含二硫键的稻米蛋白质对米饭蒸煮食味品质的影响
食 品 科 技
2012年 第37卷 第9期
FOOD SCIENCE AND TECHNOLOGY粮食与油脂
含二硫键的稻米蛋白质对米饭蒸煮食味品质的影响
谢 宏1，原蓼蓼1*，李丹丹1，梁婧婧2
(1.沈阳农业大学食品学院
沈阳产品质量监督检验研究院，沈阳 110866
2. ；
，沈阳 110022)
摘要：以6种稻谷样品为材料，测定其蛋白质、二硫键含量，并通过二硫苏糖醇(dithiothreitol，DTT) 处理打破蛋白质二硫键，观察米饭蒸煮质构品质处理前后的变化。进而研究大米中含二硫键的蛋白质对米饭食味品质的影响。结果表明，试验材料的谷蛋白含量和二硫键含量呈正相关。稻米中二硫键被破坏后，其蒸煮品质膨胀容积、吸水率、米汤干物质量、碘蓝值都呈增加趋势，米饭变软变黏。我们推测含二硫键的蛋白质在米饭蒸煮过程中，可能通过限制淀粉粒糊化，增加米粒吸水性等影响米饭的食味品质。
关键词：水稻；蛋白质；二硫键；蒸煮品质；质构品质
中图分类号：TS 213.3 文献标志码：A 文章编号：1005-9989(2012)09-0139-04
Impacts of proteins on cooking and eating properties of rice
XIE Hong1, YUAN Liao-liao1*, LI Lan-dan1, LIANG Jing-jing2
2.Shenyang Product Quality Supervision and Inspection Insititute, Shenyang 110022)(1.College of Food Science, Shenyang Agriculture University, Shenyang 100866;
Abstract : 6 rice cultivars were chosen to determine the impact of protein on cooking and eating qualities of rice. Their protein contends and disulphide bonds contend were examined and the differences of the cooking and eating qualities of rice with and without treatment with reduced agent dithiothreitol (DTT) were observed. The addition of DTT to cooking water aims to disrupt the disulphide bonds and keep them reduced. It was observed that the addition of DTT increased cooking qualities and the adhesiveness of cooked rice, while decreased the hardness of rice. From these observations, it was anticipated that the proteins with disulphide bonds can impact the cooking and eating properties of rice by restricting starch 收稿日期：2012-02-14 *通讯作者
作者简介：谢宏(1970—) ，女，博士，副教授，研究方向为食品科学、粮食、油脂与植物蛋白工程。
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