还原剂DTT对新、陈稻米RVA谱特征的影响  

Effects of reducing agent dithiothreitol DTT on RVA profile characteristics of new rice and storage rice

作　　者：张欣[1,2] 施利利[1,2] 丁得亮[1,2] 王松文[1,2] 崔晶[2] 

机构地区：[1]天津农学院农学系,天津300384 [2]天津中日水稻品质.食味研究中心,天津300384

出　　处：《食品科技》2013年第1期173-176,共4页Food Science and Technology

基　　金：天津市农业科技成果转化与推广项目(201001210)

摘　　要：试验以直链淀粉含量有差别、蛋白质含量差异不大的6个水稻品种(系)新、陈米做为材料,比较新、陈米的直链淀粉含量、蛋白质含量、RVA特征谱的差异及新、陈米用二硫苏糖醇(DTT)处理前后其RVA特征谱的变化,结果表明,新米与陈米的直链淀粉含量没有多大变化,陈米的蛋白质含量较新米有所提高;陈米的最高黏度、崩解值均高于相对应的新米;大多数供试品种(系)新、陈米粉添加DTT后,其最高黏度、崩解值较未进行DTT处理的米粉呈现出显著或极显著下降。Rice of new crop and storage rice of 6 rice varieties （lines） having some difference in amylosecontent and a little bit difference in protein content were selected as materials. The differences in amylose content, protein content, RVA profile and the RVA prolife change of rice of new crop and storage rice before and after adding DTT between rice of new crop and storage rice were observed. The results showed that no significant amylose content differences were observed between rice of new crop and storage rice; protein content of storage rice were higher than those of rice of new crop; peak viscosities and breakdown values of storage were higher than those of rice of new crop; peak viscosities and breakdown values of most of tested varieties showed significant or extremely significant decrease after adding DTT.

关 键 词：陈米 直链淀粉含量 蛋白质含量 RVA谱 二硫苏糖醇 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]