糙米发芽前后营养成分的变化及其对发芽糙米糊化特性的影响

doi:10.7506/spkx1002-6630-201718011

食品科学 ›› 2017, Vol. 38 ›› Issue (18): 67-72.doi: 10.7506/spkx1002-6630-201718011

糙米发芽前后营养成分的变化及其对发芽糙米糊化特性的影响

吴晓娟，从竞远，吴伟，吴跃

（中南林业科技大学食品科学与工程学院，稻谷及副产物深加工国家工程实验室，湖南?长沙 410004）

出版日期:2017-09-25 发布日期:2017-09-04
基金资助:
湖南省教育厅科研项目（17C1667）；国家自然科学基金面上项目（31771918）；公益性行业（农业）科研专项（201303071）

Nutritional Changes of Brown Rice during Germination and Their Effects on Pasting Properties of Germinated Brown Rice

WU Xiaojuan, CONG Jingyuan, WU Wei, WU Yue

(National Engineering Laboratory for Rice and By-product Deep Processing, School of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, China)

Online:2017-09-25 Published:2017-09-04

摘要/Abstract

摘要： 选用24?个糙米品种为原料制备发芽糙米，研究发芽过程中主要营养成分的变化，以及营养成分变化对发芽糙米糊化特性的影响。结果表明，糙米发芽后，总淀粉含量极显著下降（P＜0.01），可溶性蛋白、纤维素和γ-氨基丁酸的含量极显著上升（P＜0.01），直链淀粉、总蛋白和粗脂肪含量变化不显著（P＞0.05）。发芽糙米峰值黏度、最低黏度、最终黏度和回生值与直链淀粉含量呈极显著的正相关（P＜0.01），与支链淀粉含量、支链淀粉/直链淀粉呈极显著的负相关（P＜0.01）；峰值时间也与直链淀粉含量呈极显著的正相关（P＜0.01），与支链淀粉、支链淀粉/直链淀粉呈显著负相关（P＜0.05）。此外，发芽糙米峰值黏度与总蛋白含量呈极显著的负相关（P＜0.01），最低黏度、最终黏度和回生值也与总蛋白的含量呈显著负相关（P＜0.05）。

关键词: 发芽糙米, 糙米品种, 营养成分, 糊化特性

Abstract: Twenty four brown rice varieties were investigated for the changes in the contents of main nutrients during germination and their effect on the pasting properties of germinated brown rice. The results indicated that germination of brown rice led to a significant decrease in total starch content (P < 0.01) and a significant increase in soluble protein, cellulose, and γ-aminobutyric acid contents (P < 0.01), while not significantly changing the contents of amylose, total protein, and crude lipids (P > 0.05). Peak viscosity, minimum viscosity, final viscosity, and setback of starch from germinated brown rice were significantly positively correlated with amylose content (P < 0.01), and significantly negatively correlated with amylopection content and the ratio of amylopection to amylose (P < 0.01). The peak time of starch from germinated brown rice was significantly and positively correlated with amylose content (P < 0.01), and negatively correlated with amylopection content and the ratio of amylopection to amylase (P < 0.05). In addition, peak viscosity of germinated brown rice was significantly negatively correlated with total protein content (P < 0.01). Minimum viscosity, final viscosity, and setback of starch from germinated brown rice were negatively correlated with total protein content (P < 0.05).

Key words: germinated brown rice, brown rice varieties, nutritional composition, pasting properties

中图分类号:

TS213.3

吴晓娟，从竞远，吴伟，吴跃. 糙米发芽前后营养成分的变化及其对发芽糙米糊化特性的影响[J]. 食品科学, 2017, 38(18): 67-72.

WU Xiaojuan, CONG Jingyuan, WU Wei, WU Yue. Nutritional Changes of Brown Rice during Germination and Their Effects on Pasting Properties of Germinated Brown Rice[J]. FOOD SCIENCE, 2017, 38(18): 67-72.

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糙米发芽前后营养成分的变化及其对发芽糙米糊化特性的影响

Nutritional Changes of Brown Rice during Germination and Their Effects on Pasting Properties of Germinated Brown Rice

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