Liu Juan, Guo Jie, Ye Chanjuan, Chen Ke, Zhou Xinqiao, Chen Dagang, Xiao Xin, Liu Chuanguang
Rice Research Institute, Guangdong Rice Engineering Laboratory, Guangdong Key Laboratory of New Technology in Rice Breeding, Guangdong Academy of Agricultural Sciences, Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Guangdong Rice Engineering Laboratory, Guangzhou 510640, China.
Rice Research Institute, Guangdong Rice Engineering Laboratory, Guangdong Key Laboratory of New Technology in Rice Breeding, Guangdong Academy of Agricultural Sciences, Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Guangdong Rice Engineering Laboratory, Guangzhou 510640, China.
Food Chem. 2025 Feb 15;465(Pt 1):142140. doi: 10.1016/j.foodchem.2024.142140. Epub 2024 Nov 21.
The quality deterioration of paddy during storage is closely associated to lipid metabolism. To explore the effect of lipid metabolism on the texture of paddy, freshly harvested Nanjingxiangzhan (Indica rice) stored for 60 days at 15 °C and 25 °C for 60 days was investigated. Paddy stored at 15 °C showed higher contents of ATP, phosphatidylcholine, phosphatidylethanolamine, phosphatidylglycerol, triacylglycerols, diacylglycerols, monogalactosyldiacylglycerol and digalactosyldiacylglycerol but lower levels of lysophosphatidylcholine, lysophosphatidylethanolamine, phosphatidic acid, ceramides and free fatty acids. Storage at 15 °C inhibited lipase, phospholipase D (PLD), lipoxygenase (LOX) activities and the corresponding gene expressions. Moreover, 15 °C storage retarded the rise of hardness, cohesiveness and chewiness, while delayed the reduction of gumminess and springiness. These findings suggested that maintenance in glycerophospholipids, glycerolipids and saccharolipids abundance, reduction in lysophospholipids, phosphatidic acid, ceramides and free fatty acids accumulation could contribute to enhanced internal resistance to aging in freshly harvested paddy at low temperature storage.
稻谷在储存期间的品质劣变与脂质代谢密切相关。为探究脂质代谢对稻谷质地的影响，对新收获的南京香占（籼稻）在15℃和25℃下储存60天的情况进行了研究。在15℃储存的稻谷中，ATP、磷脂酰胆碱、磷脂酰乙醇胺、磷脂酰甘油、三酰甘油、二酰甘油、单半乳糖基二酰甘油和二半乳糖基二酰甘油的含量较高，但溶血磷脂酰胆碱、溶血磷脂酰乙醇胺、磷脂酸、神经酰胺和游离脂肪酸的水平较低。在15℃储存抑制了脂肪酶、磷脂酶D（PLD）、脂氧合酶（LOX）的活性以及相应基因的表达。此外，15℃储存延缓了硬度、凝聚性和咀嚼性的上升，同时推迟了黏性和弹性的下降。这些发现表明，维持甘油磷脂、甘油糖脂和糖脂的丰富度，减少溶血磷脂、磷脂酸、神经酰胺和游离脂肪酸的积累，可能有助于增强新收获稻谷在低温储存时的内部抗老化能力。
