摘要
以偏高水分(13.8%)“甬优15”优质稻为原料,在15、20、25℃的条件进行270 d的储藏,研究蛋白质二级结构对质构特性等的影响。结果显示:随着储藏时间的延长,蛋白质二级结构中的α-螺旋含量下降不显著、β-折叠含量下降显著、β-转角和无规卷曲的含量显著上升;脂肪酸值与蛋白质二级结构中的β-转角、无规卷曲呈极显著正相关(P<0.01),与α-螺旋、β-折叠呈显著负相关(P<0.05);硬度与β-折叠呈极显著负相关(P<0.01),与β-转角呈极显著正相关(P<0.01)。这表明储藏过程中,随着蛋白质二级结构中β-转角和无规卷曲的含量升高,稻谷储藏品质降低,米饭质构特性下降。
To study the effect of secondary structure of protein on texture properties in 15,20,25℃of 270 d storage conditions with 13.8%Yongyou 15 as the raw materials.The results showed that no significant decrease in the content ofα-helix was shown in the secondary protein structure with the extension of storage.However,the amount ofβ-sheet in the secondary protein structure decreased significantly and the levels ofβ-turn and random coil in the secondary protein structure increased significantly with the extension of storage.The fatty acids value andβ-turn and random coil in the secondary protein structure showed a significant positive correlation(P<0.01).The fatty acids value andα-helix andβ-sheet showed a significant negative correlation(P<0.05).Hardness was negatively correlated withβ-sheet(P<0.01).Hardness was positively correlated withβ-turn(P<0.01).This indicated that with the increase ofβ-turn and random coil in the secondary protein structure during storage,the storage quality of paddy decreased and the texture characteristics of rice decreased.
作者
毕文雅
张来林
石天玉
Bi Wenya;Zhang Lailin;Shi Tianyu(Academy of National Food and Strategic Reserver Administration,Beijing 100037;Henan University of Technology,Zhengzhou 450052)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2020年第12期56-61,共6页
Journal of the Chinese Cereals and Oils Association
基金
国家重点研发计划(2016YFD0401002)
国家粮食和物资储备局科学研究院基本科研业务费专项课题(ZX1921-1)。
关键词
优质稻
储藏
蛋白质二级结构
质构特性
high quality paddy
storage
protein secondary structure
texture properties
