期刊论文

Changes of Protein Oxidation Degree and Structure of Indica Rice ‘Zhongjiazao 17'During Storage

Wu, X.

中文

中国粮油学报

1003-0174

2018

33

10

104-109

10.3969/j.issn.1003-0174.2018.10.018

31771918:国家自然科学基金 31201319:国家自然科学基金

本校为第一且通讯机构

以新收获籼米中嘉早17为原料,在温度37℃、相对湿度85%条件下进行加速陈化储藏,研究籼米中嘉早17储藏过程中大米蛋白氧化程度及结构的变化。结果表明,随着籼米中嘉早17储藏时间的延长,大米蛋白的羰基含量不断增加,游离巯基含量不断减少,二硫键含量无显著变化,表明籼米中嘉早17加速陈化储藏导致大米蛋白氧化;表面疏水性呈现先上升后下降的趋势,傅里叶变换红外光谱分析显示,大米蛋白二级结构中有序的β-折叠逐渐向无序的无规卷曲和β-转角转变,表明籼米中嘉早17加速陈化储藏导致大米蛋白二级结构稳定性降低。电泳和粒径分析结果均表明籼米中嘉早17加速储藏过程导致大米蛋白形成了氧化聚集体。

The new harvest indica rice 'Zhongjiazao 17' was used as raw material to study changes of protein oxidation degree and structure with accelerated ageing storage under conditions of corresponding temperature of 37℃ and relative humidity of 85%. The results showed that as the storage time of indica rice 'Zhongjiazao 17' increased, protein carbonyl content of rice protein gradually increased, free sulphydryl content steadily decreased, disulfide content did not change significantly, which indicated that accelerated ageing storage of indica rice '...