Page 12 - 《食品科学技术学报》2020年第4期
P. 12

第 38 卷 第 4 期摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 石彦国等: 大米蛋白与蒸煮品质相关性研究进展                                         7


   [25]摇 CHAMPAGNE E T, BETT鄄GARBER K L, KAREN L,    [34]摇 SUN J P,HOU C Y,ZHANG S Y. Effect of protein on
         et al. Unraveling the impact of nitrogen nutrition on  the rheological properties of rice flour [ J]. Journal of
         cooked rice flavor and texture [ J]. Cereal Chemistry,  Food Process and Preservation,2008,32:987 - 1001.
         2009,86(3):274 - 280.                       [35]摇 黄天柱,吴卫国,李高阳,等. 大米理化特性与米饭口
   [26]摇 SINGH N, PAL N, MAHAJAN G, et al. Rice grain and  感品质的相关性研究[J]. 中国食物与营养,2012,18
         starch properties: effects of nitrogen fertilizer application  (3):24 - 28.
         [J]. Carbohydrate Polymers,2011,86(1):219 - 225.  HUANG T Z, WU W G, LI G Y, et al. Research on
   [27]摇 CH魣VEZ M C E, WANG Y J, QUINTERO鄄GUTIER鄄          relativity between rice蒺s physical鄄chemical properties and
         REZ A G, et al. Physicochemical, textural and nutri鄄  mouth鄄feel quality [ J]. Food and Nutrition in China,
         tional characterization of Mexican rice cultivars[J]. Ce鄄  2012,18(3):24 - 28.
         real Chemistry,2011,88(3):245 - 252.        [36]摇 刘桃英,刘成梅,付桂明,等. 大米蛋白对大米粉糊化
   [28]摇 王鹏跃,沈庆霞,路兴花,等. 米蛋白及其组分与米饭                         性质的影响[J]. 食品工业科技,2013,34(2):97 -
         物性及感官的关联特征研究[J]. 食品与机械,2016,                      99,103.
         32(3):24 - 27.                                    LIU T Y, LIU C M, FU G M, et al. Influence of rice
         WANG P Y, SHEN Q X, LU X H, et al. Relevance      protein in rice flour on pasting properties [ J]. Science
         features of rice protein and its components to physical  and Technology of Food Industry,2013,34(2):97 - 99,
         and sensory properties of cooked rice[ J]. Food & Ma鄄  103.
         chinery,2016,32(3):24 - 27.                 [37]摇 BAXTER G, BLANCHARD C, ZHAO J. Effects of glu鄄
   [29]摇 丁得亮,张欣,张艳,等. 市场粳米食味品质及外观品                         telin and globulin on the physicochemical properties of
         质性状间的相关关系[J]. 安徽农业科学,2010,38                      rice starch and flour [ J]. Journal of Cereal Science,
         (9):454 - 456.                                    2014,60(2):414 - 420.
         DING D L, ZHANG X, ZHANG Y, et al. Relationship  [38]摇 BAXTER G, ZHAO J, BLANCHARD C. Albumin sig鄄
         between appearance quality and eating quality of market  nificantly affects pasting and textural characteristics of
         japonica rice [ J]. Journal of Anhui Agricultural Sci鄄  rice flour[J]. Cereal Chemistry, 2010,87(3):37 - 55.
         ences,2010,38(9):454 - 456.                 [39]摇 吴洪恺, 刘世家, 江玲, 等. 稻米蛋白质组分及总蛋
   [30]摇 BALINDONG J L , WARD R M, LIU L, et al. Rice      白质含量与淀粉 RVA 谱特征值的关系[J]. 中国水
         grain protein composition influences instrumental meas鄄  稻科学,2009,23(4):421 - 426.
         ures of rice cooking and eating quality [ J]. Journal of  WU H K, LIU S J, JIANG L, et al. Relationship be鄄
         Cereal Science,2018, 79:35 - 42.                  tween protein composition and total protein content and
   [31]摇 KANG M Y, RICO C W, KIM C E, et al. Physico鄄      starch RVA profile properties in rice[J]. Chinese Jour鄄
         chemical properties and eating qualities of milled rice  nal of Rice Science,2009,23(4):421 - 426.
         from different Korean elite rice varieties[J]. International  [40]摇 卢薇, 夏宁, 王金梅, 等. 大米谷蛋白对大米淀粉理
         Journal of Food Properties,2011,14(3):640 - 653.  化特性的影响[J]. 现代食品科技,2012, 28(12):
   [32]摇 王嘉宇, 徐正进, 张世春, 等. 水稻穗不同部位籽粒                       1632 - 1635.
         品质性状差异的比较[J]. 华北农业学报,2008,23                      LU W, XIA N, WANG J M, et al. Effect of rice glute鄄
         (1):96 - 100.                                     lin addition on physicochemical properties of rice starch
         WANG J Y, XU Z J, ZHANG S C, et al. Comparison    [J]. Modern Food Science and Technology,2012, 28
         in quality traits at different parts within a rice panicle  (12):1632 - 1635.
         [J]. Acta Agriculturae Boreali鄄Sinica, 2008, 23 (1 ):  [41]摇 易翠平. 籼米蛋白质影响其糊化特性的研究进展
         96 - 100.                                         [J]. 粮食科技与经济,2014,39(5):57 - 58,69.
   [33]摇 钱春荣,冯延江,杨静,等. 水稻籽粒蛋白质含量选择                         YI C P. Research progress on the effect of protein on ge鄄
         对杂种早代蒸煮食味品质的影响[ J]. 中国水稻科                         latinization of indica rice[J]. Grain Science and Tech鄄
         学,2007,21(3):323 - 326.                           nology and Economy,2014,39(5):57 - 58,69.
         QIAN C R, FENG Y J, YANG J, et al. Effects of pro鄄  [42]摇 王继馨,张云江,程爱华,等. 水稻蛋白亚基含量对米
         tein content selection on cooking and eating properties of  饭食味的影响 [ J]. 中国农学通报,2008,24 (1):
         rice in early鄄generation of crosses[J]. Chinese Journal of  89 - 92.
         Rice Science,2007,21(3):323 - 326.                WANG J X, ZHANG Y J, CHENG A H, et al. Effects
   7   8   9   10   11   12   13   14   15   16   17