摘要
以新收获籼稻‘金优207’和粳稻‘吉粳88’大米为原料,采用温度37℃、相对湿度85%的条件进行加速陈化储藏,研究蛋白质氧化对大米蒸煮食用品质的影响。结果显示:随着储藏时间的延长,大米蛋白氧化程度不断增加;米粉峰值黏度、最终黏度、回生值和米饭硬度与大米蛋白羰基含量呈极显著正相关(P<0.01),与总巯基和游离巯基含量呈极显著负相关(P<0.01);米饭咀嚼性、弹性、外观、气味、适口性、滋味、冷饭质地与大米蛋白羰基含量呈极显著负相关(P<0.01),与总巯基含量和游离巯基含量呈极显著正相关(P<0.01);米粉最低黏度、米饭硬度与大米蛋白二硫键含量呈极显著正相关(P<0.01),而米饭黏聚性、回复性和黏着性则与大米蛋白二硫键含量呈极显著负相关(P<0.01)。这表明加速陈化储藏过程中,随着蛋白质氧化程度的增加,大米老化回生程度增加,米饭质构特性和感官品质明显下降。
In order to investigate the effect of protein oxidation during storage on the cooking and eating quality of rice, newly harvested 'Jinyou 207' indicia rice and 'Jijing 88' japonica rice were stored under accelerated deterioration conditions (37℃ and 85% relative humidity). The results indicated that the degree of protein oxidation was increased with increasing storage time of rice. The peak viscosity, final viscosity and setback of rice flour and cooked rice hardness were significantly correlated positively with the protein carbonyl content in rice and negatively with the total sulphydryl content and free sulphydryl content (P<0.01). Cooked rice chewiness, springiness, appearance, smell, palatability, taste and cold cooked rice texture were negatively correlated with the protein carbonyl content of rice (P<0.01), and positively correlated with the total sulphydryl content and free sulphydryl content (P<0.01). The disulfide content of rice protein was significantly positively correlated with rice flour minimum viscosity and cooked rice hardness and negatively correlated with the cohesiveness, resilience and adhesiveness of cooked rice (P<0.01). In conclusion, our data demonstrated that during accelerated storage, the degree of retrogradation of rice starch increased with increasing degree of protein oxidation, and the texture properties and sensory quality of cooked rice decreased obviously.
作者
吴晓娟
吴伟
WU Xiaojuan;WU Wei(National Engineering Laboratory for Rice and By-product Deep Processing,School of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第1期16-22,共7页
Food Science
基金
国家自然科学基金面上项目(31771918)
湖南省教育厅科研项目(17C1667)
关键词
大米
储藏
蛋白质氧化
糊化特性
质构特性
感官品质
rice
storage
protein oxidation
pasting properties
texture properties
sensory qualities
