高温高湿处理对稻谷发芽率与糖类、蛋白质及氨基酸含量的影响  

EFFECT OF HIGH TEMPERATURE AND HIGH HUMIDITY ON THE GERMINATION AND CONTENTS OF SUGARS,PROTEIN AND AMINO ACIDS OF RICE GRAINS

作　　者：曹志洋[1,2] 韦志彦[1,3] 李兴军[1] 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]中国矿业大学环境与测绘学院,江苏徐州221008 [3]河南工业大学粮油食品学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2009年第1期22-28,共7页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家粮食局科学研究院科研专项(zx0708-1、zx0708-12)

摘　　要：分析了短时间高温高湿处理对稻谷发芽率与糖类、蛋白质及氨基酸含量的影响.结果表明：与低温保存（4℃、RH60%以下）和30℃、RH60%处理比较，35-45℃、RH75%-80%的温湿度24 h处理对稻谷发芽率影响不明显，但降低水溶性糖、醇溶性糖、二甲基亚砜（DMSO）可溶性淀粉及干物质的含量.与低温保存比较，24 h的35-42℃、RH80%处理显著地提高谷蛋白含量，不同程度地提高球蛋白、清蛋白及醇溶蛋白的含量，但是降低谷蛋白/醇蛋白比率和巯基含量.40℃、RH75%和45℃、RH80%处理降低天冬氨酸（Asp）、苏氨酸（Thr）、丝氨酸（Ser）、谷氨酸（Glu）、甘氨酸（Gly）、丙氨酸（Ala）、半胱氨酸（Cys）、缬氨酸（Val）、甲硫氨酸（Met）、异亮氨酸（Ile）、亮氨酸（Leu）、酪氨酸（Tyr）、苯丙氨酸（Phe）、赖氨酸（Lys）及组氨酸（His）的含量，尤其是45℃、RH80%的处理降低这些氨基酸的幅度较大.The effect of high temperature and high humidity on the germination and contents of sugars, protein and amino acids in rice was studied under varying conditions of temperature （35 ℃ , 40 ℃ , 42 ℃ , 45 ℃ and 60 ℃ ） and relative humidity （60% , 75% and 80% ） for 24 h. The treatments at 35 -45℃, 75% -80% RH, and at 30 ℃, 60% RH, did not have significantly influence on germination potential and rates, but induced lower contents of water-soluble and alcohol-soluble sugars and DMSO-soluble starch content than the storage under the condition of 4 ℃ and 〈 60% RH, resulting in a decreasing tendency of dry substance in grains. When increasing storage temperature from 35 ℃ to 42 ℃ under 80% RH, glutenin contents were significantly increased, but the ratios of glutenin/gliadin and the contents of sulfhydryl group were decreased, the contents of globulins, albumins and gliadins slightly increased. The treatments of both at 40 ℃, 75% RH and 45 ℃ , 80% RH, especially for the latter, decreased the contents of most amino acids such as Asp、Thr、Ser、 Glu、Gly、Ala、Cys、Val、Met、Ile、Leu、Tyr、Phe、Lys and His. These results suggest that the short- time treatment with high temperature and high humidity decreased the contents of water-soluble and alcohol-soluble sugars, DMSO soluble starch and amino acid, and resulted in the decrease in dry matter, which arose from the increase in oxidative denaturing of glutenin and some enzyme activities.

关 键 词：稻谷储藏 高温高湿 蛋白质 氨基酸 巯基 淀粉 糖类 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]