【摘要】 <正> 2.大米储藏过程中巯基含量的变化:大米储藏过程中巯基含量的变化在某种程度上可以反映其品质的变化随陈化作用的进行,巯基含量逐渐减少。H₂S 是米饭风味的主要组成之一,一般认为 H₂S 是由蛋白质中的巯基形成的。新米做米饭时挥发物中 H₂S 的含量较陈米为高,由此可见,巯基变化对大更多还原

【Abstract】 Changes of sulfhydryl group content and rheological properties of coo-ked milled rice were studied during CA skin package storage.Correlationbetween sulfhydryl group content and the ratio of rheometer viscosity tohardness（V/H）has been found to be +0.93.β-mercaptoethanol could in-crease the viscosity of cooked milled rice.Sulfhydryl group content andV/H value were decreasing as the storage time progressing.Both CO₂ andvacuum skin package could inhibit the aging of rice to some extent.Nodifferences between CO₂ and vacuum storage in preserving the quality ofrice during storage were observed.However,the advantage of both CO₂and vacuum storage over the air control was obvious.Therefore,the pos-tulation of proteins playing an important role in rice quality was made.更多还原