice, and had little effect on other indicators. The removal of non-starch lipids and starch lipids could not only increase the solubility and swelling power of indica rice, but also increase the disintegration value, retrogradation value, hardness, gumminess and chewiness of indica rice, and reduce the pasting temperature.

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备注/Memo

备注/Memo:
收稿日期：2025-01-14基金项目：湖南省教育厅重点项目(22A0685)作者简介：易翠平(1973-),女,湖南长沙人,博士,教授,主要从事谷物化学与品质研究。(E-mail)109823769@qq.com
更新日期/Last Update: 2025-12-18