发芽糙米游离氨基酸和蒸煮特性的品种差异分析

选用4个糙米品种进行发芽试验,探讨不同直链淀粉含量的糙米发芽后活性成分和蒸煮品质的变化特征.结果表明,糙米发芽后,直链淀粉含量下降显著；粗蛋白含量升高,品种之间存在差异；粗脂肪和灰分均变化不显著.游离必需氨基酸中组氨酸和缬氨酸的含量升高显著,游离非必需氨基酸中,天冬氨酸、谷氨酸、甘氨酸、脯氨酸和酪氨酸的含量升高显著,其余氨基酸含量均有升高,但品种间升幅差异不大.米汤干物质均显著升高；膨胀率和吸水率升高,受品种的直链淀粉含量影响,存在差异；米汤pH值则变化不大.

Variations of free amino acids and cooking properties of germinated brown rices with different amylose contents

In this article, four brown rices were selected to perform germination test, which was to investigate changes of activeingredients and cooking properties of germinated brown rice with different amylose contents. The results showed that amylose content of germinated brown rice declined significantly, and crude protein contents of germinated brown rice were higher than those of ungerminated brown rice, which vared with varieties, whilst there were no significant differences in crude fat and ash .The free amino acid content of germinated brown rice were also investigated and differences were found among these varieties. The most significant changes in histidine,valine,aspartic acid, glutamic acid, glycine, proline, and tyrosine were observed in germinated brown rice. The solids in cooking residual of germinated brown rice of four varieties increased significantly, the volume expansion ratio and water uptake ratio of germinated brown rice kernels also increased and varied with amylose content of varieties, and there was no significant change in value of pH of germinated brown rice.