专论与研究

谷物磷脂及其与谷物品质的关系研究进展

展开
  • 1杭州市种子总站,杭州 310020;2 浙江大学原子核农业科学研究所,杭州 310029;3浙江省农业科学院食品科学研究所/农业部果品产后处理重点实验室/浙江省果蔬保鲜与加工技术研究重点实验室,杭州 310021

网络出版日期: 2018-01-20

基金资助

中央高校基本科研业务费专项资金资助项目(2016XZZX001-09);国家自然科学基金(31701639)

Phospholipids in Cereals and Its Relation to Grain Quality: A Review

Expand

Online published: 2018-01-20

摘要

磷脂(Phospholipids,PLs)是一类重要的脂质。谷物中PLs含量虽少,但在谷物中起着关键的营养和理化功能,与诸多谷物品质特性的形成与维持密切相关。本文简要综述了目前谷物PLs的研究进展,重点介绍了水稻、玉米、小麦、大麦和燕麦等几种主要谷物中PLs及其脂肪酸的种类、构成与分布,阐述了PLs对谷物贮藏、加工与食用品质的影响,旨在为今后谷物品质改良及粮食贮藏提供新的思路。

本文引用格式

颜韶兵1 2,童川3*,包劲松2 . 谷物磷脂及其与谷物品质的关系研究进展[J]. 中国稻米, 2018 , 24(1) : 38 -44 . DOI: 10.3969/j.issn.1006-8082.2018.01.009

Abstract

Phospholipids (PLs) is a vital class of lipids. Although there is few content of PLs found in cereal grains, it plays fundamental roles in grain nutrition, physicochemical properties and the formation and maintenance of cereal qualities. In the present review, we summarized the classification, composition and distribution of PLs and corresponding fatty acid in rice, maize, wheat, barley and oat. In addition, the effects of endogenous PLs on grain storage, processing and eating qualities have been discussed, for the purpose of providing new insight into the improvement of grain qualities and storage with manipulating PLs.

参考文献

[1] Price P, Parsons J. Lipids of seven cereal grains[J]. J Am Oil Chem Soc, 1975, 52: 490-493. [2] Morrison W R. Starch lipids: A reappraisal[J]. Starch-Starke, 1981, 33: 408-410. [3] Morrison W R. Lipids in cereal starches[M]. In New Approaches to Research on Cereal Carbohydrates. Hill R D, Munck L. Elsevier: Amsterdam, 1985: 61-70. [4] Liu L, Waters D L E, Rose T J, et al. Phospholipids in rice: significance in grain quality and health benefits: A review[J]. Food Chem, 2013, 139: 1 133-1 145. [5] Bohdanowicz M, Grinstein S. Role of phospholipids in endocytosis, phagocytosis, and macropinocytosis[J]. Physiol Rev, 2013, 93: 69-106. [6] Ryan D, Kendall M, Robards K. Bioactivity of oats as it relates to cardiovascular disease[J]. Nutr Res Rev, 2007, 20: 147-162. [7] Harrabi S, Herchi W, Kallel H, et al. Liquid chromatographic–mass spectrometric analysis of glycerophospholipids in corn oil[J]. Food Chem, 2009, 114: 712-716. [8] Pasini F, Riciputi Y, Veradi V, et al. Phospholipids in cereals, nuts and some selected oilseeds[J]. Recent Res Devel Lipids, 2013, 9: 139-201. [9] Juliano B O. Lipids in rice and rice processing[M]. In Lipids in Cereal Technology. Barnes P J. Academic Press: London, 1983: 305-330. [10] Glushenkova A, Ul'chenko N, Talipova M, et al. Lipids of rice bran[J]. Chem Nat Comp, 1998, 34: 275-277. [11] Hemavathy J, Prabhakar J. Lipid composition of rice (Oryza sativa L.) bran[J]. J Am Oil Chem Soc, 1987, 64: 1 016-1 019. [12] Azudin M N, Morrison W R. Non-starch lipids and starch lipids in milled rice[J]. J Cereal Sci, 1986, 4: 23-31. [13] Tong C, Liu L, Waters D L E, et al. Genotypic variation in lysophospholipids of milled rice[J]. J Agric Food Chem, 2014, 62: 9 353 - 9 361. [14] Liu L, Tong C, Bao J S, et al. Determination of starch lysophospholipids in rice using liquid chromatography-mass spectrometry (LC-MS) [J]. J Agric Food Chem, 2014, 62: 6 600-6 607. [15] Tong C, Liu L, Waters D L E, et al. The contribution of lysophospholipids to pasting and thermal properties of nonwaxy rice starch[J]. Carbohyd Polym, 2015, 133: 187-193. [16] Yoshida H, Tanigawa T, Yoshida N, et al. Lipid components, fatty acid distributions of triacylglycerols and phospholipids in rice brans[J]. Food Chem, 2011, 129: 479-484. [17] Lam H S, Proctor A. Hydrolysis of acylglycerols and phospholipids of milled rice surface lipid during storage[M]. In Rice Research Studies 2003, Norman R J, Meullenet J F, Moldenhauer, K A K. Arkansas Agricultural Experiment Station, University of Arkansas Division of Agriculture: Fayetteville, Arkansas, 2004: 370-377. [18] Yoshida H, Yoshida N, Tomiyama Y, et al. Composition and regiodistribution of fatty acids in triacylglycerols and phospholipids from red and black rices[J]. Cereal Chem, 2011, 88: 31-35. [19] Maningat C C, Juliano B O. Starch lipids and their effect on rice starch properties[J]. Starch-Starke, 1980, 32: 76-82. [20] Morrison W R. Lipids in cereal starches: A review[J]. J Cereal Sci, 1988, 8: 1-15. [21] Minasbekyan L, Yavroyan Z V, Darbinyan M, et al. The Phospholipid composition of nuclear subfractions from germinating wheat embryos[J]. Russ J Plant Physiol, 2004, 51: 708-712. [22] Jimeno M, Valverde S, Blaszczak W, et al. 13C and 1H NMR study of lysophosphatidylcholine (LPC) isolated from the surface of wheat starch granules[J]. Revista de Agaroquimicay Tecnologia de Alimentos, 2002, 8: 179-183. [23] Pelillo M, Ferioli F, Iafelice G, et al. Characterisation of the phospholipid fraction of hulled and naked tetraploid and hexaploid wheats[J]. J Cereal Sci, 2010, 51: 120-126. [24] McKillican M E. Studies of the phospholipids, glycolipids and sterols of wheat endosperm[J]. J Am Oil Chem Soc, 1964, 41: 554-557. [25] Price P B, Parsons J G. Lipids of six cultivated barley (Hordeum vulgare L.) varieties[J]. Lipids, 1974, 9: 560-566. [26] Qian J, Jiang S, Su W, et al. Characteristics of oil from hulless barley (Hordeum vulgare L.) bran from Tibet[J]. J Am Oil Chem Soc, 2009, 86: 1175-1179. [27] Parsons J G, Price P B. Phospholipids of barley grain[J]. J Agric Food Chem, 1979, 27: 913-915. [28] Morrison W R, Milligan T P, Azudin M N. A relationship between the amylose and lipid contents of starches from diploid cereals[J]. J Cereal Sci, 1984, 2: 257-271. [29] Parsons J G, Price P B. Search for barley (Hordeum vulgare L.) with higher lipid content[J]. Lipids, 1974, 9: 804. [30] Grindstaff K K, Fielding L A, Brodl M R. Effect of gibberellin and heat shock on the lipid composition of endoplasmic reticulum in barley aleurone layers[J]. Plant Physiol, 1996, 110: 571-581. [31] Zhou M, Robards K, Glennie-Holmes M, et al. Oat lipids[J]. J Am Oil Chem Soc, 1999, 76: 159-169. [32] Doehlert D C, Moreau R A, Welti R, et al. Polar lipids from oat kernels[J]. Cereal Chem, 2010, 87: 467. [33] Sahasrabudhe M. Lipid composition of oats (Avena sativa L.) [J]. J Am Oil Chem Soc, 1979, 56: 80. [34] Youngs V, Puskulcu M, Smith R. Oat lipids. I. Composition and distribution of lipid components in two oat cultivars[J]. Cereal Chem, 1977, 54(4): 803-812. [35] Wang L, White P. Structure and physicochemical properties of starches from oats with different lipid contents[J]. Cereal Chem, 1994, 71(5): 443-450. [36] Montealegre C, Verardo V, Gomez-Caravaca A M, et al. Molecular characterization of phospholipids by high-performance liquid chromatography combined with an evaporative light scattering detector, high-performance liquid chromatography combined with mass spectrometry, and gas chromatography combined with a flame ionization detector in different oat varieties[J]. J Agr Food Chem, 2012, 60: 10 963-10 969. [37] Harrabi S, Boukhchina S, Kallel H, et al. Glycerophospholipid and triacylglycerol distribution in corn kernels (Zea mays L.) [J]. J Cereal Sci, 2010, 51: 1-6. [38] Weber E J. Lipids of maturing grain of corn (Zea mays L.) [J]. J Am Oil Chem Soc, 1970, 47: 340-343. [39] Tan S L, Morrison W R. The distribution of lipids in the germ, endosperm, pericarp and tip cap of amylomaize, LG-11 hybrid maize and waxy maize[J]. J Am Oil Chem Soc, 1979, 56: 531-535. [40] Weber E J. Variation in corn (Zea mays L.) for fatty acid compositions of triglycerides and phospholipids[J]. Biochem Genet, 1983, 21: 1-13. [41] Bao J S. Toward understanding the genetic and molecular bases of the eating and cooking qualities of rice[J]. Cereal Food World, 2012, 57: 148-156. [42] Kaur K, Singh N. Amylose-lipid complex formation during cooking of rice flour[J]. Food Chem, 2000, 71: 511-517. [43] Putseys J A, Lamberts L, Delcour J A. Amylose-inclusion complexes: Formation, identity and physico-chemical properties[J]. J Cereal Sci, 2010, 51: 238-247. [44] Jane J, Chen Y Y, Lee L F, et al. Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch[J]. Cereal Chem, 1999, 76: 629-637. [45] Debet M R, Gidley M J. Three classes of starch granule swelling: Influence of surface proteins and lipids[J]. Carbohyd Polym, 2006, 64: 452-465. [46] Yoon M R, Rico C W, Koh H J, et al. A study on the lipid components of rice in relation to palatability and storage[J]. J Korean Soc Appl Biol Chem, 2012, 55: 515-521. [47] Ahmad U, Alfaro L, Yeboah-Awudzi M, et al. Influence of milling intensity and storage temperature on the quality of Catahoula rice (Oryza sativa L.) [J]. LWT-Food Sci Tech, 2017, 75: 386-392. [48] Zhou Z, Blanchard C, Helliwell S, et al. Fatty acid composition of three rice varieties following storage[J]. J Cereal Sci, 2003, 37: 327-335. [49] da Silva M A, Sanches C, Amante E R. Prevention of hydrolytic rancidity in rice bran[J]. J Food Eng, 2006, 75: 487-491. [50] Ohta H, Aibara S, Yamashita H, et al. Post-harvest drying of fresh rice grain and its effects on deterioration of lipids during storage[J]. Agric Biol Chem, 1990, 54: 1157-1164. [51] Molteberg E L, Magnus E M, Bjorge J, et al. Sensory and chemical studies of lipid oxidation in raw and heat-treated oat flours[J]. Cereal Chem, 1996, 73: 579-587. [52] Lehtinen P, Kiiliainen K, Lehtomaki I, et al. Effect of heat treatment on lipid stability in processed oats[J]. J Cereal Sci, 2003, 37: 215-221. [53] Moreau R A, Hicks K B. The composition of corn oil obtained by the alcohol extraction of ground corn[J]. J Am Oil Chem Soc, 2005, 82: 809-815.
文章导航

/

浙ICP备05004719号-16
公安备案号:33010302003356
版权所有 © 《中国稻米》编辑部
地址:浙江省杭州市富阳区水稻所路28号 邮编:311400 电话:0571-63370271, 63370368 E-mail:zgdm@163.com
本系统由北京玛格泰克科技发展有限公司设计开发