Effects of electron beam irradiation on storability of brown and milled rice

被引：33
|
作者：
Luo, Xiaohu [1 ,2 ,3 ]
Li, Yulin [4 ]
Yang, Dan [3 ]
Xing, Jiali [5 ,6 ]
Li, Ke [3 ]
Yang, Ming [3 ]
Wang, Ren [3 ]
Wang, Li [3 ]
Zhang, Yuwei [7 ]
Chen, Zhengxing [3 ]
机构：
[1] Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr & Rural Affairs, Key Lab Agroprod Qual & Safety Control Storage &, Beijing 100193, Peoples R China
[2] BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China
[3] Jiangnan Univ, Natl Engn Lab Cereal Fermentat Technol, Wuxi 214122, Peoples R China
[4] Hubei Normal Univ, Hubei Key Lab Edible Wild Plants Conservat & Util, Huangshi 435002, Hubei, Peoples R China
[5] Ningbo Inst Food Control, Ningbo 315048, Zhejiang, Peoples R China
[6] Ningbo Univ, Sch Marine Sci, Ningbo 315211, Zhejiang, Peoples R China
[7] Wuxi EL PONT Radiat Technol Co Ltd, Wuxi 214151, Peoples R China
来源：
JOURNAL OF STORED PRODUCTS RESEARCH | 2019年 / 81卷
基金：
国家重点研发计划;
关键词：
Brown rice; Milled rice; Electron beam irradiation; Storage; Quality; MEASURE LIPASE ACTIVITY; GAMMA-IRRADIATION; PHYSICOCHEMICAL PROPERTIES; TEXTURAL PROPERTIES; FATTY-ACID; RED RICE; STORAGE; STARCH; BRAN; RADIATION;
D O I：
10.1016/j.jspr.2018.12.003
中图分类号：
Q96 [昆虫学];
学科分类号：
摘要：
The effects of electron beam irradiation (EBI) treatment on the freshness and quality of brown and milled rice at different irradiation doses were investigated. The colors of brown rice (P> 0.05) and milled rice (P < 0.05) slightly changed after 5 kGy irradiation. After irradiation, the viscosities and amylose contents of the samples decreased (P < 0.05), crystal forms remained unchanged, but crystallinities decreased (P < 0.05). The microstructures of the samples did not change according to the results of the scanning electron microscopy. During the 120-day storage process, the free fatty acids of the irradiated samples increased at a slower rate than the non-irradiated samples did. Lipase activity was inhibited effectively, and the total viable bacterial count was significantly reduced (P < 0.05). Results indicated the potential of EBI to improve the quality and extend the shelf lives of brown and milled rice during storage. (C) 2018 Elsevier Ltd. All rights reserved.
引用
收藏
页码：22 / 30
页数：9
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