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发芽糙米营养成分及淀粉糊化特性研究
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Research on nutrients in germinated brown rice and starch gelatinization characteristics
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    摘要:

    以3个粳稻和2个糯稻为原料,制备发芽糙米,分析了糙米发芽前后游离氨基酸、蛋白质、水溶性糖类、脂肪酸值以及Mixolab淀粉糊化特性的变化。结果表明,与糙米相比,发芽糙米游离氨基酸总量、水溶性总糖、还原糖及果胶酸含量显著增加。Mixolab混合仪测定的发芽糙米米粉团蛋白质结构严重弱化,淀粉糊化能力显著降低。油酸含量和脂肪酸值均增加。发芽糯糙米水溶性总糖、还原糖及果胶酸含量显著高于发芽粳糙米,破损淀粉含量显著低于发芽粳糙米。

    Abstract:

    The germinated brown rice was prepared with three varieties of japonica rice and two varieties of glutinous rice as raw material. The changes of the brown rice before and after germination in some parameters, such as free amino acid, protein, water-soluble carbohydrate, fatty acid value and starch pasting properties, were analyzed. The results showed that compared with brown rice, the contents of total free amino acids, total water-soluble sugars, reducing sugars and pectic acids of germinated brown rice increased significantly. According to Mixolab the protein structure of germinated brown rice was weakened strictly and starch pasting ability decreased notably, the contents of the oleic acid and the fatty acid value were increased. Compared germinated brown glutinous rice with germinated brown japonica rice, the former had much higher contents of water-soluble total sugars, reducing sugars and pectic acids, and much less contents of damaged starch.

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姜平,牛飞飞,李雪蕊,李兴军.发芽糙米营养成分及淀粉糊化特性研究[J].粮油食品科技,2014,22(1):14-18.

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  • 在线发布日期: 2014-03-15
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