【摘要】 本文对气调储藏糯米米饭流变学特性、粘度特性值及蛋白质巯基含量的变化进行了研究。糯米在气调储藏中的粘度硬度比值、峰粘度和巯基变化较少,与对照组相比气调储藏以及在25℃与18℃的储藏条件下均有保鲜作用,气调组内充CO₂和抽真空有相同的保鲜效果。粘硬比值能很好地描述糯米蒸煮品质的变化,蛋白质巯基与粘硬比值和峰粘度的相关系数分别为+0.98和-0.795,可见蛋白质疏基在糯米陈化中起重要作用。更多还原

【Abstract】 Changes of rheology, sulfhydryl group and amylograph viscosity in waxy-milled rice were studied during waxy-rice C. A. pakage storage. Both CO2 and vacuum storage inhibited those changes in some extent. There were no difference between CO2 and vacuum in keeping waxy rice quality. There were no difference between C. A. storage in 25 ℃ and storage in 15℃in keeping waxy-rice quality, but the advantage of both CO2 and vacuum storage over the atmosphere storage is obvious. The change of textural properties of cooked waxy milled rice during storage is well described with the ratio of RM stickiness to hardness (S/H). Correlation between sulfhydryl group content and S/H and peak viscosity have been found to be +0. 98* * ,-0. 795* *. Therefore the postulation of sulfhydryl group of protein have a very important effet on the textural properties of cooked waxy milled rice during storage.更多还原