大米蛋白与蒸煮品质相关性研究进展

大米是中国人的最重要主食之一,其主要食用方式是蒸煮鲜食,因此研究其组分与蒸煮品质的相关性具有重要理论意义和实用价值。蛋白质是水稻种子胚乳中仅次于淀粉的第二大组分,是与大米食用品质相关的指标之一。大米蛋白的主成分是谷蛋白,大约占总蛋白的65%～80%,其余部分由清蛋白、醇溶蛋白、球蛋白构成。大米蛋白是优质的植物蛋白之一,和大豆蛋白及小麦蛋白相比较,大米蛋白的结构与性质的研究还不够深入系统,大米蛋白质与其食用品质的相关性研究更显不足。对大米蛋白组成、结构及其与蒸煮食味品质的相关性研究进展及成果进行了归纳分析,以期发现研究的不足和学术趋向。

Research Progress on Relationship Between Rice Protein and Cooking Quality

Rice is one of the most important staple foods in China, which is usually cooked as fresh food. And it has great theoretical and practical significance to study the relationship between components and its cooking quality. Protein is the second largest storage substance in the endosperm of rice seed, which is next only to starch, and is one of the important indexes to determine the quality of rice. The main component of rice protein is glutelin, accounting for about 65% to 80%. The other three proteins are albumin, prolaminand globulin. Rice protein is considered as one of the high quality plant proteins. Compared with soybean protein and wheat protein, the structure and properties of rice protein have not been systemically and deeply studied. And the correlation of rice protein and its edible quality is even more insufficient. In this paper, research progress and achievements of rice protein composition, structure, and its influence on the cooking quality were reviewed and summarized, which might help to find the deficiency and academic trend of studies on rice protein.