Zhang Donghao, Cai Yanpei, Lao Fei, Wu Jihong
College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
Food Chem. 2025 Feb 15;465(Pt 2):142101. doi: 10.1016/j.foodchem.2024.142101. Epub 2024 Nov 17.
This study analyzed the changes in rice protein structure, protein profiling, and flavor profiles at different cooking stages, as well as their interrelationships. In the continuous cooking process, changes in protein structure characteristics were mainly reflected in the boiling and stewing stages. Protein unfolding and aggregation were important reasons for significant changes in protein structural characteristics. Protein disulfide isomerases and glycine-rich RNA-binding proteins can be used as marker factors to characterize the changes during rice cooking. The concentrations of aldehydes, esters, and alcohols gradually decreased during cooking. Heterocycles were primarily present in boiled and stewed rice. Fatty acid degradation, starch/sucrose metabolism, glycolysis/gluconeogenesis, and other reaction pathways were closely associated with rice aroma quality. Aldehydes, ketones, and heterocycles were correlated with changes in surface hydrophobicity, secondary structure composition, and other structural properties of the protein. This study preliminarily established the relationship between aroma characteristics and rice protein.
本研究分析了不同蒸煮阶段大米蛋白质结构、蛋白质谱和风味特征的变化及其相互关系。在连续蒸煮过程中，蛋白质结构特征的变化主要体现在煮沸和炖煮阶段。蛋白质的展开和聚集是蛋白质结构特征发生显著变化的重要原因。蛋白质二硫键异构酶和富含甘氨酸的RNA结合蛋白可作为表征大米蒸煮过程中变化的标记因子。蒸煮过程中醛、酯和醇的浓度逐渐降低。杂环主要存在于煮制和炖煮的大米中。脂肪酸降解、淀粉/蔗糖代谢、糖酵解/糖异生等反应途径与大米香气品质密切相关。醛、酮和杂环与蛋白质的表面疏水性、二级结构组成等结构性质的变化相关。本研究初步建立了香气特征与大米蛋白质之间的关系。
