陈化对籼米米谷蛋白功能特性影响  

Effect of ageing on functional properties of oryzenin of indica rice

作　　者：李彤[1] 吴晓娟 吴伟[1] 林亲录[1] 蔡勇建[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,稻谷及副产物深加工国家工程实验室,湖南长沙410004 [2]湖南粮食集团有限责任公司,湖南长沙410201

出　　处：《粮食与油脂》2013年第7期22-24,共3页Cereals & Oils

基　　金：国家自然科学基金(31201319);湖南省自然科学基金(12JJ4024)

摘　　要：以新收获籼米为原料,采用温度37℃、相对湿度85%条件进行人工加速陈化实验,研究陈化对籼米米谷蛋白功能特性影响。研究结果显示,随籼米贮藏时间延长,米谷蛋白提取率、溶解性、持水性、乳化性和乳化稳定性逐渐减小,而米谷蛋白持油性呈上升趋势;且米谷蛋白起泡性和起泡稳定性呈先上升、后下降趋势。The new harvest indica rice was used as raw material, and artificial accelerated ageing conditions corresponding temperature of 37℃ and relative humidity of 85% was employed to study the effect of ageing on functional properties of oryzenin. The results indicated that extraction yield, solubility, water holding capacity, emulsifying ability, and emulsifying stability of oryzenin gradually decreased as storage time of indica rice increased. In addition, as storage time of indica rice increased, oil holding capacity of oryzenin decreased, foaming ability and foaming stability of oryzenin firstly increased, and then decreased.

关 键 词：大米陈化 籼米 米谷蛋白 

分 类 号：TS201.21[轻工技术与工程—食品科学]