加工程度对大米产品支链氨基酸含量的影响分析  

Effect of processing depth on branched-chain amino acid content in rice products

作　　者：黄丽娜 Huang Lina(Liaoning Inspection,Examination&Certification Centre,Shenyang 110000)

机构地区：[1]辽宁省检验检测认证中心,沈阳110000

出　　处：《粮食与食品工业》2023年第1期41-43,共3页Cereal & Food Industry

基　　金：辽宁省粮油食品质量提升项目(SJYJCJ2021-ZLTS20210319);青年人才创新创业项目(SC20210117)。

摘　　要：本文比较了稻谷、糙米、留芽米、精白米的支链氨基酸含量差异。研究表明:糙米作为稻谷仅进行脱壳加工后的全谷物产品,支链氨基酸的总含量及其异亮氨酸、缬氨酸含量有显著增加,由糙米到精白米逐步进行深加工后,支链氨基酸总量及亮氨酸、异亮氨酸、缬氨酸含量呈现明显下降趋势。研究结果为相关人群的膳食选择提供了参考。By comparing the differences of branched-chain amino acid contents among rice, brown rice, leave-bud rice and refined white rice, it is found that the total content of branched-chain amino acid, isoleucine and valine contents of brown rice are significantly increased as a whole grain product only after husking. After further processing from brown rice to refined white rice, The total amount of branched-chain amino acids and the contents of leucine, isoleucine and valine decreased significantly. The results of this study provide a reference for the dietary choices of related populations.

关 键 词：支链氨基酸 糙米 留胚米 适度加工 

分 类 号：TS201[轻工技术与工程—食品科学]