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Research on migration path and structuring role of water in rice grain during soaking

机译：浸种过程中水分在水稻籽粒中的迁移路径和结构作用研究

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摘要

Soaking is an important factor determining the final quality of cooked rice. Although the water content, distribution, and properties of cooked rice have been studied, the structuring role and migration path of water during soaking remain unresolved. In this study, the mobility and combinative state of molecular chains of starch and protein in soaked rice were investigated using proton nuclear magnetic resonance. The proton populations with different T-2 reflected molecular mobility and interactions of water, starch, protein, and non-starch polysaccharides, which were affected by water content and hydration. The spaces between granules and cell walls and cracks were explored by scanning electron microscopy as these are the main channels to penetrate. However, the distribution and morphology of these channels showed significant differences at different temperatures, causing different penetrate paths. With the time and temperature increasing, water increasingly penetrated through inhomogeneous cell walls and then along different channels into the inner areas of grains, and the instrumental texture and rheological measurements showed significant structural changes and phase transition in the grains.
机译：浸泡是决定米饭最终品质的重要因素。尽管已经研究了米饭的水含量，分布和特性，但是在浸泡过程中水的结构作用和迁移路径仍未得到解决。本研究利用质子核磁共振技术研究了浸泡后的大米中淀粉和蛋白质分子链的迁移率和结合状态。具有不同T-2的质子种群反映了分子迁移率以及水，淀粉，蛋白质和非淀粉多糖的相互作用，这些相互作用受水含量和水合作用的影响。通过扫描电镜观察颗粒和细胞壁之间的空间以及裂纹，因为它们是主要的穿透通道。然而，这些通道的分布和形态在不同温度下显示出显着差异，从而导致不同的穿透路径。随着时间和温度的增加，水越来越多地渗透穿过不均匀的细胞壁，然后沿着不同的通道进入谷物的内部区域，并且仪器的质地和流变学测量显示出谷物中明显的结构变化和相变。

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  • 来源
    《Food Hydrocolloids》 |2019年第7期|41-50|共10页
  • 作者

    Zhu Ling; Cheng Lilin; Zhang Hui; Wang Li; Qian Haifeng; Qi XiGuang; Wu Gangcheng;

  • 作者单位

    Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Natl Engn Res Ctr Funct Food, Wuxi 214122, Peoples R China;

    Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Natl Engn Res Ctr Funct Food, Wuxi 214122, Peoples R China;

    Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Natl Engn Res Ctr Funct Food, Wuxi 214122, Peoples R China;

    Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Natl Engn Res Ctr Funct Food, Wuxi 214122, Peoples R China;

    Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Natl Engn Res Ctr Funct Food, Wuxi 214122, Peoples R China;

    Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Natl Engn Res Ctr Funct Food, Wuxi 214122, Peoples R China;

    Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China|Jiangnan Univ, Natl Engn Res Ctr Funct Food, Wuxi 214122, Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Rice; Soaking; Migration path; Structure changes; Phase transition;

    机译：水稻;浸泡;迁移路径;结构变化;相变;

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