玉米储藏霉变条件及其品质研究
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摘要
将玉米置于1.5 m×0.95 m×1.2 m的模拟仓中,于室温(25~35℃)下储藏,定期观察玉米色泽、气味和发霉情况,并测定脂肪酸值、容重、不完善粒和糊化特性等品质指标。结果表明:水分含量为14%的玉米储藏60 d后,仍呈现玉米固有的色泽、气味和亮度,脂肪酸值略有上升,但在宜存范围;容重由755 g/L降至735 g/L,不完善粒上、中、下层均增多;最终黏度和峰值黏度略有下降,糊化温度基本稳定。最终黏度降低了300 m Pa·s,峰值黏度降低了44 m Pa·s,回生值下降260 m Pa·s,糊化温度在82~84℃之间波动。水分含量为17%的玉米储藏12 d后,上、中层不完善粒多于下层;52 d后,颜色变暗,上层和中层玉米籽粒开始发霉;储藏60 d脂肪酸值已升至90 mg/100 g;容重上层和中层下降幅度基本一致,由715 g/L降至665 g/L,而下层容重下降较少,下降了30 g/L;最终黏度降低480 m Pa·s,峰值黏度基本稳定,回生值降低100 m Pa·s,糊化温度均在(84±2)℃范围内波动。
The corn was put into the simulated warehouse(1.5 m × 0.95 m × 1.2 m) and stored at room temperature(25~35 ℃). The color,smell and free fatty acid value,bulk density,unsound kernels and gelatinization properties were determined regularly. The results showed that the color,smell and brightness of the corn with14% moisture content did not change after 60 days storage,and free fatty acid value increased slightly,but it was still in the appropriate range,bulk density decreased from 755 g/L to 735 g/L. The unsound kernels in the upper,middle and lower layers all increased. The final viscosity and peak viscosity decreased slightly,and the gelatinization temperature was stable. The final viscosity reduced by 300 m Pa·s,the peak viscosity decreased by44 m Pa·s,and the setback value decreased by 260 m Pa·s,the gelatinization temperature fluctuated between 82 ℃and 84 ℃. When the corn with 17% moisture content was stored for 12 days,the unsound kernels of the middle-layer and upper-layer increased more than that of under layer. After 52 days storage,the color of corn darkened,and the corn in the middle and upper-layer began to mold,the free fatty acid value of corn increased to90 mg/100 g after 60 days storage. Additionally,the bulk density reduction of the upper and middle layer was basically the same,falling from 715 g/L to 665 g/L,while the bulk density of the corn in the lower layer decreased by 30 g/L. The final viscosity reduced by 480 m Pa·s,peak viscosity was basically stable,the setback value decreased by 100 m Pa·s,and the gelatinization temperature fluctuated in a range of(84±2)℃.
The corn was put into the simulated warehouse(1.5 m × 0.95 m × 1.2 m) and stored at room temperature(25~35 ℃). The color,smell and free fatty acid value,bulk density,unsound kernels and gelatinization properties were determined regularly. The results showed that the color,smell and brightness of the corn with14% moisture content did not change after 60 days storage,and free fatty acid value increased slightly,but it was still in the appropriate range,bulk density decreased from 755 g/L to 735 g/L. The unsound kernels in the upper,middle and lower layers all increased. The final viscosity and peak viscosity decreased slightly,and the gelatinization temperature was stable. The final viscosity reduced by 300 m Pa·s,the peak viscosity decreased by44 m Pa·s,and the setback value decreased by 260 m Pa·s,the gelatinization temperature fluctuated between 82 ℃and 84 ℃. When the corn with 17% moisture content was stored for 12 days,the unsound kernels of the middle-layer and upper-layer increased more than that of under layer. After 52 days storage,the color of corn darkened,and the corn in the middle and upper-layer began to mold,the free fatty acid value of corn increased to90 mg/100 g after 60 days storage. Additionally,the bulk density reduction of the upper and middle layer was basically the same,falling from 715 g/L to 665 g/L,while the bulk density of the corn in the lower layer decreased by 30 g/L. The final viscosity reduced by 480 m Pa·s,peak viscosity was basically stable,the setback value decreased by 100 m Pa·s,and the gelatinization temperature fluctuated in a range of(84±2)℃.
引文
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[15]黄艳艳,朱丽伟,李军会,等.应用近红外光谱技术快速鉴别玉米杂交种纯度的研究[J].光谱学与光谱分析,2015,31(3):661-664.
[16]WNAG S J,LI C L,COPELAND L,et al.Starch retrogradation:a comprehensive review[J].Comprehensive Reviews in Food Science and Food Safety,2015,14(5):568-585.
[2]陈娟,蔡静平,黄淑霞,等.玉米储藏霉菌活动预测的研究[J].粮油加工,2007(5):91-93.
[3]刘晓莉,蔡静平,黄淑霞,等.粮食吸湿过程中微生物活动与品质变化相关性的研究[J].河南工业大学学报(自然科学版),2006,27(5):33-35.
[4]唐芳,程树峰,伍松陵.玉米储藏主要危害真菌生长规律的研究[J].中国粮油学报,2008,23(5):137-140.
[5]PARAGINSKI R T,VANIER N L,MOOMAND K,et al.Characteristics of starch isolated from maize as a function of grain storage temperature[J].Carbohydrate Polymers,2014(102):88-94.
[6]李振权,蔡静平,黄淑霞,等.不同生理状态霉菌对储粮品质危害性的研究[J].粮油加工,2007(7):96-98.
[7]LEUNG H,BORROMEO E S,BERNARDO M A,et al.Genetic analysis of virulence in the rice blast fungus Magna porthe grisea[J].Phytopathology,1988,78(9):1227-1233.
[8]JIANG Y,GAO F,XU X L,et al.Changes in the bacterial communities of vacuum-packaged pork during chilled storage analyzed by PCRDGGE[J].Meat Science,2010,86(4):889-895.
[9]王琳.不同储存温度对玉米脂肪酸值的影响[J].粮油仓储科技通讯,2014(6):45-46.
[10]董光宇,唐守凯,高文迪,等.影响玉米脂肪酸值变化的因素[J].北京农业,2015(14):238.
[11]张玉荣.粮油品质检验与分析[M].北京:中国轻工业出版社,2016:236.
[12]顾金玲,尹国彬,魏春立.玉米容重与杂质的相关性研究[J].粮食与食品工业,2008,15(5):50-51.
[13]车海先,李海玉.玉米容重影响因素浅析[J].粮食与食品工业,2011,18(1):56-61.
[14]张兴梅.玉米、小麦、稻谷不完善粒及稻谷黄粒米检验[J].粮油仓储科技通讯,2012(2):43-45.
[15]黄艳艳,朱丽伟,李军会,等.应用近红外光谱技术快速鉴别玉米杂交种纯度的研究[J].光谱学与光谱分析,2015,31(3):661-664.
[16]WNAG S J,LI C L,COPELAND L,et al.Starch retrogradation:a comprehensive review[J].Comprehensive Reviews in Food Science and Food Safety,2015,14(5):568-585.