食品科学2017，Vol.38Issue(18)：67-72,6.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
Nutritional Changes of Brown Rice during Germination and Their Effects on Pasting Properties of Germinated Brown Rice
摘要
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).关键词
发芽糙米/糙米品种/营养成分/糊化特性Key words
germinated brown rice/brown rice varieties/nutritional composition/pasting properties分类
轻工纺织引用本文复制引用
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):67-72,6.基金项目
湖南省教育厅科研项目(17C1667) （17C1667）
国家自然科学基金面上项目(31771918) （31771918）
公益性行业(农业)科研专项(201303071) （农业）
