| 不同模拟储藏条件下粳米胚乳显微结构变化 |
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| 引用本文： | 周显青, 张玉荣, 李里特. 不同模拟储藏条件下粳米胚乳显微结构变化[J]. 农业工程学报, 2010, 26(5): 329-334. |
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| 作者姓名： | 周显青 张玉荣 李里特 |
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| 作者单位： | 1.中国农业大学食品科学与营养工程学院，北京 100083;2.河南工业大学粮油食品学院，郑州 450052 |
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| 基金项目： | 国家“十一五”支撑项目（2006BAD08B04-03） |
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| 摘 要： | 为了弄清大米在储藏过程中胚乳结构的变化，从而探索其品质变化的机理。在模拟我国典型储粮环境条件下，利用Hitachi S3000N扫描电镜对储藏的粳米胚乳横断面、胚乳细胞表面以及胚乳淀粉颗粒形态进行观察。结果显示：随着储藏时间的延长和储藏温度的升高其胚乳横断面的放射状排列趋于模糊，胚乳细胞的破裂程度增加，尤其是在中心部位；胚乳细胞表面光滑度下降，小孔数量增多加大，其表面蛋白质膜有不同程度的翘起，膜的厚度有所下降；裸露的单粒淀粉增加，淀粉颗粒间的裂缝增多，部分复合淀粉颗粒表面的蛋白质膜变得模糊和粗糙。通过对储藏过程中胚乳微观结构及形态的变化与大米蒸煮和食味品质劣变的机理分析，解析出胚乳微观结构及形态的变化是导致大米主要品质变化的重要原因，为大米储存品质的控制提供了理论依据。
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| 关 键 词： | 谷物 储藏 组织 扫描电镜 显微观察 结构 |
| 收稿时间： | 2009-10-16 |
| 修稿时间： | 2010-01-18 |
Microscopic structure changes of Japonica milled rice endosperm under typical simulating storage conditions |
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| Microscopic structure changes of Japonica milled rice endosperm under typical simulating storage conditions[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2010, 26(5): 329-334. |
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| Authors: | Zhou Xianqing Zhang Yurong Li Lite |
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| Abstract: | Based on the investigation of the endosperm structure changes of milled rice under storage, the quality changing mechanism was explored. Microscopic structure of the endosperm cross section, cell surface and starch granules of milled Japonica rice stored under the typical simulation grain storage conditions were analyzed using the Hitachi S3000N scanning electron microscope. The results showed that the radial arrangement tendency of Japonica rice endosperm cross section became blurred, and the starch cell rupture increased, especially in the center region of endosperm cell, with extending of the storage time and increase of temperature. Surface smoothness of endosperm cell decreased, the quantity and size of porosities increased, and the protein membranes of endosperm cell surface had an up wrap appearance and its thickness decreased to some degree. The exposed single starch granules became much more，and the fissure among starch granules rapidly increased, and the protein membranes covered with the surface of some complex starch granules had become blurred and rough. By analysis of the microscopic structure and morphological change of milled rice during storage and the changing mechanism of cooking properties and eating quality of rice, it is demonstrated that the main reason resulted from the rice quality changes during storage is the microscopic structure and morphological changes of rice endosperm, which will offer a theoretical basis for rice storage quality controlling. |
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| Keywords: | grain storage tissue scanning electron microscopy microscopic examination structure |
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