Scientia Agricultura Sinica ›› 2018, Vol. 51 ›› Issue (21): 4131-4142.doi: 10.3864/j.issn.0578-1752.2018.21.011

• FOOD SCIENCE AND ENGINEERING • Previous Articles     Next Articles

Effects of Microwave Treatments on Rice Quality and Lipase Activity

Jian YUAN(),Teng ZHAO,Chao DING,ChangRui XING,Bin ZHANG,ShangBing CHEN,Rong HE,XingRong JU   

  1. College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing 210046
  • Received:2018-03-23 Accepted:2018-05-16 Online:2018-11-01 Published:2018-11-01
  • Contact: Jian YUAN E-mail:yjian_nj@163.com

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Abstract:

【Objective】This paper researched the influence of the different microwave conditions on water migration, quality, lipase activity, internal structure of paddy, and it aimed to improve the drying rate of rice, shorten the drying time and select the optimum conditions of microwave drying, realizing fast and efficient drying. 【Method】 In this paper, rice was treated to 50℃, 60℃ and 70℃with additional tempering or no-tempering by the microwave dosage of 0.69, 1.29, 1.92 W·g -1. The quality as well as physical and chemical indexes of paddy were determined, and the changes of water migration and internal structure were observed by LF-NMR and SEM. 【Result】 Microwave dose and rice temperature were key factors that affected rice quality. The processing quality of paddy rice was better under the condition of 1.29 W·g -1, 60℃. The rate of crack, broken rice, brown rice, head rice were 8.65%, 6.76%, 83.9%, and 68.07%, respectively. Whereas, the processing quality of paddy rice had no significant difference with hot air drying. Meanwhile, at the same time, microwave had obvious inhibitory effect on lipase activity. The activity of lipase was lowest (5.65 U) in the tempered condition of 1.92 W·g -1, 70℃, and the results showed that the lipase activity in this condition was 4.65 U less than that under control. By using the membership degree comprehensive scoring method to judge the quality after drying, in the condition of 1.29 W·g -1, 60℃-tempering, the rice score ranked third, therefore, with considering the heating rate and the quality score, it was the most suitable microwave treatment condition. The results of LF-NMR and SEM showed that the water content of paddy rice decreased and gradually moved towards the left. It suggested that water was more tightly bonded to other components. The results of SEM showed that the rupture of the endosperm cells and the degree of starch exposure were increased, the structure of radioactive arrangement gradually disappeared, the composite starch gradually disintegrated, and the single grain and the internal cracks in rice increased. 【Conclusion】 Microwave drying had a significant effect on the heating rate, quality and enzyme activity of rice. The firmness of the combination of water and other components was stronger after microwave. During drying process the loss of water could cause the change of the internal structure of paddy to different degree. Compared with control group, the internal cracks of microwave treated sample were smaller.

Key words: microwave drying, moisture migration, processing quality, fatty acid value, lipase, rice

Table 1

Comparison of setting power and actual power of microwave equipment"

有效输出功率
Effective output (W)		 微波剂量
Microwave irradiation dose (W·g-1)
523.52±10.21 0.69
980.34±16.42 1.29
1456.83±18.85 1.92

Fig. 1

Effect of microwave treatment on rice temperature"

Fig. 2

Effects of microwave drying time on rice moisture content and water loss rate"

Fig. 3

Linear fitting of total signal intensity and water content of rice grain with different water contents"

Fig. 4

The inversion spectrum of LF-NMR signal intensity of rice grains and transverse relaxation time T2 and the water proportion of different state of rice was changed with time under different conditions Fig. 4-A and 4-C were the inversion spectrum of the transverse relaxation time T2 after hot-air treatment and microwave treatment, respectively. Fig. 4-B and 4-D were the proportion of the peaks of rice grains after hot-air treatment and microwave treatment, respectively. UT: Untreated samples. HAT-1 h, HAT-2 h, HAT-3 h, HAT-4 h and HAT-5 h represented the hot air treatment for 1 h, 2 h, 3 h, 4 h and 5 h, respectively. MW-2 min, MW-6 min, MW-10 min, MW-14 min, MW-18 min represented microwave treatment with 1.29 W g-1 microwave doses for 2 min, 6 min, 10 min, 14 min and 18 min, respectively. The same as below"

Table 2

Effects of different treatments on rice moisture and processing quality"

稻谷最终温度
Final temperature (℃)		 微波剂量
Microwave irradiation dose (W·g-1)		 缓苏工艺
（是/否）
Tempering
(Y/N)		 理化指标 Physiochemical indexes
水分
Moisture content (%)		 出糙率
Brown rice rate (%)		 爆腰率
Crack rate
(%)		 整精米率
Head rice rate
(%)		 碎米率
Broken rice rate (%)
热风对照组 Hot air treatment (60℃) 16.02±0.19lm 83.83±0.23ab 7.00±0.17b 66.41±0.14ef 7.61±0.09f
50 0.69 是 Y 15.42±0.15ghi 83.57±0.71ab 5.66±0.19a 67.89±0.48hi 6.26±0.17b
否 N 15.70±0.27ijk 83.09±0.88a 12.98±0.14 65.41±0.09b 8.56±0.14i
1.29 是 Y 15.66±0.14ijk 83.46±0.35ab 8.00±0.08c 67.45±0.37ghi 6.24±0.13b
否 N 16.01±0.23lm 83.35±0.42ab 13.11±0.09gh 65.96±0.57cde 7.72±0.16f
1.92 是 Y 15.78±0.18jkl 82.89±0.87a 13.78±0.11i 64.89±0.25ab 8.12±0.08gh
否 N 16.24±0.16m 82.77±0.62a 14.18±0.09j 64.63±0.12a 8.91±0.14j
60 0.69 是 Y 15.09±0.20cdef 84.33±0.47b 5.85±0.14a 69.06±0.49j 5.17±0.05a
否 N 15.28±0.16efgh 83.56±0.88ab 12.33±0.14e 66.36±0.37ef 7.19±0.07e
1.29 是 Y 15.23±0.21defg 83.90±0.77ab 8.65±0.10d 68.07±0.55i 6.76±0.13d
否 N 15.58±0.19hij 83.68±0.57ab 12.45±0.12ef 66.86±0.58fg 7.99±0.14g
1.92 是 Y 15.45±0.09ghi 83.45±0.85ab 13.89±0.12i 65.48±0.43bcd 8.95±0.09j
否 N 15.94±0.12klm 83.10±0.42a 14.32±0.15j 65.38±0.27bc 8.66±0.16i
70 0.69 是 Y 14.55±0.24a 83.53±0.63ab 7.00±0.08b 67.56±0.57ghi 6.43±0.21bc
否 N 14.87±0.11bc 83.04±0.35a 12.62±0.11f 65.84±0.58cde 8.15±0.09gh
1.29 是 Y 14.73±0.07ab 83.37±0.47ab 8.68±0.09d 67.25±0.31gh 6.53±0.14c
否 N 15.02±0.15bcde 83.28±0.45ab 13.28±0.13h 66.16±0.41def 8.27±0.13h
1.92 是 Y 14.93±0.13bcd 82.89±0.27a 14.12±0.07j 64.91±0.34ab 9.02±0.10j
否 N 15.38±0.13fghi 82.80±0.67a 16.00±0.16k 64.26±0.33a 9.39±0.16k

Fig. 5

Effects of different treatments on paddy fatty acid value and lipase Fig. 5-A represented the fatty acid value of paddy in different treatment conditions. Fig. 5-B represented the lipase activity of paddy under different treatment conditions. UT: Untreated sample. HAT-60℃: Hot air treatment (60℃). MW-1: Microwave dose was 0.69 W·g-1 with tempering. MW-2: Microwave dose was 0.69 W·g-1 without tempering. MW-3: Microwave dose was 1.29 W·g-1 with tempering. MW-4: Microwave dose was 1.29 W·g-1 without tempering. MW-5: Microwave dose was 1.92 W·g-1 with tempering. MW-6: Microwave dose was 1.92 W·g-1 without tempering"

Fig. 6

Cross-sectional structure of brown rice endosperm under different treatment conditions A represented untreated sample. B, D, F, H represented hot air treatment group in the condition of 60℃ and their moisture were separately 17.42%, 14.25%, 12.97%, 10.27%. C, E, G, I represented microwave treatment group in the condition of 1.29 W·g-1 and their moisture were separately 17.69%, 14.26%, 12.73% and 10.78%. The same as below"

Fig. 7

Microstructure of brown rice starch granules under different treatment conditions"

Table 3

The degree of membership and synthesis of rice grain quality under different microwave treatments"

稻谷最终温度
Final temperature (℃)		 微波剂量
Microwave irradiation dose (W·g-1)		 缓苏工艺
（是/否）
Tempering
(Y/N)		 隶属度 Membership degree 综合评分
Comprehensive score		 得分排名
Rankings
整精米率
Head rice rate		 爆腰率
Broken rice rate		 脂肪酸值
Fatty acid value		 脂肪酶活力Lipase activity 升温速率
Heating rate
50








 0.69
 是 Y 0.685 1.000 0.000 0.184 0.107 0.45 10
否 N 0.217 0.292 0.216 0.000 0.107 0.19 18
1.29
 是 Y 0.602 0.774 0.253 0.274 0.490 0.51 7
否 N 0.321 0.279 0.273 0.108 0.490 0.32 17
1.92
 是 Y 0.119 0.215 0.631 0.303 1.000 0.44 11
否 N 0.070 0.176 0.431 0.168 1.000 0.36 14
60





 0.69
 是 Y 1.000 0.982 0.707 0.324 0.063 0.68 1
否 N 0.396 0.355 0.656 0.058 0.063 0.34 16
1.29
 是 Y 0.719 0.711 0.813 0.404 0.359 0.63 3
否 N 0.491 0.343 0.756 0.230 0.359 0.46 8
1.92
 是 Y 0.230 0.204 0.769 0.596 0.994 0.52 6
否 N 0.211 0.162 0.664 0.336 0.994 0.46 9
70






 0.69
 是 Y 0.887 0.870 0.933 0.416 0.000 0.67 2
否 N 0.298 0.327 0.887 0.120 0.000 0.34 15
1.29

 是 Y 0.564 0.708 1.000 0.625 0.224 0.62 4
否 N 0.358 0.263 0.989 0.258 0.224 0.43 12
1.92

 是 Y 0.160 0.182 0.982 0.919 0.911 0.55 5
否 N 0.000 0.000 0.962 0.499 0.911 0.42 13
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