通过谷物稳定技术提高Oryza sativa L.的功能性质和保质期
Eunsu Song1, Hyeeun Gwon1, Jaeyoung Choi1
1Department of Food and Nutrition, College of Natural Sciences, Myongji University, Yongin 17058, Republic of Korea.
Foods (Basel, Switzerland)
|February 26, 2025
概括
一种新的谷物稳定技术 (GST) 通过增加抗性粉和有益化合物来改善米的功能和保质期. 这种方法可以减少腐烂,保持营养价值,并支持可持续的食品加工.
科学领域:
- 食品科学 食品科学 食品科学
- 农业技术 农业技术
- 营养生物化学 营养生物化学
背景情况:
- 米 (Oryza sativa L.) 是韩国的主食作物,面临消费下降和库存增加.
- 传统的储存方法损害了大米的功能性质和长期稳定性.
- 需要创新的加工方法来提高大米的质量和延长保质期.
研究的目的:
- 开发和评估一种谷物稳定技术 (GST),以提高白米 (WR),米 (BR) 和米芽 (RG) 的功能和保质期.
主要方法:
- GST涉及一个单批系统,控制温度周期 (6585°C),旋转 (60rpm),远红外和紫外线照射.
- 一个排气系统去除了水分,气味和杂质,然后空气干燥 (25°C,15小时).
主要成果:
- 在BR (214%) 和WR (27%) 中,GST显著增加了耐性粉,并在BR和RG中增强了植物和八松醇等有益化合物.
- 该技术在90天内降低了水分,酸度和细菌数量,保持了安全的真菌毒素水平.
- 微结构分析显示,粉在WR和BR中的凝化和无形化.
结论:
- 商品及服务税是延长水保质期和提高其营养状况的转型方法.
- 这种技术与减少食物浪费和促进可持续食品加工的全球目标保持一致.
- 通过增强的米产品,GST为改善饮食健康提供了可行的解决方案.
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