Protein structural properties, proteomics and flavor characterization analysis of rice during cooking

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-11-17 DOI:10.1016/j.foodchem.2024.142101

Donghao Zhang, Yanpei Cai, Fei Lao, Jihong Wu

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Abstract

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.

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大米蒸煮过程中的蛋白质结构特性、蛋白质组学和风味特性分析

本研究分析了不同蒸煮阶段大米蛋白质结构、蛋白质剖面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和焖两个阶段。蛋白质解折和聚集是蛋白质结构特征发生显著变化的重要原因。蛋白质二硫异构酶和富含甘氨酸的 RNA 结合蛋白可作为标记因子来描述煮饭过程中的变化特征。醛类、酯类和醇类的浓度在蒸煮过程中逐渐降低。杂环主要存在于煮饭和焖饭中。脂肪酸降解、淀粉/蔗糖代谢、糖酵解/葡萄糖生成和其他反应途径与大米的香气品质密切相关。醛、酮和杂环与蛋白质表面疏水性、二级结构组成和其他结构特性的变化相关。这项研究初步确定了香气特征与大米蛋白质之间的关系。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.