使用家用米方法降低粉的消化能力:煮过程中粉的结构变化
Quanquan Lin1, Xin Wang2, Min Huang2
1College of Food Science, Northeast Agricultural University, Harbin 150030, China; Zhejiang Tianxi Kitchen Appliance Co., Ltd, Lishui 321404, China; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
International journal of biological macromolecules
|October 29, 2024
概括
一种新的两阶段浸泡方法显著降低了米粉的消化能力和葡萄糖指数 (GI). 这一过程增强了耐性粉 (RS) 和感官质量,提供了更健康的米饭选择.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 粉的消化能力显著影响食后血糖反应.
- 传统的米方法可能无法优化粉结构,从而降低消化能力.
- 开发更健康的水品种和加工方法对于饮食管理至关重要.
研究的目的:
- 设计和评估一种新的家庭过程,以减少各种米类型中粉的消化能力.
- 评估优化方法对大米营养成分,粉特性和感官可接受性的影响.
- 调查处理过的米对粉消化和血糖指数的体外和体内影响.
主要方法:
- 一个两阶段的浸泡过程被开发为日本米,印加米和米.
- 进行了营养分析 (蛋白质,脂质,粉,粉糖比) 和感官评估.
- 在体外粉消化试验中测量了快速消化的粉 (RDS),缓慢消化的粉 (SDS) 和耐性粉 (RS).
- 在体内进行了血糖指数 (GI) 试验.
- 用显微镜 (SEM) 和光谱镜 (FTIR,XRD) 分析了米的微观结构和粉的结晶性.
主要成果:
- 经过处理的米显示蛋白质和脂质含量降低,粉含量相似,粉含量比较高,感官评分改善.
- 在体外消化检测显示,与对照组相比,在经过处理的米中,RDS降低,SDS和RS增加.
- 在体内研究表明,经过处理的印加 (9.11%) 和米 (9.02%) 的GI显著减少.
- SEM显示孔隙性增加,而FTIR和XRD显示处理过的水中增强的短距离顺序和相对结晶性.
结论:
- 两阶段的浸泡过程有效地降低了粉的消化能力和米的葡萄糖指数.
- 增强的短距离顺序和粉的相对晶度是导致消化能力降低的关键因素.
- 这种方法提供了一个实用的方法,可以生产更健康的米饭,改善营养和感官特性.
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