水稻蛋白组分鉴定方法及其在食味品质评价上的应用

doi:10.3969/j.issn.1006-8082.2020.02.005

摘要/Abstract

摘要：

蛋白质含量与稻米食味品质关系密切。目前的研究发现，一些表观蛋白含量相近的水稻品种食味评分差异很大，可能与其蛋白组分有一定关系。本研究在前人基础上从蛋白的提取剂、进样量、固定及染色等方面进行优化，建立了两种水稻蛋白电泳方法，即水稻清蛋白电泳方法及水稻谷蛋白电泳方法。采用改进后的水稻谷蛋白电泳方法进行谱带分析，发现蛋白含量相近、食味评分不同的水稻品种谷蛋白电泳谱带无差异；北方粳稻和南方粳稻的谷蛋白电泳谱带有差异。对不同来源的粳稻品种，采用优化后的清蛋白电泳方法进行谱带分析，发现蛋白含量相近、食味评分不同的水稻品种，70~105 kDa处谱带缺失或谱带浓度加强。初步确认105 kDa是与稻米食味相关的谱带，谱带颜色越深，稻米食味品质越好。

关键词: 水稻, 谷蛋白, 清单白, 电泳, 食味品质

Abstract:

Protein content is closely related to taste quality of rice. Recent studies revealed that great differences in taste evaluation scores exist among some rice varieties with similar apparent protein content. This is likely related to their protein composition to a certain extent. Based on the previous studies, the extraction agent, sample size, fixation and dyeing of protein were optimized. Two electrophoresis methods for rice protein were established including albumin electrophoresis and gluten electrophoresis. Spectral band analysis of rice through improved glutenin electrophoresis indicated that no difference in spectral bands was exist between rice varieties with similar protein content and different sensory scores. Differences were observed in spectral band between Northern japonica rice and Southern japonica rice. It was found that for japonica rice from different sources, a loss or enhancement of band indensity at 70-105 kDa with similar protein content, whereas different sensory evaluation scores by using improved spectral band analysis of gluten electrophoresis method. It was preliminary confirmed that 105 kDa is a band associated with rice sensory quality. The denser the band, the better the taste quality of rice.

Key words: rice, gluten, albumin, electrophoresis, taste quality

中图分类号:

S511

兰静1,2,贾雯靖1,2,孙向东1,2,赵琳1,2,金海涛1,2,王冰1,2, 张瑞英1,2*. 水稻蛋白组分鉴定方法及其在食味品质评价上的应用[J]. 中国稻米, DOI: 10.3969/j.issn.1006-8082.2020.02.005 .

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