Abstract Starch and protein are the two major components of rice and interaction between them will occur during storage. However, whether the interaction between starch and protein impacts rice starch gelatinization is still unclear. In this study, the effects of starch-protein interaction on starch gelatinization (japonica rice) were investigated using a glutelin–starch simulation system under high temperature and humidity storage conditions. A glutelin–starch ratio of 1:4 was used in the simulation system and stored in an artificial climate chamber (40 °C, 60% humidity) for 60 d. The interaction had a significant effect on starch gelatinization. Starch granule particles were broken down, and the bonds of starch granules weakened during interaction with glutelin. The secondary structure of glutelin loosened, as the starch disintegrated the α-helix structure. Correlation analyses revealed that peak viscosity (PV), trough viscosity (TV), and final viscosity (FV) had a significant negative correlation with carbonyl content, and disulfide bonds (P

中文翻译：

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米谷蛋白与淀粉相互作用对模拟贮藏系统中淀粉糊化的影响

摘要 淀粉和蛋白质是大米的两大主要成分，在贮藏过程中会发生相互作用。然而，淀粉与蛋白质之间的相互作用是否影响大米淀粉糊化仍不清楚。在这项研究中，使用谷蛋白-淀粉模拟系统在高温和高湿储存条件下研究了淀粉-蛋白质相互作用对淀粉糊化（粳米）的影响。在模拟系统中使用 1:4 的谷蛋白-淀粉比，并在人工气候室（40°C，60% 湿度）中储存 60 天。相互作用对淀粉糊化有显着影响。淀粉颗粒颗粒被分解，淀粉颗粒在与谷蛋白相互作用过程中的结合力减弱。谷蛋白的二级结构松动，随着淀粉分解α-螺旋结构。相关分析表明，峰值粘度 (PV)、谷值粘度 (TV) 和最终粘度 (FV) 与羰基含量和二硫键 (P