的应用对大米粉在高温条件下的物理化学特性的影响
Wenzhe Liu1, Kailu Wang1, Yufei Zhao1
1College of Agronomy, Nanjing Agricultural University, Nanjing 210095, PR China.
Food chemistry
|September 15, 2023
概括
化肥有助于在高温下保持大米的质量. 在谷物填充过程中应用气提高了粉的性能,减轻了对大米的负面热效应.
科学领域:
- 农业科学 农业科学
- 植物生理学 植物生理学
- 食品科学 食品科学 食品科学
背景情况:
- 高温对大米的质量和产量产生负面影响.
- 肥是一种关键的农业作物管理实践.
研究的目的:
- 在模拟的高温条件下,研究化肥对粉物理化学性质的影响.
- 为了确定能否减轻大米粉中因热引起的变化.
主要方法:
- 利用自由空气温度增强系统来模拟动态场温度的增加.
- 分析了粉链长度分布的变化,粉素和粉素的峰值高度和相对晶度.
- 在谷物填充阶段,使用高温 (ET) 和高温 (ETN) 的处理方法进行比较.
主要成果:
- 与 (ETN) 相关的高温并没有改变粉链长度分布,而仅与高温 (ET) 相比.
- ETN显著增加了第一个和第二个粉素峰的高度.
- ETN显著降低了第五个烯胺峰的高度和相对结晶度,比单独使用ET的影响更大.
结论:
- 肥在高温压力下保持大米质量方面发挥着至关重要的作用.
- 观察到的粉性质的变化表明可以促进大米的耐热性.
- 调查结果表明,在气候变化中改善大米弹性有潜在的策略.
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