您好，欢迎访问黑龙江省农业科学院 机构知识库！
黑龙江省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Comparative Metabolome Profiling for Revealing the Effects of Different Cooking Methods on Glutinous Rice Longjing57 (Oryza sativa L. var. Glutinosa)

文献类型： 外文期刊

作者： Guo, Zhenhua 1 ; Cai, Lijun 3 ; Liu, Chuanxue 1 ; Zhang, Yunjiang 1 ; Wang, Linan 1 ; Liu, Hao 4 ; Feng, Yanjiang 1 ; Pan, Guojun 1 ; Ma, Wendong 1 ;

作者机构： 1.Heilongjiang Acad Agr Sci, Rice Res Inst, Jiamusi 157041, Peoples R China

2.South China Agr Univ, Natl Engn Res Ctr Plant Space Breeding, Guangzhou 510642, Peoples R China

3.Heilongjiang Acad Agr Sci, Jiamusi Branch, Jiamusi 157041, Peoples R China

4.Guangdong Acad Agr Sci, Crops Res Inst, Guangzhou 510640, Peoples R China

关键词： glutinous rice; cooking; widely targeted metabolome; multivariate analysis

期刊名称：FOODS （ 影响因子：4.7； 五年影响因子：5.1 ）

ISSN：

年卷期： 2024 年 13 卷 11 期

页码：

收录情况： SCI

摘要： Glutinous rice (GR), an important food crop in Asia, provides prolonged energy for the human body due to its high amylopectin content. The non-volatile metabolites generated by different cooking methods that affect the nutritional value and color of GR are still poorly understood. Herein, a widely targeted metabolomics approach was used to understand the effects of different cooking methods (steaming, baking, and frying) on the metabolite profiles of GR. Compared with other treatments, steamed GR had a brighter color and significantly lower contents of total sugar, starch, amylopectin, and amylose, at 40.74%, 14.13%, 9.78%, and 15.18%, respectively. Additionally, 70, 108, and 115 metabolites were significantly altered in the steaming, baking, and frying groups respectively, and amino acid and carbohydrate metabolism were identified as the representative metabolic pathways based on KEGG annotations. Further evaluation of 14 amino acids and 12 carbohydrates in steamed GR, especially 4-aminobutyric acid, suggested its high nutraceutical value. Additionally, multivariate analysis indicated that total sugar content, amylose content, beta-alanine methyl ester hydrochloride, and 4-aminobutyric acid played a critical role in color formation in raw and cooked GR. Finally, the levels of major amino acids and carbohydrates were quantified by conventional methods to verify the reliability of the metabolome. Consequently, this in-depth understanding of metabolite profiling in normal cooking methods has provided a foundation for the processing of GR products.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：黑龙江省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台