食品科学2012，Vol.33Issue(23)：42-46,5.
粳稻蛋白质与蒸煮食味品质的关系
Effect of Protein Content on Cooking and Eating Quality of Japonica Rice
摘要
Abstract
The microstructure of raw rice and cooked rice from japonica rice cultivars with similar amylose contents and significantly different protein contents(12.32%,8.42% and 5.72%,respectively),m 119,m 90 and Koshihikari,was observed under a scanning electron microscope(SEM) and a confocal laser scanning microscope(CLSM) to explore the relationship between protein content and cooking and eating quality.Koshihikari had the best eating quality followed by m90 and m119 as demonstrated by sensory evaluation and rapid viscosity analysis(RVA).Cross-sectional observations of brown rice under SEM and CLSM showed that compound starch granules in m 119 were surrounded by large amounts of spherical protein bodies in honeycomb-like patterns.The roughness of fracture surfaces of water-soaked brown rice grains increased,and consequently water absorption declined with increasing protein content as observed under CLSM,suggesting that protein content can affect water absorption in rice.The microstructure of cooked rice as observed under SEM and CLSM displayed that water absorption and gelatinization of starch granules were limited because compound starch granules in m 119 were surrounded by large amounts of spherical protein bodies,resulting in deterioration of cooking and eating quality.关键词
水稻/蒸煮食味品质/蛋白质/显微结构/激光共聚焦扫描显微镜Key words
rice/cooking and eating quality/protein/microstructure/confocal laser scanning microscope(CLSM)分类
轻工纺织引用本文复制引用
丁毅,华泽田,王芳,蔡卓,王嫘,郭丹霄..粳稻蛋白质与蒸煮食味品质的关系[J].食品科学,2012,33(23):42-46,5.基金项目
国家“863”计划项目 （）
天津市科技支撑计划资助项目 （）
