蛋白质与大米食味品质的相关性分析  

The correlation analysis of protein and eating quality of rice

作　　者：芮闯[1] 刘莹[2] 孙建平[3] 

机构地区：[1]上海理工大学上海医疗器械高等专科学校,上海200093 [2]北京市经济管理学校,北京100142 [3]国家食品药品监督管理局,北京100053

出　　处：《食品科技》2012年第3期164-167,171,共5页Food Science and Technology

基　　金：上海市优秀青年教师专项科研基金项目(51-11-112-111)

摘　　要：利用国标方法对大米的食味品质进行了评价,并开展了蛋白质含量及组成与大米食味品质的相关性研究。结果表明,大米蛋白质的含量与其食味品质之间存在着显著的负相关关系(p<0.05),说明与相似品种的大米相比,蛋白质含量较低的大米具有较好的食味品质。大米中蛋白质含量的变化,首先对米饭的食用滋味产生影响,其次是米饭的适口性、光泽、气味与外观。大米蛋白质组分中,清蛋白是影响大米食味品质最显著的组分,碱溶谷蛋白和醇溶蛋白的含量与大米的食味品质及某些食味特性之间存在一定的负相关关系,球蛋白与大米食味品质不存在负相关关系。Eating quality of rice was evaluated by the National Standard method, and the correlation of protein and eating quality of rice was studied. It was concluded that the eating quality of rice had negative linear correlation with the protein content （p〈0.05）. It means that the cooked rice with low protein content is usually more palatable than the similar cultivars with high protein content. The palatability parameters of rice were arranged with the influence caused by the protein content of rice as flavor, taste, brightness, aroma and appearance. Albumin content decreased the eating quality of rice more significantly than other three protein components, and globulin content had no evident correlation with the eating quality of rice.

关 键 词：大米 蛋白质含量 蛋白质组分 食味值 食味特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]