发芽处理延缓糙米制品老化的机理研究

Germination of brown rice is a complex process of continuous changes of starch, protein and fat components. According to the fact from previous research foundling that the mixture of brown rice flour from different germination time can effectively delay the staling of rice cake, using South of Jiangsu rice cake as the object of study, this project is intend to carry out researches on the relationship between the mixing of germinated brown rice flour from different germination time and delaying the staling of rice cakes by the texture analysis and differential scanning calorimetry (DSC) technology etc. According to the above research results, we will analysis the content, molecular weight, structure of starch and its degradation products (dextrin and small molecular sugar), proteins and their degradation products (peptide), fat and its degradation products (single and double monoglyceride) which obviously delay the staling of rice cake in particular germinated brown rice flour by high performance liquid chromatography (HPLC), circular dichroism spectra (CD), and gas chromatography (GC) technology etc. Thus, we can obtain the component characteristics of delaying the staling of rice cake in mixture of germinated brown rice flour. Furthermore, we also demonstrate and induct our results using the component recombination technology. Based on these studies we will clarify the mechanism of germination delaying the staling of brown rice products. These researches will provide a crucial theory basis and application reference for the development of high-quality germinated brown rice products and technical guidance for effectively delaying the staling of rice products and starch product.

发芽是糙米中淀粉、蛋白质及脂肪等组分不断变化的复杂过程。基于申请人前期研究发现不同发芽时间糙米粉复配能有效延缓糙米制品老化的事实，本项目以苏南米糕为考察对象，拟采用质构分析与差示扫描量热（DSC）等技术研究不同发芽时间糙米粉混配与延缓米糕老化的相互关系，在此基础上，采用高效液相色谱（HPLC）、圆二色谱（CD）、气相色谱（GC）等技术对明显延缓米糕老化的特定发芽糙米粉中的淀粉及其降解产物（糊精和小分子糖），蛋白质及其降解产物（肽），脂肪及其降解产物（单双甘酯）等进行含量、分子量、结构等分析，以获得延缓糙米糕老化的发芽糙米配粉中组分的特性规律，并采用组分重组技术进一步论证和归纳。由此阐明发芽处理延缓糙米制品老化的机理，为开发高品质发芽糙米食品提供理论和应用参考，为有效延缓米制品及淀粉制品的老化提供组分复配的技术指导。

本项目以不同发芽时间糙米粉按不同比例混配为研究对象，在确定一定条件混配粉有利于延缓糙米制品老化的前提下，探讨相应发芽糙米粉中影响产品老化的淀粉、糊精、蛋白、脂质等主要组分的分子结构、含量等有关影响物性的特点，并用组分重组的方法分析主要组分对延缓发芽糙米制品老化的影响，由此阐明了发芽处理延缓糙米制品老化不单纯同淀粉的含量、组成、结构及性质变化有关，还与淀粉降解产物糊精和小分子糖含量及分子量分布变化、脂肪酶解产物单双甘酯含量变化以及蛋白和脂质与淀粉结合程度的变化密切相关。项目的实施为优化糙米发芽工艺、合理开发优质发芽糙米制品，有效延缓米制品及淀粉制品的老化提供理论参考。通过本项目的实施，发表相关学术论文6篇，其中sci论文4篇，申请国家发明专利2项（授权1项）。