期刊论文

Effect of Protein Oxidation during Storage on Cooking and Eating Quality of ‘Jinyou 207' Indica Rice and ‘Jijing 88' Japonica Rice

中文

食品科学

1002-6630

2019

40

1

16-22

10.7506/spkx1002-6630-20170929-423

国家自然科学基金面上项目(31771918) 湖南省教育厅科研项目(17C1667)。

本校为第一机构

以新收获籼稻‘金优207'和粳稻‘吉粳88'大米为原料,采用温度37 ℃、相对湿度85%的条件进行加速陈化储藏,研究蛋白质氧化对大米蒸煮食用品质的影响。结果显示:随着储藏时间的延长,大米蛋白氧化程度不断增加;米粉峰值黏度、最终黏度、回生值和米饭硬度与大米蛋白羰基含量呈极显著正相关(P

In order to investigate the effect of protein oxidation during storage on the cooking and eating quality of rice, newly harvested ‘Jinyou 207' indicia rice and ‘Jijing 88' japonica rice were stored under accelerated deterioration conditions (37 ℃ and 85% relative humidity). The results indicated that the degree of protein oxidation was increased with increasing storage time of rice. The peak viscosity, final viscosity and setback of rice flour and cooked rice hardness were significantly correlated positively with the protein carbonyl content...