摘要
本文对新、陈大米米谷蛋白与淀粉的相互作用及大米的质构特性进行了研究 ,并利用SDS -聚丙烯酰胺凝胶电泳 (SDS -PAGE)分析了米谷蛋白的分子量。结果表明 :大米经陈化后 ,蒸煮米的粘度下降 ,硬度增加 ;米谷蛋白谱带数目不变 ,部分低分子量谱带相对含量减少 ,高分子量谱带相对含量增加 ;米谷蛋白与淀粉之间存在明显的相互作用。
Infuence of oryzenin on rheological properties of cooked milled rice were studied.The results showed that during aging the stickness of cooked rice decreased and the hardness of cooked rice increased.During rice aging,the number of oryzenin subunits was unchanged but relative content of the low molecular weight subunits decreased and that of the high molecular weight subunits increased.Oryzein interacted with starch.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2002年第3期42-46,共5页
Journal of the Chinese Cereals and Oils Association
