蛋白质影响水稻米饭食味品质的机理.pdfVIP

?й??????? (ChinJRi[eS(i)??2013??27(1)??91??96 http???fww ??ricesci??cn I)()l??10??3969??j??issn??1001??7216??20l3??01??0l3 91 ????????????????????????? л???# ???# ?????? ???? ???? ????? κ??? ?????? (?й?????о??? ????????? ?????? ????????????????????????? ???? ??310006??#???????????*????????E??rfla qualityh@ 163??tom) ProteinsAffectRiceEatingQualityPropertiesandItsMechanism XIEI??i??hong~*??Iu()Ju#??TAN(??Shao??qing??CHENNeng??JIM)Gui??ai??SHA()Gao??neng??WEIXiang??jin?? HU Pei??song (ChineseNationalCenterJorR (eImproweinent??StateKeyLaboratoryo???? (1eBiology??(^inaNationalR (eReseamhInstitute??Han gzhou310006??China??#Theseauthorscontributeequallylothispaper?? (??orrP fJ7J ?? author??b2-mail??qualityh@j63??(??) XIEIAhong??IU()Ju??TAN(??Shaoqing??eta RiceSci??2Ol3??27(1)??9l96?? Abstract??W ithFengliangyou1sowedorharvestedatdifferentdates??theeffectsofsowingandharvestdatesonrice amylose content?? swelling power(SP)?? protein content?? RVA viscosities and eating quality were analyzed?? respectively??aswellaSchangesofRVA viscosity and swelling powerafter protein remowd ordisulphide bond disruption??andthefactorsrelated to riceeating quality??Pre??incubationofallflourswithdithiothreitol(DTT)ora proteaseincreasedSP??Theamylosecontent??protein content??SP and RVA viscosityvalueswere similarbetween sowingIll(13thJune)andsowingIV(23thJune)??buttheeatingqualityofriceforsowinglI1wasbetter??Whentreated withtrypsin??theslopeofthelinearregionofeachcurveforbothsampleswassimilar??buttheliftofffrom hotviscosity totheCOOlviscositypartvariedandthehotviscosityandcoolviscosityofsowingI11weresignificantlylowerthanthose ofsowing???ThelatterpartoftheRVApasterigiditywasaffectedbytheproportionofthequantitystarchtowater?? Pasterigiditydecreasedgreatlyandresultedlow values??suggesting thatthedifferenceofwaterholdingcapacityof proteinafterprotein