不同粳稻品种的糙米发芽力及其发芽糙米中主要物质含量比较  

Germinatig Energy and Essential Substance Change During Germination of Brown Rice for Different Short-Grain Rice(Japonaca)Varieties

作　　者：陈志刚[1] 顾振新[1] 王玉萍[1] 韩永斌[1] 汪志君[2] 方维民[2] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放试验室,南京210095 [2]扬州大学食品学院,扬州225009

出　　处：《中国粮油学报》2004年第5期1-3,共3页Journal of the Chinese Cereals and Oils Association

摘　　要：比较了江苏省主栽的粳稻品种 (南农 4号、南粳 39、镇稻 99和扬粳 6 87)的糙米发芽力及发芽期间主要物质含量差异。结果表明 ,糙米的发芽力、呼吸速率和淀粉酶活力以及淀粉等贮藏物质的降解速度因粳稻品种不同而异 ,其中以南农 4号发芽率最高 ,淀粉降解速度快 ,还原糖、水溶性蛋白质和游离氨基酸含量大。四个粳稻品种的糙米发芽势与淀粉酶活力。Four short-grain rice(Japonaca)varieties,i.e.Nannong No.4,Nanjing 39,Zhendao 99,and Yangjing 687,planted in Jangsu province were used to investigate the germinating energy of brown rice and the essential substance change during the germination.It is indicated that the germinating energy,respiratory rate,amylase activity,and degradation velocity of storage substance such as starch are different among the four rice varieties.Nannong No.4 shows the highest germinating energy and the fastest starch degradation,and consequently has the highest contents of reducing sugar,water-soluble protein and free amino acids in germinated brown rice.The brown rice germinating energy is strongly correlative with the amylase activity for the four rice varieties.

关 键 词：粳稻品种 发芽力 贮藏物质 发芽势 发芽率 发芽糙米 呼吸速率 淀粉酶活力 游离氨基酸含量 淀粉降解 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程] S511[轻工技术与工程—食品科学与工程]