还原剂DTT对稻米RVA谱特征的影响  

Effects of Reagent DTT on RVA Viscosity Properties of Rice Starch

作　　者：严妍 张杰 刘任源 刘艺 鲍志强 

机构地区：[1]天津市静海县种植业发展服务中心,天津301600 [2]静海县良王庄乡人民政府

出　　处：《现代农业科技》2015年第19期313-314,共2页Modern Agricultural Science and Technology

摘　　要：试验选用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,通过二硫苏糖醇(DTT)处理打破蛋白质二硫键后,观察稻米粉快速黏度仪RVA特征谱的形成、特征值,与未处理的精米粉的淀粉RVA谱特征值进行比较,进而研究蛋白质对稻米食味品质的影响。试验结果表明:供试品种米粉添加DTT后,其RVA谱的特征值最高黏度、崩解值、最终黏度和消减值都出现了显著或极显著下降,说明稻米中二硫键形成的蛋白质网络可能增强糊化液的刚性或蛋白质水合作用而改变淀粉的吸水性能,两者共同作用协同提高RVA的最高黏度和糊化温度等,为稻米品质研究提供理论依据。Six rice cultivars with different amylose content and protein content were chosen to determine the impact of protein on forming a RVA （Rapid Visco Analyzer ）viscosity curve by being treated with reduced reagent dithiothreitol （DTY）to disrupt the protein disulphide bonds, and then compared with the untreated rice to understand how protein affected the quality of rice.The results showed that DTI＂ decreased RVA＇s eigenvalue such as peak viscosity, breakdown, final viscosity and setback value of flours with different degrees in all cuhivars.The disulfide bond-containing protein had a substantial impact on the pasting properties of rice ,and it explained that the role of disulphide bonds in augmenting the breakdown viscosity values indicated that in the absence of the rigidity conferred by the disulfide-bound protein, swollen starch granules broke apart more easily when shear stress was high, and it could provide the theoretical basis of rice quality research.

关 键 词：DTT 水稻 食味 直链淀粉含量 蛋白质含量 RVA谱 

分 类 号：S511[农业科学—作物学]