食品科学 ›› 2016, Vol. 37 ›› Issue (24): 278-284.doi: 10.7506/spkx1002-6630-201624044

• 包装贮运 • 上一篇    下一篇

高温高湿条件下纳米包装材料对大米酶活性及成分的影响

李 莉,谢骏琦,时 优,杨文建,裴 斐,曹崇江   

  1. 南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,江苏 南京 210003
  • 出版日期:2016-12-25 发布日期:2016-12-21
  • 基金资助:
    国家自然科学基金面上项目(31571901);江苏省科技厅自然科学基金项目(BK20141486);江苏省农业科技自主创新资金项目(CX(16)1062);江苏高校优势学科建设工程资助项目(PAPD)

Effect of Nano-Packaging on Enzyme Activities and Chemical Components of Rice Stored in High Temperature and Humidity Environment

LI Li, XIE Junqi, SHI You, YANG Wenjian, PEI Fei, CAO Chongjiang   

  1. Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance & Economics, Nanjing 210003, China
  • Online:2016-12-25 Published:2016-12-21

摘要: 为解决大米在梅雨季节陈化加速的问题,以普通包装为对照,制备的纳米抗菌包装与普通包装对南粳9108优质大米包装后,进行人工模拟梅雨季节高温高湿的储藏实验(38 ℃、相对湿度92%),每7 d取一次样,测定大米的α、β-淀粉酶活性、过氧化氢酶活性、脂肪酶活性、脂肪酸和总酸含量,观测大米胚乳切面的微观结构及淀粉糊化特性,探讨纳米抗菌包装材料对大米关键因子的影响。结果表明,纳米抗菌包装材料包装大米的α、β-淀粉酶及过氧化氢酶活性下降速率慢,脂肪酶活性达到峰值的时间比普通包装材料的延迟2 周,大米中脂肪酸与总酸积累较慢;其次,由大米胚乳切面的微观结构看出,纳米抗菌包装材料包装的大米切面微观结构变化不明显;大米淀粉的糊化特性显示,纳米抗菌包装材料与普通包装材料包装的大米糊化特征值有显著性差异(P<0.05)。研究证实恶劣储藏条件下纳米抗菌包装材料对大米有延缓陈化的作用,抗菌包装材料能够减缓酶活性变化及成分的改变,从而进一步影响大米品质。

关键词: 大米, 纳米包装, 陈化, 酶活性

Abstract: This study aimed to solve the problem of fast aging of rice during storage in plum rain season environment. High-quality rice of the ‘Nanjing 9108’ cultivar was packaged with a nano-antibacterial material prepared in our laboratory or a normal material (control) and stored in a simulated plum rain season environment (38 ℃ and 92% RH). Samples were withdrawn every 7 days for the measurement of α, β-amylase, catalase and lipase activities, fatty acid and total acid contents, the cross-sectional microscopic structure of rice endosperm and starch pasting properties. The results showed that nano-packaging led to a slower decline in α, β-amylase and catalase activities of rice compared with normal packaging. In addition, nano-packaging delayed the time to reach the lipase activity peak by two weeks and simultaneously mitigated the accumulation of fatty acids and total acid. More importantly, there was no evident difference in the cross-sectional microscopic structure of rice endosperm between nano-packaging and fresh rice, implying that nano-packaging could retard rice aging. Moreover, starch pasting characteristics of nano-packaged rice significantly differed from those of normally packaged rice. This study confirmed that the nano-packaging could retard rice aging in high temperature and humidity environment, inhibit the changes in related enzyme activities and chemical components, and consequently maintain the storage quality of rice.

Key words: rice, nano-packaging, aging, enzyme activity

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