不同层次的米成分分布的差异及其与味道的关系
Zhao-Hui Ma1, Ming-Hui Gao1, Hai-Tao Cheng1
1College of Agronomy, Shenyang Agricultural University, Shenyang, China.
Journal of the science of food and agriculture
|October 26, 2023
概括
米的味道与内的组成有关. 优化表面的粉含量 (AAC),蛋白质含量 (PC),粉蛋白质 (AP) 结构和米层 (L1,L2,L3) 的矿物质含量可以增强米味.
科学领域:
- 食品科学 食品科学 食品科学
- 农业科学 农业科学
- 植物生物学 植物生物学
背景情况:
- 米的味道受到内的组成的影响,而内的组成在不同米层之间有所不同.
- 关于大米层组成和味道质量之间的关系的研究有限.
研究的目的:
- 分析米子内成分的分布和差异,以优良和差味的品种.
- 阐明表面粉含量 (AAC),蛋白质含量 (PC),粉蛋白质 (AP) 结构和不同米层 (L1,L2,L3) 中的矿物质含量的具体作用.
主要方法:
- 具有独特口味特征的米品种的比较分析.
- 在不同水内层中量化AAC,PC,AP链长 (Fa,Fb1+2,Fb3) 和矿物质含量 (N,Mg,Ca,K).
主要成果:
- 优秀的味道品种显示较低的AAC和PC,特定的AP结构 (较少的短/长链,更多的中链),较高的长链对短链的比率,和较高的N,Mg,Ca在L1相比,味道不佳的品种.
- 第二层 (L2) 显著调节了AAC和PC,改善了优秀品种的味道.
- 层3 (L3) 中的烯胺结构影响了两种品种的味道.
- 在L1中较高的矿物质含量 (K,Ca,Mg) 与所有品种的改善味道相关.
结论:
- 所有层中的AAC,L1/L2中的PC和矿物质以及L2/L3中的AP结构是米味的关键决定因素.
- 利用内形成过程和调节关键资源和种植实践对于改善大米味道至关重要.
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