食品科学

• 基础研究 • 上一篇    下一篇

精白保胚米发芽过程中米谷蛋白及其氨基酸的变化

李向红,刘永乐*,俞 健,王发祥,王建辉,王满生   

  1. 长沙理工大学食品与生物工程系,湖南省水生资源食品加工工程技术研究中心,湖南 长沙 410114
  • 出版日期:2015-01-15 发布日期:2015-01-16

Changes in Protein and Amino Acids in Polished Rice with Intact Germ during Germination

LI Xianghong, LIU Yongle*, YU Jian, WANG Faxiang, WANG Jianhui, WANG Mansheng   

  1. Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Department of Food and Biological
    Engineering, Changsha University of Science and Technology, Changsha 410114, China
  • Online:2015-01-15 Published:2015-01-16

摘要:

研究精白保胚米发芽过程中米谷蛋白及其氨基酸组成的变化。精白保胚米在发芽过程中,淀粉含量呈下降趋势,蛋白质的含量略有上升;十二烷基硫酸钠-聚丙烯酰胺凝胶电泳和体积排阻色谱的结果显示:发芽后米谷蛋白中含量较高的各亚基分子质量没有太大差别,但其含量有所变化,高分子质量亚基含量减少,低分子质量亚基含量增多。米谷蛋白氨基酸分析结果发现:发芽可以增加精白保胚米总氨基酸和必需氨基酸的含量,必需氨基酸组成模式更加合理。分析结果表明发芽可以提高精白保胚米的食用品质和营养价值。

关键词: 精白保胚米, 发芽, 谷蛋白, 氨基酸分析

Abstract:

Changes in protein and amino acids in polished rice with intact germ during germination were investigated.
The results showed that the starch content of polished rice with intact germ left intact decreased, while the protein content
increased slightly during germination. SDS-PAGE and SEC-HPLC analysis demonstrated that the subunit compositions of
polished rice were not affected significantly by germination, but the subunit contents were changed. The fractions of high
molecular weight decreased, and correspondingly, the contents of subunits with low molecular weight increased. The results
of amino acid analysis showed that the contents of total amino acids and essential amino acids increased during germination,
and the essential amino acid pattern became more reasonable, suggesting that germination can improve the eating quality and
nutritional value of polished rice with intact germ.

Key words: polished rice with intact germ, germination, rice gluten, amino acid analysis

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