Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China.
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
Carbohydr Polym. 2025 Jan 15;348(Pt A):122818. doi: 10.1016/j.carbpol.2024.122818. Epub 2024 Sep 30.
Starch Lysophospholipids (LPLs) have a significant effect on rice grain quality, but how starch LPLs affect paddy rice storage quality is barely understood. The dynamic changes in storage quality indicators of a japonica rice (XS110) and its low LPLs (XS110-J1) and high LPLs (XS110-J2) mutants were investigated. The fatty acid values (FAV) of J1 were significantly higher than those of XS110 and J2 after one year of storage under 24 and 37 °C. Although FAV rose gradually during storage time, it increased relatively more at 37 °C than 24 °C. The malondialdehyde (MDA) content increased significantly in the early stage and decreased gradually during later storage. The MDA content of rice stored at 24 °C was significantly higher than that at 37 °C. The catalase (CAT) activity exhibited a decreasing trend during storage and was relatively higher at 24 °C than 37 °C. The CAT of J2 was significantly higher than those of XS110 and J1. Total lysophospholipid content was relatively stable although some individual LPLs changed significantly during storage. The fatty acid component content in the milled rice decreased during storage, and the content at 37 °C was lower than that at 24 °C. In conclusion, paddy rice with low starch LPLs content is more susceptible to deterioration during storage, suggesting that high starch LPLs can better maintain rice quality and prolong storage time during storage of paddy rice.
淀粉溶血磷脂（LPLs）对稻米品质有显著影响，但淀粉 LPLs 如何影响稻谷储存品质还知之甚少。本研究调查了粳稻（XS110）及其低 LPLs（XS110-J1）和高 LPLs（XS110-J2）突变体在储存过程中储存品质指标的动态变化。在 24 和 37°C 下储存一年后，J1 的脂肪酸值（FAV）显著高于 XS110 和 J2。尽管 FAV 在储存过程中逐渐升高，但在 37°C 下的增加幅度相对高于 24°C。丙二醛（MDA）含量在早期显著增加，随后在后期储存过程中逐渐降低。在 24°C 下储存的稻米 MDA 含量明显高于在 37°C 下储存的稻米。在储存过程中，过氧化氢酶（CAT）活性呈下降趋势，在 24°C 下相对较高，在 37°C 下较低。J2 的 CAT 明显高于 XS110 和 J1。尽管在储存过程中个别 LPLs 变化显著，但总溶血磷脂含量相对稳定。在储存过程中，精米中的脂肪酸成分含量下降，37°C 下的含量低于 24°C。综上所述，淀粉 LPLs 含量低的稻谷在储存过程中更容易变质，这表明高淀粉 LPLs 可以更好地保持稻米品质，延长稻谷储存时间。
