粉多尺度结构和物理化学性质的变化,在不同的粉化肥应用下,高品质的印加大米质量和米质感的变化
Ruoyu Xiong1, Xueming Tan1, Taotao Yang2
1Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China.
International journal of biological macromolecules
|August 26, 2023
概括
化肥对大米的质量产生了影响. 适度的肥料水平 (MPF) 优化了粉结构,改善了米的质地和外观.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
背景情况:
- 米的质量受到各种因素的影响,包括肥.
- 了解粉结构与特性关系对于优化米质量至关重要.
研究的目的:
- 为了研究化肥对粉多层结构,物理化学性质,谷物质量和米质感的影响.
- 阐明这些参数之间的内部关系.
主要方法:
- 分析粉的多尺度结构和物理化学性质.
- 对谷物质量和米质感的评估.
- 应用不同的粉化肥处理方法 (LPF,MPF,HPF).
主要成果:
- 高化肥 (HPF) 和低化肥 (LPF) 处理改变了粉颗粒表面蛋白质和空隙.
- 囊受精增加了氨基蛋白链,蛋白质含量,相对结晶性和凝化温度.
- 中间粉肥 (MPF) 处理导致粉结构和属性的适度变化,显著提高了加工,外观和米质地.
结论:
- 粉化肥显著影响米粉的结构和物理化学特性.
- MPF处理优化了粉的多重结构和物理化学特性,从而改善了米的质量和质地.
- 在MPF下,粉分支,凝化温度和颗粒特性的特定变化有助于优异的米质感.
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