不同成熟期鲜食水稻中蛋白质的营养消化特性研究-豆柴文库

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不同成熟期鲜食水稻中蛋白质的营养消化特性研究
Title:NutritionalDigestibilityCharacteristicsofProteininFreshlyHarvestedRiceatDifferentStagesofMaturity
Introduction:
Riceisastaplefoodforalargepopulationaroundtheworld,particularlyinAsia.Thenutritionalcontentofrice,includingitsproteincomposition,varieswiththematuritystageatwhichitisharvested.Understandingthenutritionaldigestibilitycharacteristicsofriceproteinatdifferentstagesofmaturityiscrucialforensuringoptimaldietaryintakeandprocessingpractices.Thisstudyaimstoinvestigatethenutritionaldigestibilitycharacteristicsofproteininfreshlyharvestedriceatdifferentstagesofmaturity.
Methodology:
Toconductthisresearch,freshlyharvestedricegrainswerecollectedatdifferentstagesofmaturity;namely,themilkstage,doughstage,andfullymaturestage.Triplicatesampleswereobtainedforeachmaturitystage.Thericegrainswerethenprocessedandanalyzedfortheirproteincontentandcompositionusingstandardmethods.Additionally,invitrosimulateddigestionassayswerecarriedouttoassessthedigestibilityofriceproteinateachmaturitystage.
Results:
Theproteincontentofricevariedwithitsmaturitystage,withthehighestlevelsobservedatthemilkstageandgraduallydecliningasthericematured.Proteomicanalysisrevealednotabledifferencesinthecompositionofriceproteinsacrossmaturitystages.Themilkstageexhibitedahigherproportionofessentialaminoacids,includinglysine,methionine,andtryptophan,whicharecrucialforhumannutrition.Incontrast,thefullymaturestagehadahighercontentofnon-essentialaminoacids,suchasglutamicacidandasparticacid.
Theinvitrosimulateddigestionassaysindicatedthatthedigestibilityofriceproteinwashighestatthefullymaturestagecomparedtotheearlierstages.Thiscouldbeattributedtothechangesinproteinstructureandcompositionduringthematurationprocess.Theresultssuggestedthattheproteininfreshlyharvestedriceatthemilkstagemightbelessaccessiblefordigestionduetohigherproteinencapsulationwithintheendosperm.
Discussion:
Thefindingsofthisstudyhighlightthenutritionaldigestibilitycharacteristicsofproteininfreshlyharvestedriceatdifferen