加工程度对大米产品支链氨基酸含量的影响分析

Effect of processing depth on branched-chain amino acid content in rice products

本文比较了稻谷、糙米、留芽米、精白米的支链氨基酸含量差异。研究表明:糙米作为稻谷仅进行脱壳加工后的全谷物产品,支链氨基酸的总含量及其异亮氨酸、缬氨酸含量有显著增加,由糙米到精白米逐步进行深加工后,支链氨基酸总量及亮氨酸、异亮氨酸、缬氨酸含量呈现明显下降趋势。研究结果为相关人群的膳食选择提供了参考。

By comparing the differences of branched-chain amino acid contents among rice, brown rice, leave-bud rice and refined white rice, it is found that the total content of branched-chain amino acid, isoleucine and valine contents of brown rice are significantly increased as a whole grain product only after husking. After further processing from brown rice to refined white rice, The total amount of branched-chain amino acids and the contents of leucine, isoleucine and valine decreased significantly. The results of this study provide a reference for the dietary choices of related populations.