基于快速黏度仪的稀乳酸对大米蛋白质特性的影响研究

Study on the effect of dilute lactic acid on the protein properties of rice with RVA

本文应用快速黏度仪研究了稀乳酸的加入对3种大米(糯米、粳米及籼米)RVA曲线的影响,通过峰值黏度、最终黏度等指标表达其蛋白质特性。另外,研究了麦谷蛋白与麦胶蛋白两种外源性蛋白质的不同添加量对糯米蛋白质质量特性的影响。试验结果表明:糯米明显区别于粳米、籼米,同时,不同糯米之间亦存在差异。另外,作为外源性蛋白质,麦谷蛋白与麦胶蛋白加入糯米后,在峰值黏度形成过程中表现出不同的作用机理,麦谷蛋白表现出吸水膨胀形成团聚物,而麦胶蛋白则更多的表现出填充与占位作用。两者的添加不仅改变糯米蛋白质质量特性,同时表现出对添加量的依赖性。

In this paper, the effects of the addition for dilute lactic acid on the RVA curves of 3 kinds of rice （including glutinous rice, japonica rice and indica rice） were studied, where the protein characteristics were expressed with peak viscosity and final viscosity etc.. In addition, the effects of different dosage of glutenin and gliadin as two kinds of exogenous proteins on the protein properties of glutinous rice were investigated as well. The experimental results show that glutinous rice is obviously different from indica rice and japonica rice. At the same time, there exists difference among different glutinous rice. Meanwhile, as the exogenous protein, after the addition into glutinous rice, glutenin and gliadin show different effects on the forming of peak viscosity on the RVA curve with varied mechanism, where for glutenin possibly being formed into aggregates owing to its absorption of water and swelling while for the gliadin showing more effects of filling and space occupying. Therefore, the two proteins changed the protein properties of glutinous rice such as peak viscosity, viscosity at 3 min, final viscosity and breakdown showing the dependence on the addition amount at the same time.