Key Proteins Causing Changes in Pasting Properties of Rice During Aging

被引：20

作者：

Guo, Yubao ^{[1
,2
]}

Cai, Weirong ^{[1
]}

Tu, Kang ^{[2
]}

Wang, Shunmin ^{[1
]}

Zhu, Xiuling ^{[1
]}

机构：

[1] Anhui Polytech Univ, Sch Biol & Chem Engn, Wuhu 241000, Anhui, Peoples R China

[2] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

来源：

CEREAL CHEMISTRY | 2015年 / 92卷 / 04期

基金：

中国国家自然科学基金;

关键词：

STORED RICE; PHYSICOCHEMICAL PROPERTIES; COOKING PROPERTIES; STORAGE; STARCH; ORYZENIN; QUALITY; GRAINS; FLOUR;

D O I：

10.1094/CCHEM-05-14-0104-R

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Key components that cause changes in pasting properties of rice during storage aging were investigated in this work. The main nonstarch components in rice were sequentially removed from fresh and aged rice, the aging effect of the component was separated, and thus the aging contribution rate of the component (CACR) on rice aging could be deduced. The results showed that the largest contributor to rice aging was albumin with a CACR of 65%, followed by globulin and prolamin with the CACRs of 38 and 14%, respectively, and the CACR of glutelin was small (1%). In contrast, the CACRs of fat and crude starch were -7 and -11%, respectively. These findings suggest that albumin and globulin are predominantly responsible for changes in pasting properties of rice during storage aging. This conclusion directs future researchers to the changes occurring in albumin and globulin for disclosing the mechanisms of rice aging.

引用

页码：384 / 388

页数：5

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