貯藏期間稻米品質的改變

Changes in Rice Grain Quality during Storage

王聯輝(L. H. Wang) ； 謝順景(S. C. Hsieh)

《臺中區農業改良場特刊》 13號 (1988/11) Pp. 282-300

https://doi.org/10.29563/ZHWHGX.198811.0002

摘要

稻米之理化性隨貯藏條件及貯藏期間之不同，而發生不同程度之改變。本文就貯藏後米粒老化的一般機制，貯藏對米粒外貌及碾米品質的影響，貯藏對米粒的烹調品質的影響，貯藏對食用品質的影響，及貯藏對米粒營養品質的影響加以檢討。游離脂肪酸隨時間之延長而增加，並形成脂肪酸－直鏈澱粉複合物、pH降低，因而加速老化。膠化溫度隨貯藏期間之延長而升高，加熱吸水率及膨脹體積亦因溫度及貯藏時間的增加而增加。米飯之膠體軟硬度隨貯藏時間之延長而變硬，粘性則降低。貯藏時間愈長則游離胺基酸及維生素B_1之含量降低愈多，但蛋白質含量之變化不多。

並列摘要

Physico-chemical properties of rice is known to change during the storage period. The mechanism of aging during storage and the effect of storage time on grain appearance, milling quality, cooking and eating qualities as well as nutritional value are reviewed and evaluated. Free fatty acid is increased in parallel with the increase of pH value. Free fatty acid and amylose are then forming the fatty acid-amylose complex which contributed very much to agin of rice grains. Gelatinizaton temperature, Water absorption rate and expansion volume are increassed with the prolongation of storage period. Harder gel consistency and reduced stickiness of rice grains are resulted due to storage. Free amino acid and vitamin B_1 contents are reduced with the prolongation of storage period. However, no change in the rate of water and alkali soluble proteins occurred during the storage period.