基于快速黏度仪的大米蛋白质醇溶指数的研究  

Studies of ethanol-soluble index of rice gluten protein by RVA

作　　者：吴伟都[1] 朱慧[1] 王雅琼[1] 李言郡[1] 张奕敏[1] 

机构地区：[1]杭州娃哈哈集团有限公司研究院,杭州310018

出　　处：《中国食品添加剂》2015年第8期97-100,共4页China Food Additives

摘　　要：用快速黏度仪研究了乙醇的加入对三种大米(糯米、粳米及籼米)糊化特性的影响,通过蛋白质醇溶指数表达其蛋白质特性。另外,研究了麦谷蛋白与麦胶蛋白两种外源性蛋白质的不同添加量对糯米蛋白质醇溶指数的影响。实验结果表明:糯米明显区别于粳米、籼米,同时,不同糯米之间亦存在差异,而粳米与籼米并无明显差异性。另外,作为外源性蛋白质,麦谷蛋白与麦胶蛋白加入糯米后,使在糊化过程中表现出不同的作用机理,麦谷蛋白表现出与淀粉颗粒之间氢键等作用力的增强,从而形成完善的网络结构,而麦胶蛋白则更多的表现出填充与占位作用,因此,这两种蛋白质改变了糯米的糊化特性,如峰值黏度、蛋白质醇溶指数、保持黏度及最终黏度,同时,表现出对添加量的依赖性。In this paper, the effects of the addition of ethanol on the gelatinization properties of three kinds of rice （including glutinous rice, japonica rice and indica rice） are studied, where the protein characteristics are expressed with ethanol-soluble index of gluten protein. In addition, the effects of different dosages of two kinds of exogenous proteins -glutenin and gliadin on the effect of ethanol-soluble index of glutinous rice gluten protein are investigated. The experimental results show that glutinous rice is very different from indica rice and japonica rice, and the difference among different glutinous rice are exist, while no obvious difference in japonica rice and indica rice. In addition, as the exogenous protein, after adding them into glutinous rice, glutenin and gliadin show different effects on the gelatinization process of glutinous rice with varied mechanism ： as for glutenin, the perfect network structure is formed due to the enhanced hydrogen bonds between the protein and starch granules, while gliadin shows more effects on filling and space occupying. Therefore, the two proteins changed the gelatinization properties of glutinous rice such as peak viscosity, ethanol-soluble index of gluten protein, holding viscosity and final viscosity, and they are all dosage denpendent.

关 键 词：RVA 蛋白质醇溶指数 大米 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]