微波处理对稻谷品质的影响
摘要
我国主要是以稻谷的形式储备粮食,然而因陈化变质、仓储害虫及霉变等引起的损失每年约达百亿斤。虽然化学药剂熏蒸和常规技术如低温、气调等可以解决一些问题,然而其受到熏蒸剂污染环境、虫害的抗性以及能源和材料等限制。如何解决稻谷储藏中品质劣变及防虫防霉等问题,目前迫切需要一种高效、安全、环保的方法。微波是一种有效的防虫防霉方法,然而目前缺乏在防虫防霉的微波条件下微波处理对稻谷品质的研究。本课题以稻谷为研究对象,以稻谷的微波防虫防霉条件处理稻谷,研究微波处理后稻谷的加工、食用及储藏品质变化,主要研究结论如下:
1.微波对稻谷特性的影响。稻谷经微波处理,随着微波时间延长,温度呈线性上升趋势,随着微波剂量下降,升温速度减小。不同条件的微波处理对稻谷品质的影响有差异,在适宜的微波条件下碎米率,爆腰率变化较小,且该条件利于提高稻谷的出糙率以及整精米率,降低稻谷含水量和游离脂肪酸含量,改善蛋白质和淀粉的水溶性,降低α-淀粉酶、淀粉酶、蛋白酶、脂肪酶、脱支酶活性酶及脱支酶活力,而且提高稻谷的加工性能和储藏性能,改善大米的食用品质。
微波处理对稻谷的脂肪酸组成有影响。原料稻谷中以不饱和脂肪酸为主,亚油酸含量为67.00%,棕榈酸含量为17.74%,油酸和硬脂酸含量分别为4.69%和3.41%,其它脂肪酸含量较低。微波处理后的稻谷亚油酸含量降低,为58.86%,而棕榈酸和油酸含量增加,分别为20.83%和12.63%,硬脂酸含量为2.56%,其它脂肪酸含量变化较小。微波对米饭的质构特性影响较小。
2.微波对稻谷的储藏稳定性的影响。稻谷在储藏过程中,其出糙率、整精米率、水溶性蛋白质含量、清蛋白、球蛋白和谷蛋白的溶解率、水分含量、稻谷中各种酶活力显著降低,而碘蓝值和游离脂肪酸含量显著增加。稻谷经6个月储藏后亚油酸含量降低,油酸含量和棕榈酸含量增加,而其它脂肪酸变化幅度较小。储藏稻谷制得米饭的硬度增加,粘性和弹性降低。
微波处理过的稻谷储藏过程中淀粉酶、蛋白酶、脱支酶均保持较高的活性。微波处理对稻谷的加工特性影响较小,但碘蓝值和游离脂肪酸含量显著高于未处理稻谷。微波处理的稻谷与未处理稻谷相比,不饱和脂肪酸含量稍低,饱和脂肪酸含量稍高,制得米饭的硬度、粘性和弹性与对照差异不明显。
3.稻谷的加工品质(出糙率和整精米率)、食用品质(水溶性蛋白质含量和碘蓝值)以及储藏品质(游离脂肪酸含量以及各种酶)之间均存在极显著或显著的相关性。经过6个月储藏的稻谷制得米饭的平衡弹性系数E_0与酶活力呈负相关,衰减弹性系数E_1和松弛时间τ分别与整精米率呈负相关和显著正相关。松弛非线性指数n与整精米率呈极显著正相关,与碘蓝值呈正相关,与脱支酶活力呈负相关。
Paddy is one of the main food crops in China. Every year, billions of paddy was damaged by deterioration, pest or mildew during storage. Although chemical fumigation and conventional methods such as low temperature and controlled atmosphere could achieve certain effect, they could result in some environmental problems, insect resistance and so on. In order to resolve this problem an efficient, safety, environmental protection method was required. Microwave treatment shows considerable potential for killing insect and preventing mildew in food. However, few studies have attempted to explain how microwaves influence the quality of paddy. In this study, the effects of microwave treatment on milling quality, edible and storage quality of paddy were investigated. The aim was to provide optimal processing parameters for the industrial application of microwaves to control the growth of pests and mildew in paddy. The results were as follows:
1. Microwave could influence the characteristics of paddy. Paddy temperature linearly increased with processing time of microwave treatment. The velocity constant of temperature slowed with decreasing microwave dose. The effects of microwave treatment on paddy qualities depended on treatment conditions, under the optimal microwave conditions, kernel cracking and broken yield were relatively low, which were beneficial for improving brown rice recovery and head yield. Additionally, the optimal microwave treatment reduced the contents of water and free fatty acid, improved the water solubility of protein and starch, and reduced the activity ofα-amylase, amylase, protease, lipase, active debranching enzyme and debranching enzyme. The optimal microwave treatment improved milling and storage qualities of paddy and edible quality of rice.
Microwave could influence the composition of fatty acid. The main acid in paddy was unsaturated fatty acid, the contents of octadecadienoic acid, hexadecanoic acid, octadecenoic acid, octadecanoic acid in raw paddy were 67.00%, 17.74%, 4.69% and 3.41% respectively; while they were 58.86%, 20.83%, 12.63% and 2.56% respectively in paddy treated by microwave. The other acids were hardly influenced by microwave. Meanwhile the texture characteristics of rice were hardly influence by microwave.
2. Microwave could influence the storage stability. During storage, the significantly decreased indexes were brown rice recovery, head yield, water-soluble protein content, dissolution ratio of albumin, globulin and glutelin, water content and kinds of enzyme activity, and the significantly increased indexes included BV and free fatty acid content. After storage for six months, the content of octadecenoic acid declined, the contents of octadecanoic acid and hexadecanoic acid increased. Cooked rice from storaged paddy owned higher hardness, and lower viscidity and elasticity than cooked rice from raw paddy.
Compared with the paddy without microwave treatment, the treated paddy remained higher enzyme activity and lower water content, and higher BV and free fatty acid content. The treated paddy had less unsaturated fatty acid and more saturated fatty acids than untreated paddy. Microwave treatment hardly influenced milling quality of paddy. There was no significant difference in hardness, viscidity and elasticity of cooked rice from treated and untreated paddy.
3. There were significant correlations among milled quality (brown rice recovery and head yield), edible quality (water soluble protein and BV) and storage quality (free fatty acid content and kinds of enzyme activity). Equilibrium elastic modulus (E_0) of cooked rice from storaged paddy was negatively to enzyme activity in paddy. Smaller retarded elastic modulus (E_1) and higher relaxation time (τ) resulted in higher head yield. Higher nonlinear exponential(n) resulted in higher head yield and BV, and lower activity of debranching enzyme.
1.微波对稻谷特性的影响。稻谷经微波处理,随着微波时间延长,温度呈线性上升趋势,随着微波剂量下降,升温速度减小。不同条件的微波处理对稻谷品质的影响有差异,在适宜的微波条件下碎米率,爆腰率变化较小,且该条件利于提高稻谷的出糙率以及整精米率,降低稻谷含水量和游离脂肪酸含量,改善蛋白质和淀粉的水溶性,降低α-淀粉酶、淀粉酶、蛋白酶、脂肪酶、脱支酶活性酶及脱支酶活力,而且提高稻谷的加工性能和储藏性能,改善大米的食用品质。
微波处理对稻谷的脂肪酸组成有影响。原料稻谷中以不饱和脂肪酸为主,亚油酸含量为67.00%,棕榈酸含量为17.74%,油酸和硬脂酸含量分别为4.69%和3.41%,其它脂肪酸含量较低。微波处理后的稻谷亚油酸含量降低,为58.86%,而棕榈酸和油酸含量增加,分别为20.83%和12.63%,硬脂酸含量为2.56%,其它脂肪酸含量变化较小。微波对米饭的质构特性影响较小。
2.微波对稻谷的储藏稳定性的影响。稻谷在储藏过程中,其出糙率、整精米率、水溶性蛋白质含量、清蛋白、球蛋白和谷蛋白的溶解率、水分含量、稻谷中各种酶活力显著降低,而碘蓝值和游离脂肪酸含量显著增加。稻谷经6个月储藏后亚油酸含量降低,油酸含量和棕榈酸含量增加,而其它脂肪酸变化幅度较小。储藏稻谷制得米饭的硬度增加,粘性和弹性降低。
微波处理过的稻谷储藏过程中淀粉酶、蛋白酶、脱支酶均保持较高的活性。微波处理对稻谷的加工特性影响较小,但碘蓝值和游离脂肪酸含量显著高于未处理稻谷。微波处理的稻谷与未处理稻谷相比,不饱和脂肪酸含量稍低,饱和脂肪酸含量稍高,制得米饭的硬度、粘性和弹性与对照差异不明显。
3.稻谷的加工品质(出糙率和整精米率)、食用品质(水溶性蛋白质含量和碘蓝值)以及储藏品质(游离脂肪酸含量以及各种酶)之间均存在极显著或显著的相关性。经过6个月储藏的稻谷制得米饭的平衡弹性系数E_0与酶活力呈负相关,衰减弹性系数E_1和松弛时间τ分别与整精米率呈负相关和显著正相关。松弛非线性指数n与整精米率呈极显著正相关,与碘蓝值呈正相关,与脱支酶活力呈负相关。
Paddy is one of the main food crops in China. Every year, billions of paddy was damaged by deterioration, pest or mildew during storage. Although chemical fumigation and conventional methods such as low temperature and controlled atmosphere could achieve certain effect, they could result in some environmental problems, insect resistance and so on. In order to resolve this problem an efficient, safety, environmental protection method was required. Microwave treatment shows considerable potential for killing insect and preventing mildew in food. However, few studies have attempted to explain how microwaves influence the quality of paddy. In this study, the effects of microwave treatment on milling quality, edible and storage quality of paddy were investigated. The aim was to provide optimal processing parameters for the industrial application of microwaves to control the growth of pests and mildew in paddy. The results were as follows:
1. Microwave could influence the characteristics of paddy. Paddy temperature linearly increased with processing time of microwave treatment. The velocity constant of temperature slowed with decreasing microwave dose. The effects of microwave treatment on paddy qualities depended on treatment conditions, under the optimal microwave conditions, kernel cracking and broken yield were relatively low, which were beneficial for improving brown rice recovery and head yield. Additionally, the optimal microwave treatment reduced the contents of water and free fatty acid, improved the water solubility of protein and starch, and reduced the activity ofα-amylase, amylase, protease, lipase, active debranching enzyme and debranching enzyme. The optimal microwave treatment improved milling and storage qualities of paddy and edible quality of rice.
Microwave could influence the composition of fatty acid. The main acid in paddy was unsaturated fatty acid, the contents of octadecadienoic acid, hexadecanoic acid, octadecenoic acid, octadecanoic acid in raw paddy were 67.00%, 17.74%, 4.69% and 3.41% respectively; while they were 58.86%, 20.83%, 12.63% and 2.56% respectively in paddy treated by microwave. The other acids were hardly influenced by microwave. Meanwhile the texture characteristics of rice were hardly influence by microwave.
2. Microwave could influence the storage stability. During storage, the significantly decreased indexes were brown rice recovery, head yield, water-soluble protein content, dissolution ratio of albumin, globulin and glutelin, water content and kinds of enzyme activity, and the significantly increased indexes included BV and free fatty acid content. After storage for six months, the content of octadecenoic acid declined, the contents of octadecanoic acid and hexadecanoic acid increased. Cooked rice from storaged paddy owned higher hardness, and lower viscidity and elasticity than cooked rice from raw paddy.
Compared with the paddy without microwave treatment, the treated paddy remained higher enzyme activity and lower water content, and higher BV and free fatty acid content. The treated paddy had less unsaturated fatty acid and more saturated fatty acids than untreated paddy. Microwave treatment hardly influenced milling quality of paddy. There was no significant difference in hardness, viscidity and elasticity of cooked rice from treated and untreated paddy.
3. There were significant correlations among milled quality (brown rice recovery and head yield), edible quality (water soluble protein and BV) and storage quality (free fatty acid content and kinds of enzyme activity). Equilibrium elastic modulus (E_0) of cooked rice from storaged paddy was negatively to enzyme activity in paddy. Smaller retarded elastic modulus (E_1) and higher relaxation time (τ) resulted in higher head yield. Higher nonlinear exponential(n) resulted in higher head yield and BV, and lower activity of debranching enzyme.
引文
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52.张瑛,吴先山,吴敬德,杨世祥,童继平,郑乐娅,佘德红,吴跃进.稻谷储藏过程中理化特性变化的研究.中国粮油学报,2003,18(6):20-28
53.赵淳峰,郭建中.微波促进食品工业的发展.食品研究与开发,2001,22(1):3-5
54.赵冬艳,王金水.微波处理提高谷朊粉乳化性的研究.食品科学,2003,24(5):25-28
55.赵思明,孙庆杰,熊善柏,汪正洁,何新益.大米或稻谷的微波在线杀虫方法.中国专利,200310110440.4,2003-10-17
56.赵思明,熊善柏,刘友明,谭汝成,程学勋,程科.一种节能型谷物微波防虫防霉的方法及专用设备.中国专利,200610018419.5,2006-2-17
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60.周天智,刘楚才,李维民,刘爱兰,汪庆明,夏宏典,刘桂华,张勇.含水量不同的籼稻在不同储藏温度下品质变化研究.粮食储藏,2005,(3):30-35
61.朱德泉,王继先,朱德文,周杰敏,邵陆寿,李兵.小麦微波干燥特性及其对品质的影响.农业工程学报,2006a,22(4):182-185
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68.Chrastil J.Correlations between the physicochemical and functional properties of rice.J Agric Food Chem,1992,(40):1683-1686
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77. Marrison W R, Azudin M N. Variation in the amylose and lipid content and some properties of rice starch. J Cereal Sci, 1987, (5): 35
78. Meifbner D, Einfeldt J. Dielectric relaxation analysis of starch oligomers and polymers with respect to their chain length. J Polym Sci, 2003,42(1): 188-197
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80. Pinkrova J, Hubackova B, Kadlec P. Changes of starch during microwave treatment of rice. Czech J Food Sci, 2003, 21(5): 176-184
81. Richard F T, William R M. Swelling and gelatinization of cereal starch. I Effect of amylopectin, amylose, and lipids. Cereal Chem, 1990, 67(6): 551-557
82. Robert, Decareau. Microwave in the food processing industry. London: Academic press, 1998
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85. Takagi S, Yoshida H. Microwave heating influences on fatty acid distributions of triacylglycerols and phospholipids in hypocotyl of soybeans. Food Chem, 1999, (66): 345-351
86. Thannhauser T W, Konidi Y, Scheraga H A. Sensitive qualitative analysis of disulfide bonds in polypeptides and proteins. Anal Biodem, 1984,138(1): 181-188
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88. Tsugita T. Cooking flavor and texture of rice stored under different condition. Agric Food Chem, 1983, (47): 573
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90. Weeber H H, Wagner R P, Pearson A G. High frequency electric fields as lethal agents for insects. J Econ Entomol, 1946, (39): 487-498
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54.赵冬艳,王金水.微波处理提高谷朊粉乳化性的研究.食品科学,2003,24(5):25-28
55.赵思明,孙庆杰,熊善柏,汪正洁,何新益.大米或稻谷的微波在线杀虫方法.中国专利,200310110440.4,2003-10-17
56.赵思明,熊善柏,刘友明,谭汝成,程学勋,程科.一种节能型谷物微波防虫防霉的方法及专用设备.中国专利,200610018419.5,2006-2-17
57.郑铁松,周瑞芳,龚院生,彭凤鼐.微波处理对稻米酶活力及品质的影响.郑州粮食学院学报,1996,17(1):1-5
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59.周景星,于秀荣,俞一夫.粮油食品的储藏品质和保鲜技术.粮食科技与经济,1998,(4):26-28
60.周天智,刘楚才,李维民,刘爱兰,汪庆明,夏宏典,刘桂华,张勇.含水量不同的籼稻在不同储藏温度下品质变化研究.粮食储藏,2005,(3):30-35
61.朱德泉,王继先,朱德文,周杰敏,邵陆寿,李兵.小麦微波干燥特性及其对品质的影响.农业工程学报,2006a,22(4):182-185
62.朱德泉,王继先,朱德文.玉米微波干燥特性及其对品质的影响.农业机械学报,2006b,37(2):72-75
63.Aizono Y,Funatsu M,Sugano M,Hayashi K,Fujiki Y.Enzymatic properties of rice bran lipase.Agr Bio Chem,1973,37(9):2031-2036
64.Banik S,Bandyopadhyay S,Ganguly S.Bioeffects of microwave—a brief review.Biores Technol,2003,(87):155-159
65.Champagne E T,Lyon B G,Min B K.Effect of postharvest processing on texture profile analysis of cooked rice.Cereal Chem.1998,75(2):181-186
66.Chrastil J.Chemical and physicochemical changes of rice during storage at different temperatures.J Cereal Sci,1990a,11:71-85
67.Chrastil J.Protein-starch interactions in rice grains.Influence of storage on oryzenin and starch.J Agric Food Chem,1990b,38(9):1804-1809
68.Chrastil J.Correlations between the physicochemical and functional properties of rice.J Agric Food Chem,1992,(40):1683-1686
69.Chrastile J.Effect of storage on the physicochemical properties and quality factors of rice,Rice Sci and Technol,1994,(1):49-81
70.Iwaki K,Fuwa H.Purification and some properties of debranching enzyme of germinating rice endosperm.Agric Bio Chem,1981,45(12):2683-2688
71.Jeng D K H,Saito K,Nishijima M.Mechanism of microwave sterilization in dry state.Appl Environ Microbiol,1987,53(9):133
72.Jeng D K,Kaczmarek K A,Woodworth A G,Balasky G.Mechanism of microwave sterilization in the dry state.Appl Environ Microbiol,1987,53(9):2133-2137
73.Jeremy H,Yves P,Michel C,Jacques L.Relations between aggregative,viscoelastic and molecular properties in gluten from genetic variants of bread wheat.Int J Bio Macro,1996(18):69-75
74.Lebedev I V.Microwave-the past,present and future.Radiotekhnika,1995,(4):74-78
75.Lewandowicz G,Jankowski T,Fornal J.Effect of microwave radiation on physico-chemical properties and structure of cereal starches.Carbohydr Polym,2000 (42): 193-199
76. Luara C S, Martin P H. Average microsrtucural properties in final stage siniering of alumina, J Am Ceram Soc, 1996, 79(12): 3013-3020
77. Marrison W R, Azudin M N. Variation in the amylose and lipid content and some properties of rice starch. J Cereal Sci, 1987, (5): 35
78. Meifbner D, Einfeldt J. Dielectric relaxation analysis of starch oligomers and polymers with respect to their chain length. J Polym Sci, 2003,42(1): 188-197
79. Ndife M K, Sumnu G, Bayindirli L. Dielectric properties of six different species of starch at 2450 MHz. Food Res Int, 1998, 31(1): 43-52
80. Pinkrova J, Hubackova B, Kadlec P. Changes of starch during microwave treatment of rice. Czech J Food Sci, 2003, 21(5): 176-184
81. Richard F T, William R M. Swelling and gelatinization of cereal starch. I Effect of amylopectin, amylose, and lipids. Cereal Chem, 1990, 67(6): 551-557
82. Robert, Decareau. Microwave in the food processing industry. London: Academic press, 1998
83. Suhm J. Rapid wave: Microwave technology for drying of sensitive products. Ind Ceram, 2000, 20(3): 177-179
84. Szczepan B, Bogdal D. The comparative study of the knietcis of knoevenagel condensation under microwave and conventional conditions. Fifth international electronic conference on synthetic organic chemistry, 2001
85. Takagi S, Yoshida H. Microwave heating influences on fatty acid distributions of triacylglycerols and phospholipids in hypocotyl of soybeans. Food Chem, 1999, (66): 345-351
86. Thannhauser T W, Konidi Y, Scheraga H A. Sensitive qualitative analysis of disulfide bonds in polypeptides and proteins. Anal Biodem, 1984,138(1): 181-188
87. TimminsG S, Davies. An EPR spin trapping study of albumin protein radieals formed by the photodynamic action of haematoporphyrin. J Photochem Photobiol, 1993, 21(2): 167-173
88. Tsugita T. Cooking flavor and texture of rice stored under different condition. Agric Food Chem, 1983, (47): 573
89. Wadsworht J I, Koltun A P. Physicochemical properties and cooking quality of microwave-dried rice. Cereal Chem, 1986, 63(4): 346-348
90. Weeber H H, Wagner R P, Pearson A G. High frequency electric fields as lethal agents for insects. J Econ Entomol, 1946, (39): 487-498
91. Xiong S B, Liu Q Y, Cheng X X, Zhao S M. Effect of microwave on rice mould growth properties. GIGR International Conference Beijing, 2004, Vol.1: II -50
92. Yan H C. Effects of Soybean Pretreatment on crude oil quality. JAOCS, 1993, (70): 1263
93. Zhao S M, Shao X L, Xiong S B. Study on mortality model of rice storage insect treated by microwave. GIGR International Conference Beijing, 2004, Vol.1: II -49
94. Zhao S M, Xiong S B, Qiu C G, Xu Y L. Effect of microwaves on rice quality. J Stored Prod Res, 2007(43): 496-502