[目的]研究储藏温度对糙米糊化特性的影响.[方法]采用粘度速测仪对不同温度(30、25、20、15 ℃)下储藏的糙米进行定期测定.[结果]不同温度储藏样品的峰值粘度随储藏时间延长不断增加,储藏温度越高峰值粘度上升越快;不同储藏温度、储藏时间对糙米峰值粘度影响均极显著;不同温度储藏糙米峰值粘度间差异极显著.30、25 ℃储藏样品的最低粘度随储藏时间延长不断增加;储藏温度、时间对糙米最低粘度的影响显著;30、25 ℃与20 ℃和15 ℃糙米最低粘度间差异均极显著.不同温度储藏样品的崩解值随储藏时间延长先增加后下降;储藏温度、储藏时间对糙米崩解值影响极显著;不同温度储藏糙米崩解值差异均极显著.糙米最终粘度随储藏时间的延长而升高,温度越高最终粘度上升越快;储藏温度、储藏时间对最终粘度影响极显著;不同温度储藏糙米最终粘度间差异均极显著;不同温度储藏糙米回生值随时间的延长变化不同,储藏温度对回生值影响极显著. [结论]为糙米的安全储藏提供了理论依据.%[ Objective ] The aim of this study was to explore the effects of storage temperature on pasting properties of brown rice. [ Method ]Rapid viscosity analyzer was used to determine the viscosity of brown rice under different storage temperatures (30, 25, 20 and 15 ℃ ). [ Result ] The peak viscosity value increased with storage time prolonging. The higher the storage temperature was, the more rapidly the increasing of peak viscosity value; different storage temperatures and storage time showed significant effects on peak viscosity value of brown rice; the difference on peak viscosity value of brown rice under different storage temperatures was significant . The hot viscosity value of brown rice stored under 30 and 25 ℃ gradually increased with the storage time prolonging; and storage time and storage temperature showed significant effects on hot viscosity value; there was extremely significant difference on hot viscosity value of brown rice under 30, 25 and 20, 15 ℃. The breakdown value showed a first increasing and then decreasing trend with the storage time prolonging; storage temperature and storage time had extremely significant effect on the breakdown value of brown rice; the breakdown value of brown rice among each storage temperature was extremely significant. The final viscosity of brown rice increased with storage time prolonging. The higher the temperature was, the higher the increasing rate of final viscosity; storage time and temperature showed extremely significant effect on the final viscosity of brown rice; the differenee on final viscosity among different storage temperature treatments was extremely significant. The changes on setback value of brown rice under different storage temperature treatments were different with the storage time prolonging; and the storage temperature showed extremely significant effect on the setback value of brown rice. [ Conclusion ] The study had provided theoretical basis for the storage of brown rice.
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