【作者】 王秀琪； 张广琛； 华东； 于澎澄； 何余堂； 孙健； 刘贺；

【Author】 Wang Xiuqi;Zhang Guangchen;Hua Dong;Yu Pengcheng;He Yutang;Sun Jian;Liu He;College of Food Science and Technology,Bohai University;Shenyang Agricultural University;Yazhouwan National Laboratory;

【机构】 渤海大学食品科学与工程学院； 沈阳农业大学； 崖州湾国家实验室；

【摘要】 为探究萌发对不同品种糙米理化性质和结构特征的影响,以6种粳稻糙米为原料,研究不同萌发阶段糙米成分变化、淀粉酶活性、淀粉酶编码基因表达水平和糙米的结晶、糊化和热特性。萌发使糙米直链淀粉含量降低1.1～4.27 g/100g,支链淀粉含量至少降低9.52%,提高糙米还原糖含量和α-淀粉酶活性,上调了α-淀粉酶编码基因OsAMY1和OsAMY3E的表达。此外,萌发破坏了糙米粉的短程有序分子结构,降低了糙米粉的相对结晶度,而对糙米粉的A型晶体结构影响不大。萌发处理显著提高了糙米的热稳定性,减少了糙米的老化,其中糯米和有色米表现出显著优势。主成分分析表明,基因调控与α-淀粉酶活性呈正相关,而α-淀粉酶活性影响糙米的硬度、热稳定性和老化性能。本研究为发芽糙米原料的品种改良奠定了理论依据,为新型发芽谷物食品的开发提供了研究思路。更多还原

【Abstract】 To explore the effects of germination on the physicochemical and structural characteristics of different brown rice,six types of Japonica brown rice were used as materials in this study,with an investigation into the changes in composition,α-amylase activity,expression levels of α-amylase-encoding genes,as well as the structural,pasting,and thermal properties of brown rice at various stages of germination.During germination,the amylose content of the rice reduced by 1.1-4.27g/100g,while the amylopectin content reduced by at least 9.52%.Germination increased the reducing sugar content,and α-amylase activity of japonica brown rice and upregulated the expression of α-amylase-encoding genes(OsAMYl and OsAMY3E).Furthermore,germination disrupted the short-range ordered structure of brown rice flour and reduced its relative crystallinity.In contrast,it had little effect on the A-type crystal structure of brown rice starch.Notably,germination enhanced thermal stability and reduced retrogradation in Japonica brown rice,with waxy and pigmented rice demonstrating significant advantages.Principal component analysis revealed that the gene regulation was positively correlated with α-amylase activity,which in turn influenced the hardness,thermal stability,and retrogradation properties of brown rice.This study lays the theoretical foundation for the varietal improvement of germinated brown rice and provides research insights for the development of novel germinated grain-based foods.更多还原