留胚米储藏期间蛋白氧化对食用品质的影响及相关性研究  

Comprehensive Analysis of the Impact of Protein Oxidation on Edible Quality of Germinated Rice during Storage and Its Correlation

作　　者：洪莹 邵子晗 曹磊[1,2] 宋玉 陶澍[1,2] 刘超 龚勋[1,3] 朱佳琪 HONG Ying;SHAO Zihan;CAO Lei;SONG Yu;TAO Shu;LIU Chao;GONG Xun;ZHU Jiaqi(Institute of Agro-Products Processing,Anhui Academy of Agricultural Sciences,Hefei,Anhui 230031;Anhui Engineering Laboratory of Food Microbial Fermentation and Functional Application,Hefei,Anhui 230031;College of Tea&Food Science and Technology,Anhui Agricultural University,Hefei,Anhui 230031)

机构地区：[1]安徽省农业科学院农产品加工研究所,安徽合肥230031 [2]安徽省食品微生物发酵与功能应用工程实验室,安徽合肥230031 [3]安徽农业大学茶与食品科技学院,安徽合肥230031

出　　处：《核农学报》2024年第9期1617-1626,共10页Journal of Nuclear Agricultural Sciences

基　　金：安徽省重点研究与开发计划项目(202204c06020030);安徽省水稻产业技术体系(AH-CYJSTX-01);2022年安徽省财政农业科技成果转化应用专项(2022ZH001)。

摘　　要：为探究留胚米储藏过程中蛋白氧化对其蒸煮食用品质的影响,本研究在温度37℃、相对湿度85%条件下进行留胚米的加速陈化储藏,考察蛋白氧化及结构变化对留胚米蒸煮、质构特性的影响,并分析相关性。结果表明,随着储藏时间的延长,留胚米亮度(L^(*)值)降低,蛋白氧化程度不断增加。经过28 d的储藏,与初始值相比,留胚米的蛋白羰基和二硫键含量分别增加了50.25%和16.96%,总巯基含量降低了11.93%;蛋白发生氧化聚集,结构发生了改变。质构结果显示,与初始值相比,储藏28 d留胚米的硬度和胶黏性分别上升了70.46%和89.69%。相关性分析表明,留胚米的硬度、胶黏性、咀嚼性、回复性与蛋白浊度、羰基、二硫键、无规则卷曲含量呈显著正相关(P<0.05);蒸煮损失率与表面疏水性、溶解度、巯基、β-折叠、β-转角含量呈显著正相关(P<0.05)。本研究可为适宜的留胚米储藏方法选择提供理论指导。To investigate the effect of protein oxidation on the cooking and edible quality of germinated rice during storage,an accelerated aging storage of germinated rice was conducted under the condition of 37℃and 85%relative humidity.The effects of protein oxidation and structural changes on the cooking characteristics and textural properties of germinated rice were measured,and the correlations among the aboved properties were analyzed.The results revealed that,compared with the initial values(0 d),the lightness(L^(*) value)of germinated rice decreased,while the extent of protein oxidation increased with the storage time prolonged.Compared with the initial values,the protein carbonyl and disulfide bond contents of the protein from germinated rice stored for 28 days increased by 50.25%and 16.96%,respectively,while the total sulfhydryl content decreased by 11.93%.These changes led to the oxidation and aggregation of proteins,which further altered the protein structures.The textural results showed that,compared with the initial values,the hardness and adhesiveness of germinated rice stored for 28 days increased by 70.46%and 89.69%respectively.Correlation analysis result revealed that hardness,adhesiveness,chewiness and resilience of germinated rice were positively correlated with carbonyls,disulfide bonds,protein turbidities and random coils(P<0.05).The cooking loss rate was positively correlated with sulfhydryls,surface hydrophobicities,solubility,β-sheets andβ-turns(P<0.05).This study provides theoretical guidance for the selection of suitable storage methods for germinated rice in the future.

关 键 词：留胚米 储藏 蛋白质氧化 蛋白结构 质构 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]