[1]李兴军,韩旭,王昕.稻谷贮藏蛋白与米饭质地 [J].粮食问题研究,2017,(03):11-20.
 Li Xing-jun,Han Xu,Wang Xin.Advance in Rice Storage Proteins and Their Contribution to the Textural and Nutritional Properties of Milled Rice[J].SAMSON,2017,(03):11-20.
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稻谷贮藏蛋白与米饭质地
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粮食问题研究[ISSN:1003-2576/CN:51-1058/F]

卷:
期数:
2017年03期
页码:
11-20
栏目:
本刊特稿
出版日期:
2017-05-30

文章信息/Info

Title:
Advance in Rice Storage Proteins and Their Contribution to the Textural and Nutritional Properties of Milled Rice
作者:
李兴军韩旭王昕
国家粮食局科学研究院,吉林大学食品科学与工程学院
Author(s):
Li Xing-jun Han Xu Wang Xin
Academy of the State Administration of Grains,College of Food Science and Engneering
关键词:
稻谷大米谷蛋白醇溶蛋白蛋白质组学
分类号:
Q51
文献标志码:
A
摘要:
稻谷 主要贮藏蛋白是米谷蛋白,占总蛋白含量的80%,醇溶蛋白占百分之几。本文就稻谷贮藏蛋白的类型、颖果内沉积、提取方法及理化定性进行回顾与综述,同时重点讨论了贮藏蛋白影响大米糊化和米饭质地的机理,提出稻谷贮藏蛋白研究的热点方向。
Abstract:
Glutelins account for 80% of the total protein in rice grains, and prolamin is the second important protein. The recent progress about the types, deposition in the kernel, extraction method and biochemical characterization of rice storage proteins are introduced, the possible mechanism of the storage proteins on pasting and textural properties of milled rice is also given. Finally we propose several questions about the study on rice storage protein.

参考文献/References:


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更新日期/Last Update: 2017-06-02