碾磨和脱脂程度对长粒籼米品种麸皮的无谷蛋白松饼的近似成分、功能和质地特性的影响。
Effect of degree of milling and defatting on proximate composition, functional and texture characteristics of gluten-free muffin of bran of long-grain indica rice cultivars.
机构信息
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India.
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India.
出版信息
Food Chem. 2021 May 30;345:128861. doi: 10.1016/j.foodchem.2020.128861. Epub 2020 Dec 11.
Effect of different degrees of milling (DoM: 2%, 4%, 6% and 8%) and defatting on the proximate composition, protein characteristics, functional properties of bran of long grain rice cultivars and texture characteristics of bran (RB) supplemented muffins were evaluated. Protein, ash content, redness and yellowness increased while fat content decreased for RB by extended DoM and defatting. A higher proportion of β sheets, random coils, α-helix and β-turns for all fractions of RB of both cultivars after defatting were also observed. Defatting and extended DoM both improved the essential amino acid content in RB. A higher level of prolamines (15-18 kDa) in RB and DF-RB of PUSA1121 than PR111 was observed. Muffins made from 2% DoM bran from PUSA1121 showed improved texture characteristics and achieved the highest score for sensory attributes. Therefore, DoM and defatting improved the proximate, protein profiling, and functionality of the different fraction of RB.
不同碾磨程度（DoM：2%、4%、6%和 8%）和脱脂对长粒水稻品种糠皮的近似成分、蛋白质特性、功能特性以及糠皮（RB）补充松饼的质地特性的影响进行了评估。通过延长 DoM 和脱脂，RB 的蛋白质、灰分含量、红色和黄色值增加，而脂肪含量减少。脱脂后，两个品种的 RB 所有馏分的β片层、无规卷曲、α-螺旋和β-转角比例也更高。脱脂和延长 DoM 都提高了 RB 的必需氨基酸含量。与 PR111 相比，PUSA1121 的 RB 和 DF-RB 中醇溶蛋白（15-18 kDa）的水平更高。用 PUSA1121 的 2%DoM 糠皮制成的松饼的质地特性得到了改善，并且在感官属性方面获得了最高分。因此，DoM 和脱脂改善了 RB 不同馏分的近似成分、蛋白质图谱和功能。
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