长期吸管回报通过改变粉的结构性,物理化学性质来改善制米的质地
Shiqi Yang1, Liming Chen1,2, Ruoyu Xiong1
1Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China.
Food chemistry: X
|December 25, 2023
概括
将草返回田可以通过改变粉来改善饮食质量. 这项研究研究了草回报 (SR) 如何影响印加大米中的粉结构和米质感.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 农业学是一种农业学.
背景情况:
- 众所周知,草回收 (SR) 可以提高米的食用质量.
- 通过SR影响粉形成和米纹理的具体机制尚不清楚.
研究的目的:
- 为了研究草回归对粉结构,物理化学性质和米质感的影响.
- 阐明由于草管理实践而提高米饭食用质量的基础机制.
主要方法:
- 一个长期的实地实验,比较了吸管去除 (CK),吸管燃烧回报 (SBR) 和吸管回报 (SR).
- 分析粉结构 (晶度,氨基胺链长度),物理化学性质 (凝化温度,分解,粘度) 和米质地 (硬度,凝聚性,性).
主要成果:
- 与CK相比,SBR和SR都增加了相对结晶性,长链烯和凝化温度.
- 与SBR相比,SR降低了蛋白质含量和短链氨基菌素,但增加了粉的分支,分解和粘性.
- 通过降低硬度,凝聚性和性,SR改善了米的质地,这与粉素链长度和粉颗粒大小有关.
结论:
- 草回归显著改变印加大米中粉的结构和物理化学特性.
- 粉中的这些变化有助于提高米的质感和食用质量.
更多相关视频
09:43Author Spotlight: Streamlining Rice Breeding with CRISPR/Cas for Obtaining Optimal Phenotypic and Agronomic Traits
Published on: January 3, 2025
2.4K
07:43Production of Arbuscular Mycorrhizal (AM) Fungal Inoculum and Phenotypic Evaluation of Rice and AM Symbiosis Under Saline Conditions
Published on: March 14, 2025
203
相关概念视频
02:41Responses to Drought and Flooding
10.7K
Water plays a significant role in the life cycle of plants. However, insufficient or excess of water can be detrimental and pose a serious threat to plants.
10.7K
01:59Plant Breeding and Biotechnology
18.9K
Crop cultivation has a long history in human civilization, with records showing the cultivation of cereal plants beginning at around 8000 BC. This early plant breeding was developed primarily to provide a steady supply of food.
18.9K