不同品种大米组分含量与米饭加工品质特性的关系

doi:10.7506/spkx1002-6630-20191029-327

食品科学 ›› 2020, Vol. 41 ›› Issue (23): 35-41.doi: 10.7506/spkx1002-6630-20191029-327

不同品种大米组分含量与米饭加工品质特性的关系

李枝芳，姚轶俊，张磊，王立峰

（南京财经大学食品科学与工程学院，江苏省现代粮食流通与安全协同创新中心，江苏南京 210023）

出版日期:2020-12-15 发布日期:2020-12-28
基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0400500）；江苏省研究生科研与实践创新计划项目（KYCX18_1430）

Correlation Analysis between Contents of Chemical Components in Different Rice Cultivars and Quality Characteristics of Cooked Rice

LI Zhifang, YAO Yijun, ZHANG Lei, WANG Lifeng

(Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China)

Online:2020-12-15 Published:2020-12-28

摘要/Abstract

摘要： 大米是我国最主要的粮食作物之一，不同产地和品种的大米之间各组分含量差异较大，且对其加工品质有不同程度的影响。本实验在比较不同品种大米组分含量和加工品质之间差异性的基础上，通过系统分析组分含量与大米糊化特性和米饭质构的相关性，在多组分前提下，研究对大米糊化特性和米饭质构品质影响最显著的特征组分并分析其相关性。结果表明：大米组分中总蛋白、清蛋白、球蛋白、醇溶蛋白、谷蛋白、直链淀粉质量分数差异较大，变异系数分别为10.84%、30.33%、12.36%、18.12%、26.18%和23.73%。同时蛋白质与淀粉质量分数分别是决定大米的糊化特性和米饭质构品质的最关键因素。实验可为大米加工的适宜性研究提供理论参考。

关键词: 大米；组分含量；糊化特性；质构品质；相关性

Abstract: Rice is one of the most important food crops in China. The chemical components of rice vary greatly with production areas and varieties and have different effects on the processing quality of rice. In this study, 15 different rice cultivars were compared for differences in chemical components and processing quality, and the correlations of chemical components of rice with starch gelatinization properties and cooked rice texture were systematically analyzed. Further, we identified the characteristic components with the most significant impact on starch gelatinization properties and cooked rice texture. The results showed that significant differences existed among cultivars in the contents of total protein, albumin, globulin, gliadin, gluten and amylose, with variation coefficients of 10.84%, 30.33%, 12.36%, 18.12%, 26.18%, and 23.73%, respectively. Moreover, the contents of protein and starch were found to be the most important factors that determine starch gelatinization characteristics and cooked rice texture quality. This study provides theoretical data for rice processing suitability evaluation.

Key words: rice; contents of chemical components; gelatinization characteristics; texture quality; correlation

中图分类号:

TS213.3

李枝芳，姚轶俊，张磊，王立峰. 不同品种大米组分含量与米饭加工品质特性的关系[J]. 食品科学, 2020, 41(23): 35-41.

LI Zhifang, YAO Yijun, ZHANG Lei, WANG Lifeng. Correlation Analysis between Contents of Chemical Components in Different Rice Cultivars and Quality Characteristics of Cooked Rice[J]. FOOD SCIENCE, 2020, 41(23): 35-41.

[1]	王艳王睿张艳艳刘兴丽张华王宏伟. 基于主成分分析和模糊数学构建亲水胶体影响汤圆品质的综合评价模型[J]. 食品科学, 0, (): 0-0.
[2]	张培茵，孟宁，刘明，刘艳香，昝学梅，谭斌，孙莹，翟小童. 低温等离子体处理对糙米原料及糙米饭风味特性的影响[J]. 食品科学, 2021, 42(15): 74-80.
[3]	王丽群国立东周野陈凯新郑先哲卢淑雯. 留胚米脂质稳定化及其贮藏关键技术研究进展[J]. 食品科学, 0, (): 0-0.
[4]	邵子晗洪莹曹磊宋玉陶澍刘超孙剑刘飞. 不同预糊化时间对即食冲调米粉品质的影响[J]. 食品科学, 0, (): 0-0.
[5]	谢新华，毋修远，仵军红，沈玥，王娜，张蓓，徐丽娜. γ-聚谷氨酸对冻藏面团及馒头品质的影响[J]. 食品科学, 2020, 41(22): 22-27.
[6]	孙同辉陈洁李雪琴陈玲. 杀菌方式对年糕微生物多样性及品质的影响[J]. 食品科学, 0, (): 0-0.
[7]	于殿宇郝凯越程杰陈奎任江连洲王立琦张智. 射频提高米糠稳定性和对其品质的影响[J]. , 0, (): 0-0.
[8]	于殿宇，郝凯越，程杰，陈奎任，江连洲，王立琦，张智. 射频处理提高米糠稳定性及其对品质的影响[J]. 食品科学, 2020, 41(20): 20-26.
[9]	熊香元张立钊陈力力龚慧可周玥任佑华. 不同时期米粉发酵液乳酸菌多样性及功能分析[J]. , 0, (): 0-0.
[10]	熊香元，张立钊，陈力力，龚慧可，周玥，任佑华. 米粉发酵过程中乳酸菌多样性及功能分析[J]. 食品科学, 2020, 41(18): 85-91.
[11]	倪德让，叶兴乾，林琳，孙崇德，孔祥礼，王和玉，王莉. 基于多酚类化合物HPLC指纹图谱在红缨子高粱原料品质监控中的应用[J]. 食品科学, 2020, 41(8): 250-255.
[12]	于殿宇，陈书曼，王彤，李丹，张雪，吴楠，唐洪琳，秦兰霞，姚凯. 复合膜固定化酶提高米糠稳定性[J]. 食品科学, 2020, 41(6): 139-145.
[13]	于殿宇陈书曼王彤李丹张雪吴楠唐洪琳秦兰霞姚凯. 复合膜固定化酶提高米糠稳定性的研究[J]. 食品科学, 0, (): 0-0.
[14]	佟立涛，鞠志远，耿栋辉，王丽丽，周闲容，周素梅. 米醋醋粕通过抑制脂质吸收降低仓鼠脂肪细胞尺寸和改善高脂血症[J]. 食品科学, 2020, 41(5): 128-134.
[15]	裴斐，倪晓蕾，仲磊，杨文建，姚轶俊，马宁，方勇，胡秋辉. 3种功能性甜味剂对大米蒸煮品质和消化特性的影响[J]. 食品科学, 2019, 40(24): 66-72.

不同品种大米组分含量与米饭加工品质特性的关系

Correlation Analysis between Contents of Chemical Components in Different Rice Cultivars and Quality Characteristics of Cooked Rice

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价