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软米和普通大米在陈化过程中成分与品质变化的比较。

Comparison of component and quality changes between soft rice and common rice during aging.

作者信息

Wang Yihang, Wu Chunsen, Liu Guodong, Guo Lunan

机构信息

School of Food Science and Engineering, Yangzhou University, Yangzhou, China.

Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou, China.

出版信息

Front Nutr. 2025 Sep 10;12:1656432. doi: 10.3389/fnut.2025.1656432. eCollection 2025.

DOI:10.3389/fnut.2025.1656432
PMID:41001133
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12459277/
Abstract

BACKGROUND

Compared to common rice, soft rice is characterized by low amylose content, soft and elastic texture, and low retrogradation of cold rice. However, the differences of quality deteriorate during aging between soft rice and common rice are still unclear.

METHODS

In this study, representative soft rice varieties (NJ9108 and NJ46) were chosen as research subjects, and YJ7081 and HD5 were chosen as control. The changes of their components and quality during aging were comprehensively investigated.

RESULTS

During aging, the total starch, fat, and protein content of soft rice decrease, while the amylose content increases. The short-range ordered structure of soft rice starch and the secondary structure of proteins gradually degrade with the extension of aging time. In addition, the relative crystallinity of soft rice starch gradually decreases during the aging process. After aging for 24 M, the average taste value of soft rice decreased by 14.86, and the average 2-AP content decreased by 167.82 ng/g. The average taste value of common rice decreased by 12.52, and the average 2-AP content decreased by 140.42 ng/g.

CONCLUSION

Compared to common rice, the component contents and the starch short-range ordered structure characteristics of soft rice exhibited more pronounced changes, leading to increased deterioration of cooking, eating, and aroma qualities during aging.

摘要

背景

与普通水稻相比，软米具有直链淀粉含量低、质地柔软有弹性、冷饭回生程度低的特点。然而，软米和普通水稻在陈化过程中品质劣变的差异仍不明确。

方法

本研究选取代表性软米品种（南粳9108和南粳46）作为研究对象，选用扬粳7081和黄华占作为对照。综合研究了它们在陈化过程中成分和品质的变化。

结果

陈化过程中，软米的总淀粉、脂肪和蛋白质含量降低，而直链淀粉含量增加。软米淀粉的短程有序结构和蛋白质的二级结构随着陈化时间的延长逐渐降解。此外，软米淀粉的相对结晶度在陈化过程中逐渐降低。陈化24个月后，软米的平均口感值下降了14.86，平均2-乙酰基吡咯含量下降了167.82 ng/g。普通水稻的平均口感值下降了12.52，平均2-乙酰基吡咯含量下降了140.42 ng/g。

结论

与普通水稻相比，软米的成分含量和淀粉短程有序结构特征变化更为明显，导致陈化过程中蒸煮、食用和香气品质的劣变加剧。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94ce/12459277/0b0a5095de42/fnut-12-1656432-g011.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94ce/12459277/40a7e5c33e50/fnut-12-1656432-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94ce/12459277/07e731df2018/fnut-12-1656432-g003.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94ce/12459277/e3c4a6ac585d/fnut-12-1656432-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94ce/12459277/7643968d5283/fnut-12-1656432-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94ce/12459277/6fea3700142e/fnut-12-1656432-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94ce/12459277/c894c37de514/fnut-12-1656432-g009.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/94ce/12459277/0b0a5095de42/fnut-12-1656432-g011.jpg

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