摘要
综述了稻谷陈化过程中一些主要化学成分如淀粉、脂肪、蛋白质等的变化,以及直链淀粉含量、黏度、脂肪酸含量等稻谷陈化品质评价指标,创新性地从蛋白质氧化的角度探讨稻谷蛋白质氧化对陈化品质的影响,主要包括蛋白质单独作用、蛋白质与淀粉相互作用及蛋白质、淀粉及脂肪共同作用改变稻谷陈化品质,指出目前稻谷蛋白质氧化及陈化品质变化仍存在的一些问题,为进一步揭示稻谷陈化机理和提出更有效的稻谷陈化品质评价指标提供理论依据。
Some major changes in chemical composition contents（starch, fats and proteins） in the aging process of rice and the relevant indexes（amylose content, viscosity and fatty acid content, etc） of rice aging quality evaluation were reviewed. The effect of rice protein oxidation on aging quality was investigated from the perspective of protein oxidation,mainly including the separate protein, the interaction between protein and starch, and the role of protein, starch and fat to change rice aging quality, to provide theoretical basis for further revealing the rice aging mechanism and puting forward more efficient rice aging quality evaluation index.
出处
《粮食与饲料工业》
CAS
2015年第8期9-13,共5页
Cereal & Feed Industry
基金
国家自然科学基金(31401621)
863计划(2012AA101705-3)
