有色糙米发芽过程中游离氨基酸含量的动态变化

doi:10.11924/j.issn.1000-6850.casb16020003

中国农学通报 ›› 2016, Vol. 32 ›› Issue (20): 65-71.doi: 10.11924/j.issn.1000-6850.casb16020003

有色糙米发芽过程中游离氨基酸含量的动态变化

王艳,李梅,柴立红,沈圣泉

(浙江大学农业与生物技术学院,杭州 310029）

收稿日期:2016-02-01 修回日期:2016-03-16 接受日期:2016-03-22 出版日期:2016-07-15 发布日期:2016-07-15
通讯作者: 沈圣泉
基金资助:
浙江省科技厅公益技术研究农业项目“理化处理对有色发芽糙米营养及食用品质改良的生产工艺研究”(2015C32054)；浙江省“8812”计划专项“杂交水稻新组合选育与中试”(2016C12020-3)。

Dynamic Change of Free Amino Acids Contents in Germinating Colored Brown Rice (Oryza Sativa L.)

Wang Yan, Li Mei, Chai Lihong, Shen Shengquan

(College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310029)

Received:2016-02-01 Revised:2016-03-16 Accepted:2016-03-22 Online:2016-07-15 Published:2016-07-15

摘要/Abstract

摘要： 旨在了解有色糙米随着发芽时间的延长，人体利用率高的游离氨基酸含量及组分配比变化特点。选取红米(BP480)、黑米(BP602)和白米(BP015, CK)的糙米材料，进行发芽处理，在发芽后9个不同时间点(24、30、36、42、48、60、72、84、96 h)对γ-氨基丁酸及其他17种氨基酸进行检测，分析γ-氨基丁酸、必需氨基酸、限制氨基酸、风味氨基酸的动态变化。结果表明有色米（红米、黑米）和白米大部分游离氨基酸（包括γ-氨基丁酸）含量呈持续增长趋势，发芽96 h达到最大值，并且必需氨基酸所占总游离氨基酸含量的百分比不断升高，红米从20.3%升到48.0%，黑米从19.2%升到48.1%，白米从16.6%升到49.2%。苏氨酸成为含量最高的游离氨基酸。发芽可以改善糙米游离氨基酸的组成特性，显著提高糙米蛋白成分的利用率。

关键词: 土壤肥力, 土壤肥力, 主成分分析, 聚类分析, 评价

Abstract: To investigate the content and component ratio of free amino acids which have high utilization efficiency in human body in germinating colored brown rice (Oryza Sativa L.), red rice (BP480), black rice (BP602), and white rice (BP015, CK) were chosen as materials. Contents of gamma aminobutyric acid (GABA) and 17 kinds of free amino acids were measured after germinating for 24, 30, 36, 42, 48, 60, 72, 84 and 96 hours. And the dynamic changes of contents of GABA, limiting amino acids, essential amino acids and flavour amino acids were analyzed. The results showed that the contents of most free amino acids (including GABA) showed a sustainable growth trend, and had the maximum values at 96 h. The proportions of essential amino acids in total free amino acid increased from 20.3% to 48.0% in red rice, 19.2% to 48.1% in black rice and 16.6% to 49.2% in white rice, respectively. Moreover, threonine became the richest free amino acid. Germination did improve the composition property of free amino acids and the protein utilization of brown rice.

中图分类号:

TS210.1

王艳,李梅,柴立红,沈圣泉. 有色糙米发芽过程中游离氨基酸含量的动态变化[J]. 中国农学通报, 2016, 32(20): 65-71.

Wang Yan,Li Mei,Chai Lihong and Shen Shengquan. Dynamic Change of Free Amino Acids Contents in Germinating Colored Brown Rice (Oryza Sativa L.)[J]. Chinese Agricultural Science Bulletin, 2016, 32(20): 65-71.

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有色糙米发芽过程中游离氨基酸含量的动态变化

Dynamic Change of Free Amino Acids Contents in Germinating Colored Brown Rice (Oryza Sativa L.)

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