Physical Properties and Fine Structure of Grains of High-Pressure-Treated Rice after Cooking
Physical Properties and Fine Structure of Grains of High-Pressure-Treated Rice after Cooking
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高压稻米蒸煮后的物理性质和细小结构
DOI：
10.4131/jshpreview.5.168
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发表时间：
1996
期刊：
影响因子：
--
通讯作者：
A. Yamada
中科院分区：
文献类型：
--
作者：
A. Yamazaki;Miwako Kinefuchi;Kazuhiro Yamamoto;A. Yamada
水稻（Oryaa sativa L.）将1994年在新泻县收获的粳稻品种越光（Koshihikari）浸泡在水中，并在400 MPa下进行高压处理10 min。然后将如此高压处理的大米煮沸用于烹饪。将煮熟的米饭的物理性质与对照米饭的那些进行比较，这些米饭在煮熟后立即具有硬度、粘性和导电性，并且还具有在储存期间随时间的物理性质。高压处理的大米在蒸煮后立即表现出比对照大米更高的粘性，但第二天变得比对照大米更硬。此外，高压处理后的大米在蒸煮后立即表现出比对照大米更高的电导率，并且在储存期间电导率随着时间的推移而增加。扫描电子显微照片（SEM）表明，高压处理的大米的颗粒由于高压处理而膨胀，水有效地渗透到每个淀粉颗粒的外围部分，并且当这样的大米被蒸煮时，在每个颗粒中形成深的空穴和淀粉凝胶的厚壁。已经证实，经过这种高压处理的大米在烹饪时，即使在储存期间随着时间变硬后也是美味的。
The rice grains ( Oryaa sativa L. Japonica, cultivar Koshihikari) harvested in Niigata prefecture in 1994 was soaked in water, and subjected to high pressure treatment at 400MPa for 10min. The rice thus high-pressure-treated was then boiled for cooking. The physical properties of the cooked rice were compared with those of a control rice with respect to the hardness, stickiness and conductivity immediately after cooking, and also with respect to those with time during the storage. The highpressure-treated rice exhibited higher stickiness than the control rice immediately after cooking, but it became harder than the control rice the next day. Furthermore, the high-pressure-treated rice exhibited higher conductivity immediately after cooking than the control rice, and the conductivity increased with time during the storage. Scanning electron micrographs (SEM) indicated that the grains of the highpressure-treated rice were swollen by the high pressure treatment, with water effectively penetrating into the peripheral portion of each starch granule, and when such rice was cooked, deep vacant holes and thick walls of starch gel were formed in each grain. It has been confirmed that the rice subjected to such high pressure treatment, when cooked, is tasty even after becoming hard with time during storage.