稻谷在陈化过程中淀粉、脂质和蛋白质发生系列变化，其中米谷蛋白结构氧化性修饰是导致稻谷储藏过程中稻米蒸煮食用品质下降的重要原因。针对目前对于陈化影响稻米蒸煮食用品质的机理还不甚明晰和延缓稻谷陈化措施的效果还不甚理想的现状，本项目从米谷蛋白氧化的角度研究陈化影响稻米蒸煮食用品质的机理。通过构建米谷蛋白与三种脂质氧化产物的单纯氧化体系模拟稻谷储藏过程中米谷蛋白的真实氧化应激环境。通过考察米谷蛋白的氧化机理以及氧化修饰对米谷蛋白结构的影响，研究氧化米谷蛋白尿素去折叠性质、尿素去折叠后聚集性质、热变性和热聚集性质，表征陈化稻米中米谷蛋白-淀粉相互作用的性质，并将它们与陈化稻米的蒸煮食用品质和微结构相关联，从而进一步认识稻谷陈化机理和陈化影响稻米蒸煮食用品质的机理，为稻谷在储藏过程中的品质控制提供理论依据。

A series of interrelated changes of starch, lipid, and protein of rice occurred during ageing, and oxidative modification of oryzenin structure contributed to the decline of cooking and eating quality of rice during storage. For the mechanism of effects of ageing on cooking and eating quality of rice is not entirely clear, and effects of the measure which used to delay ageing of rice were not perfect. Therefore, mechanism of effects of ageing on cooking and eating quality of rice was investigated from the point of view of oryzenin oxidation in the present work. Simple oxidation system of oryzenin and three kinds of lipid oxidation products was used to simulate oxidative stress environment of oryzenin during storage. Mechanism of oryzenin oxidation and effects of oxidative modification on the structure of oryzenin were studied. Properties of urea-induced unfolding and aggregation of oxidized oryzenin, thermally induced denaturation and aggregation of oxidized oryzenin, and oryzenin-starch interaction of aged rice were also characterized. Results of the above-mentioned were associated with micro-structure as well as cooking and eating quality of rice, which could further understand the mechanism of rice ageing and mechanism of effects of ageing on cooking and eating quality of rice, and provide a theoretical basis for the quality control of rice during storage.