脂肪酸对米饭食味的影响

研究脂肪酸对米饭食味的作用,以垦育38号为原料,采用米饭硬度黏度仪、气相色谱-质谱联用仪及快速黏度分析仪等测定添加油酸、亚油酸对米饭的质构特性、挥发性风味化合物及淀粉糊化特性的影响。结果表明,在1%～3%添加量范围内,随脂肪酸添加量的增加,油酸、亚油酸与大米淀粉形成的淀粉-脂质复合物增多,米饭的硬度分别升高了9.02%～30.97%、12.45%～29.10%,黏度分别降低了23.28%～53.44%、11.64%～30.17%;与亚油酸相比,油酸分子更易与大米淀粉形成复合物,对米饭黏度的降低作用更显著。添加油酸和亚油酸可显著提高大米淀粉的最终黏度和回生值,使最终黏度由198.88 RVU分别升至232.21 RVU和237.96 RVU,回生值由59.04 RVU分别升至126.96 RVU和90.96 RVU。与亚油酸相比,油酸对大米淀粉糊化特性和米饭挥发性风味化合物的作用更显著。

Effects of Fatty Acids on Taste Quality of Cooked Rice

This work was conducted to study the effect of fatty acids (oleic acid and linoleic acid) on the taste quality of cooked rice from the cultivar ‘Kenyu 38’. Its texture, volatile flavor compounds and starch gelatinization characteristics were measured by using a cooked rice hardness viscometer, gas chromatography-mass spectrometry (GC-MS) and a rapid viscosity analyzer, respectively. The results showed that the amount of complexes formed by oleic acid, linoleic acid and rice starch increased with increasing addition of fatty acids from 1% to 3%. The hardness of cooked rice increased by 9.02%–30.97% and 12.45%–29.10% with addition of oleic acid and linoleic acid, respectively, while the viscosity decreased by 23.28%–53.44% and 11.64%–30.17%, respectively. Compared with linoleic acid, oleic acid molecules were more likely to form a complex with rice starch, leading to a more significant reduction in the viscosity of cooked rice. The addition of oleic acid and linoleic acid significantly increased the final viscosity (from 198.88 RVU to 232.21 and 237.96 RVU, respectively) and retrogradation value (from 59.04 RVU to 126.96 and 90.96 RVU, respectively) of rice starch. Compared with linoleic acid, oleic acid contributed more to the gelatinization properties of rice starch and to the formation of volatile flavor components in cooked rice.