大米蛋白质与米饭食味品质关联性研究进展

Research Progress on the Relationship between Rice Protein and Eating Quality

随着大米消费需求由追求产量逐渐向追求品质的转变,对于米饭营养品质和食味品质的关注度越来越高。因此,明确大米组分与食味品质间的联系,解析米饭质构、香气、滋味的形成机制,对于改善米饭食味品质具有重要的指导意义。蛋白质是大米中含量仅次于淀粉的第二大组分,通过直接或间接的方式参与米饭风味品质的形成。本文通过梳理大米蛋白质与米饭质构、香气和滋味特征的紧密联系,探讨有待进一步深入研究的重点,以期为米饭食味品质的改善优化提供参考和思路。

As the consumption demand for rice gradually changes from the pursuit of yield to the pursuit of quality,more attention has been paid to the nutritional and eating quality of rice.Therefore,clarifying the relationship between rice components and eating quality and understanding the formation mechanism of rice texture,aroma and taste are of great significance to guide improve the eating quality of rice.Protein is the second most abundant component of rice after starch,and is directly or indirectly involved in the formation of rice flavor quality.In this paper,the relationship between rice protein and texture,aroma or taste characteristics is summarized and future research priorities are discussed.This review may provide a reference for the improvement of rice eating quality.