在老化过程中,软米和普通米之间的成分和质量变化的比较
Yihang Wang1, Chunsen Wu1, Guodong Liu2,3,4
1School of Food Science and Engineering, Yangzhou University, Yangzhou, China.
Frontiers in nutrition
|September 26, 2025
概括
软米在老化过程中表现出比普通大米更大的质量恶化,这是由于成分和粉结构的变化更为明显. 随着时间的推移,这会影响其,食用和香味品质.
科学领域:
- 食品科学 食品科学 食品科学
- 农业科学 农业科学
- 材料科学 是一种材料科学.
背景情况:
- 软米与普通大米不同,粉含量低,质地柔软,寒冷退化最小.
- 软米和普通米在老化过程中质量恶化的差异在很大程度上没有被调查.
研究的目的:
- 综合调查软米在老化过程中的成分和质量的变化.
- 为了比较软米和普通米品种之间的老化过程和质量恶化.
主要方法:
- 选择软米品种 (NJ9108,NJ46) 和普通米品种 (YJ7081,HD5) 进行比较分析.
- 在老化过程中监测总粉,脂肪,蛋白质,粉含量,粉短距离顺序,蛋白质二次结构和相对晶度的变化.
- 经过24个月的老化后,评估了味道价值和2-乙-1-罗林 (2-AP) 含量的变化.
主要成果:
- 软米经历了总粉,脂肪和蛋白质的减少,同时在老化过程中粉糖含量增加.
- 粉短距离顺序和蛋白质二次结构在延长老化的软米中降解,而相对晶度下降.
- 24个月后,与普通大米相比,软米的味道价值 (14.86对12.52) 和2-AP含量 (167.82对140.42 ng/g) 的降低更大.
结论:
- 与普通大米相比,软米在老化过程中在成分含量和粉结构上表现出更显著的变化.
- 这些明显的变化导致了随着时间的推移,软米的,食用和香味品质的大幅度下降.
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