低温储存通过减少脂质降解和过氧化来缓解米的老化
Juan Liu1, Jie Guo1, Chanjuan Ye1
1Rice Research Institute, Guangdong Rice Engineering Laboratory, Guangdong Key Laboratory of New Technology in Rice Breeding, Guangdong Academy of Agricultural Sciences, Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Guangdong Rice Engineering Laboratory, Guangzhou 510640, China.
低温储存 (15°C) 的米有助于保持脂质质量和质地. 这样可以保留像甘油脂等关键脂质,并减少有害化合物,减缓大米的老化.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
背景情况:
- 在储存期间,米的质量会恶化,主要是由于脂质代谢.
- 了解脂质变化对于保持大米质地和质量至关重要.
研究的目的:
- 为了研究脂质代谢在储存期间对米质感的影响.
- 为了确定不同储存温度 (15°C和25°C) 对脂质形状和质地的影响.
主要方法:
- 南京江 (印加大米) 在15°C和25°C保存60天.
- 分析了脂质含量,酶活性 (脂酶,脂酶 D,脂氧酶) 和基因表达.
- 测量了米的纹理参数 (硬度,凝聚性,性,性,弹性).
主要成果:
- 在15°C的温度下储存可保持较高的有益脂质水平 (如酸丁胆,三糖醇) 和较低的有害脂质水平 (如自由脂肪酸).
- 低温储存抑制了与脂质分解相关的关键酶活动和基因表达.
- 15°C的储存减缓了硬度,凝聚性和度的增加,同时延迟了性和弹性的减少.
结论:
- 保持糖脂,糖脂和糖脂,同时减少溶脂,酸,胺和自由脂肪酸,可以增强米对衰老的抵抗力.
- 低温储存有效地通过调节脂质代谢来保持米的质量和质地.
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