糙米发芽前后营养成分的变化及其对发芽糙米糊化特性的影响

摘要

Twenty four brown rice varieties were investigated for the changes in the contents of main nutrients during germination and their effect on the pasting properties of germinated brown rice. The results indicated that germination of brown rice led to a significant decrease in total starch content (P 0.05). Peak viscosity, minimum viscosity, final viscosity, and setback of starch from germinated brown rice were significantly positively correlated with amylose content (P 0.05).发芽糙米峰值黏度、最低黏度、最终黏度和回生值与直链淀粉含量呈极显著的正相关(P<0.01),与支链淀粉含量、支链淀粉/直链淀粉呈极显著的负相关(P<0.01);峰值时间也与直链淀粉含量呈极显著的正相关(P<0.01),与支链淀粉、支链淀粉/直链淀粉呈显著负相关(P<0.05).此外,发芽糙米峰值黏度与总蛋白含量呈极显著的负相关(P<0.01),最低黏度、最终黏度和回生值也与总蛋白的含量呈显著负相关(P<0.05).