摘要
研究了温度、相对湿度和储藏时间对稻谷中赖氨酸含量的影响。结果表明:储藏过程中,温度、相对湿度、储藏时间对赖氨酸含量都有重要影响;其中储藏时间对赖氨酸含量变化影响最大、温度次之,相对湿度最小。高温高湿条件下赖氨酸含量降低较快,降低了稻谷的蛋白质营养品质。
The influence of temperature, relative humidity and storage time on the content of lysine in rice was investigated. The result showed that the temperature, relative humidity and storage time had a significant impact on the content of lysine in rice, of which the storage time had the greatest influence on the content of lysine in rice, the temperature took the second place and the effect of relative humidity was the lowest. Lysine was decreased faster under higher temperature and higher humidity conditions. And the nutrient quality of protein was decreased.
出处
《粮食与饲料工业》
CAS
北大核心
2010年第6期5-7,共3页
Cereal & Feed Industry
关键词
稻谷
储藏
赖氨酸
温度
相对湿度
储藏时间
rice
storage
lysine
temperature
relative humidity
storage time
