不同品种大米营养组分与糊化、酶解特性的相关性分析  

Correlation analysis between nutrient components,pasting propertiesand enzymatic hydrolysis properties of different varieties of rice

作　　者：姚哲 张辉 彭金龙 刘双平 韩笑[1,2] 毛健 YAO Zhe;ZHANG Hui;PENG Jinlong;LIU Shuangping;HAN Xiao;MAO Jian(School of Biotechnology,Jiangnan University,Wuxi 214122,China;National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China;Shanghai Jinfeng Wine Co.Ltd.,Shanghai 200063,China)

机构地区：[1]江南大学生物工程学院,江苏无锡214122 [2]粮食发酵工艺与技术国家工程实验室(江南大学),江苏无锡214122 [3]上海金枫酒业股份有限公司,上海200063

出　　处：《食品与发酵工业》2022年第13期173-180,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(32072205,22138004);绍兴市科技计划项目(2019B11001)。

摘　　要：大米是黄酒酿造的主要原料之一,不同品种的大米营养组分含量差异较大,并且这些营养组分对吸水率、糊化特性和酶解特性等有不同程度的影响。以16个不同品种的大米为研究对象,比较了大米之间基本营养组分的差异性,并就营养组分与吸水率、糊化特性和酶解特性之间的相关性进行了分析。结果表明,不同品种大米的水分、蛋白质和总淀粉含量差异性较小,变异系数分别为3.61%、6.90%和3.37%;直链淀粉和脂肪含量差异性较大,变异系数分别为45.78%和31.3%。糯米在浸米过程中的吸水率最高(38.09%~40.78%),吸水率与直链淀粉的含量呈极显著负相关(P<0.01);且糯米的液化和糖化性能最好(107.48~115.04 g/L),酶解程度高。Pearson相关性分析发现,总淀粉和直链淀粉对大米糊化、米饭酶解特性的影响最为显著。最终黏度、回生值等与总淀粉和直链淀粉呈显著的正相关(P<0.05);酶解特性与峰值黏度、最终黏度和回生值呈极显著负相关(P<0.01)。综合筛选出5种适合于黄酒生产酿造的大米品种。Rice is one of the main raw materials for Huangjiu brewing.The nutrient content varies considerably among the different varieties of rice,which have different effects on water absorption rate,pasting properties and enzymatic hydrolysis properties.This study compared the differences in basic nutrient components,and examined the correlation between nutrient components,water absorption rate,pasting properties and enzymatic hydrolysis properties among 16 different varieties of rice.The results demonstrated that the differences in moisture,protein and total starch content of different varieties of rice were small,with coefficients of variation of 3.61%,6.90%,and 3.37%,respectively;There were significant differences for amylose and lipid among different varieties of rice,with coefficients of variation of 45.78%and 31.3%,respectively.Glutinous rice had the highest water absorption rate(38.09%-40.78%)during the rice soaking process,and the water absorption rate was significantly negatively correlated with the content of amylose(P<0.01).Moreover,glutinous rice had the best liquefaction and saccharification performance(107.48-115.04 g/L),with a higher degree of enzymatic hydrolysis.Pearson correlation analysis showed that total starch and amylose had the most significant effects on pasting properties and enzymatic hydrolysis properties.Final viscosity,setback etc.were significantly positively correlated with total starch and amylose(P<0.05);enzymatic hydrolysis properties was extremely negatively correlated with peak viscosity,final viscosity and setback(P<0.01).

关 键 词：黄酒 大米 糊化特性 酶解特性 相关性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]