| 蛋白质中二硫键对稻米淀粉黏滞性的影响 |
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| 引用本文： | 谢新华,李晓方,肖昕.蛋白质中二硫键对稻米淀粉黏滞性的影响[J].核农学报,2009,23(1):114-117. |
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| 作者姓名： | 谢新华 李晓方 肖昕 |
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| 作者单位： | 1. 河南农业大学食品科学技术学院,河南,郑州,450002;广东省农业科学院水稻研究所,广东,广州,510640
2. 广东省农业科学院水稻研究所,广东,广州,510640 |
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| 基金项目： | 广东省自然科学基金重点项目，河南农业大学博士基金 |
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| 摘 要： | 在6个不同品种的稻米粉中添加二硫苏糖醇以打破米粉中蛋白质的二硫键，用快速粘度分析仪测定淀粉的黏滞谱，研究稻米中蛋白质二硫键对稻米黏滞性的影响。结果显示，样品中添加DTT（二硫苏糖醇）后，糊化温度降低，糯稻的峰值粘度下降，其他样品的峰值粘度上升，而消减值极显著降低。蛋白质影响米饭的蒸煮食味品质，可能是二硫键结合形成的蛋白质网络的变化引起稻米吸水性改变而起作用。
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| 关 键 词： | 精米 蛋白质 二硫键 淀粉 黏滞性 |
EFFECT OF DISULFIDE BOND IN PROTEIN ON VISCOSITY OF RICE STARCH |
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| XIE Xin-hua,LI Xiao-fang,XIAO Xin.EFFECT OF DISULFIDE BOND IN PROTEIN ON VISCOSITY OF RICE STARCH[J].Acta Agriculturae Nucleatae Sinica,2009,23(1):114-117. |
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| Authors: | XIE Xin-hua LI Xiao-fang XIAO Xin |
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| Institution: | 1;2;1.College of Food Science Technology;Henan Agricultural University;Zhengzhou;Henan 450002;2.Rice Research Institute of Guangdong Academy of Agriculture Science;Guangzhou;Guangdong 510640 |
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| Abstract: | The effect of disulfide bond in protein on viscosity properties of rice starch was studied by using 6 rice varieties of different amylase contents after the rice flour was treated by reagent dithiothreity(DTT) to disrupt the protein disulfide bonds.The viscosity profile was determined by rapid visco analyzer.Dithiothreity could decrease the pasting temperature in all samples;and the peak viscosity only in waxy rice samples,and increase the peak viscosity and decrease the setback in other four rice samples.T... |
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| Keywords: | milled rice protein disulfide bond starch viscosity |
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