The composition and structure of starch are important indicators to evaluate the quality of rice, but the effect of protein on structural properties of rice has always been controversial. In the present study, the rheological properties and thermal properties were combined to investigate the effects of protein on mechanical and inner structure changes of rice kernel during cooking. The morphologic changes in overall form and inner structure of the kernel showed the limited and uneven gelatinization of starch, and reflected the good heating stability of protein. The comparison of molecular mobility in H2O/D2O reflected the special gelatinization behavior of starch and the hydrophobicity of protein during cooking. The similar proton distributions between starch, starch-protein mixture and rice flour indicated the weak interactions between starch and protein. The results of Fourier transform infrared spectra, thermogravimetric analysis and transmission electron microscope confirmed the wrapping effect of starch and surface interactions with protein.

中文翻译：

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蒸煮过程中米仁蛋白质和淀粉分子和形态变化的研究。

淀粉的组成和结构是评估稻米品质的重要指标，但是蛋白质对稻米结构特性的影响一直存在争议。在本研究中，结合流变性质和热性质来研究蛋白质对蒸煮过程中米粒机械和内部结构变化的影响。籽粒的总体形态和内部结构的形态变化表明淀粉的糊化作用有限且不均匀，反映出蛋白质良好的加热稳定性。H2O / D2O中分子迁移率的比较反映了蒸煮过程中淀粉的特殊糊化行为和蛋白质的疏水性。淀粉之间的质子分布相似，淀粉-蛋白质混合物和大米粉表明淀粉与蛋白质之间的相互作用较弱。傅立叶变换红外光谱，热重分析和透射电子显微镜的结果证实了淀粉的包裹作用以及与蛋白质的表面相互作用。