Taking the rice both with similar amylose and different protein contents as the research materials, the relevant characteristics of rice protein and protein component (PC) to physical property and sensory quality were studied. The results showed that the crude protein content of cooked rice changed little, and each PC content decreased to different degrees, in which a substantial reduction in albumin, and globulin changes little. And the rice glutelin content have a significant positive correlation with the total contents of protein components (TCPC) of rice, reduced percentage of glutelin content and TCPC in cooked rice. Most cooked rice physical parameters (RPP) were positively correlated with sensory score. The crude protein and each PC content of rice had certain negative effects on sensory score, especially prolamin, but no significant effect, and had different little effect on RPPs. Rice albumin content had high negative correlation with RPPs (but adhesiveness low), but globulin and most RPPs showed no significant positive correlation (except negative correlative adhesiveness). However,Rice prolamin and glutenin had different degree of negative correlation with most RPPs (except positive correlative adhesiveness), especially rice prolamin. Therefore, rice albumin had negative effects on physical and sensory properties, globulin on the contrary and prolamin had higher negative effects on physical and sensory properties than glutelin. But the advantage of the rice glutenin content was highest among four PCs determines it could play a major role.

Publication Date


First Page


Last Page





[1] Liu Cheng-hai, Zheng Xian-zhe, Ding Ning-ye. Principal component analysis of cooked rice texture qualities [J]. J. Northeast Agri. Uni., 2008, 15(1): 70-74.
[2] 童浩, 徐庆国. 稻米品质与淀粉酶和蛋白组分的关系研究进展[J]. 作物研究, 2013, 27(5): 521-525.
[3] 徐庆国, 童浩, 胡晋豪, 等. 稻米蛋白组分含量的品种差异及其与米质的关系[J]. 湖南农业大学学报: 自然科学版, 2015, 41(1): 7-11.
[4] 刘立军, 常二华, 熊溢伟, 等. 水稻根系分泌物有机酸、多胺与稻米蒸煮品质及蛋白质组份的关系[J]. 扬州大学学报: 农业与生命科学版, 2014, 35(3): 48-53.
[5] 张启莉, 谢黎虹, 李仕贵. 稻米蛋白质与蒸煮食味品质的关系研究进展[J]. 中国稻米, 2012, 18(4): 1-6.
[6] 黄天柱, 吴卫国, 李高阳. 大米理化特性与米饭口感品质的相关性研究[J]. 中国食物与营养, 2012, 18(3): 24-28.
[7] 刘桃英, 刘成梅, 付桂明, 等. 大米蛋白对大米粉糊化性质的影响[J]. 食品工业科技, 2013, 34(2): 97-100.
[8] Singh N, Pal N, Mahajan G, et al. Rice grain and starch properties:Effects of nitrogen fertilizer application [J]. Carbohyd Polym, 2011, 86(1): 219-225.
[9] Baxter G, Blanchard C, Zhao Jian. Effects of glutelin and globulin on the physicochemical properties of rice starch and flour [J]. J. Cereal Sci., 2014, 60(2): 414-420.
[10] Baxter G, Blanchard C, Zhao Jian. Effects of prolamin on the textural and pasting properties of rice flour and starch [J]. J. Cereal Sci., 2004, 40(3): 205-211.
[11] Baxter G, Zhao Jian, Blanchard C. Albumin significantly affects the pasting and textural characteristics of rice flour [J]. Cereal Chem., 2010, 87(3): 250-255.
[12] 易翠平. 籼米蛋白质影响其糊化特性的研究进展[J]. 粮食科技与经济, 2014, 39(5): 57-58, 69.
[13] 刘敬科, 张玉宗, 刘莹莹, 等. 谷子蛋白组分分析研究[J]. 食品与机械, 2014, 30(6): 39-42.
[14] Ju Z Y, Hettiarachchy N S, Rath N. Extraction, denaturation and hydrophobic properties of rice flour proteins [J]. J. Food Sci., 2001, 66(2): 229-232.
[15] Chiang P Y, Yeh A I. Effect of soaking on wet-milling of rice [J]. J. Cereal Sci., 2002, 35(1): 85-94.
[16] Chandi G K, Sogi D S. Biochemical characterization of rice protein fractions [J]. Int. J. Food Sci. Tech., 2007, 42(11): 1 357-1 362.
[17] 路兴花, 庞林江. 水分亏缺对稻米蛋白质组分的影响[J]. 食品与机械, 2012, 28(5): 63-65.
[18] Furukawa S, Tanaka K, Masumura T, et al. Influence of rice proteins on eating quality of cooked rice and on aroma and flavor of sake [J]. Cereal Chem., 2006, 83(4): 439-446.



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.