粮油食品科技2025，Vol.33Issue(4)：49-58,10.DOI:10.16210/j.cnki.1007-7561.2025.04.008
低温解除后不同储藏温度对籼稻籽粒结构及蒸煮品质的影响
Effect of different storage temperatures on grain structure and cooking quality of indica rice after low temperature storage
摘要
Abstract
In order to investigate the effects of different storage temperatures on the grain structure and cooking quality of indica rice after the storage of low temperature(15℃),indica rice after low-temperature(15℃)lifting was placed in confined storage at different temperatures(15,25,and 35℃)for 180 d.The mechanical properties of the grains,water migration,crystal structure of starch,microstructure of endosperm,cooking quality,and textural properties of the processed rice were measured periodically.The results showed that the overall structure of rice grains stored at 15℃was maintained better compared to those at 35℃;Low field nuclear magnetic resonance(LF-NMR)results showed that low temperature was more favorable for delaying the loss of internal water and the transition to a more free state in the grain.X-ray diffraction and scanning electron microscopy results showed that that starch crystallinity was the lowest and endosperm microstructure was the smoothest at 15℃,which corresponded to overall better cooking quality and textural characteristics of rice.Correlation analysis showed that storage temperature was significantly positively correlated with rice hardness(r=0.39),significantly positively correlated with cohesiveness(r=0.31),and significantly negatively correlated with elasticity(r=-0.43)and adhesiveness(r=-0.42).In conclusion,low-temperature storage conditions can delay water migration changes,maintain the mechanical properties and endosperm structure of indica rice grains,as well as improve the edible quality of rice.This study provides a reference for the scientific storage and quality maintenance of indica rice after low-temperature lifting.关键词
低温储藏/籼稻/籽粒结构/质构特性/蒸煮品质Key words
low-temperature storage/indica rice/seed structure/textural characteristics/cooking quality分类
轻工纺织引用本文复制引用
康楚涵,陶哲,张玉荣,吴琼..低温解除后不同储藏温度对籼稻籽粒结构及蒸煮品质的影响[J].粮油食品科技,2025,33(4):49-58,10.基金项目
第九届中国科协青年人才托举工程项目(2023QNRC001) （2023QNRC001）
财政部和农业农村部国家现代农业产业技术体系资助项目(CARS-03) （CARS-03）
河南工业大学"双一流"本科生科技创新能力提升专项项目(HN-HautFood IAEM-014) Young Elite Scientists Sponsorship Program by CAST(No.2023QNRC001) （HN-HautFood IAEM-014）
China Agriculture Research System of MOF and MARA(No.CARS-03) （No.CARS-03）
Special Project for Enhancing the Innovation Ability of Undergraduate Students in Henan University of Technology under the"Double First-Class"Initiative(No.HN-HautFood IAEM-014) （No.HN-HautFood IAEM-014）
