提高Khai Mod Rin大米粉的技术功能性质和葡萄糖指数,通过自封式冷却循环
Sirisopa Junden1, Atikorn Panya2, Muhammad Umar3
1Department of Food, Agriculture and Natural Resources, Asian Institute of Technology, Pathum Thani 12120, Thailand.
International journal of biological macromolecules
|May 25, 2025
概括
经过修改的Khai Mod Rin大米粉在自封-冷却周期后显示出改善的功能性质和降低的葡萄糖指数. 这一过程提高了其适用于各种食品和非食品应用的适用性,支持食品可持续性.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 长期的粮食安全需要保护像Khai Mod Rin这样的土著大米品种.
- 探索这些独特的水类型的更广泛应用对于可持续性至关重要.
- 开莫德林 (Khai Mod Rin) 米是一种非质的,高血糖指数的品种,在泰国南部保存.
研究的目的:
- 使用自封式冷却 (A/C) 循环,从Khai Mod Rin大米中开发改性粉.
- 研究A/C处理对粉的物理化学和功能性质的影响.
- 评估改性Khai Mod Rin大米粉在功能性食品应用中的潜力.
主要方法:
- 从Khai Mod Rin大米中分离粉.
- 应用自闭式冷却 (A/C) 循环 (0个和5个12小时冷却周期).
- 对耐性粉含量,膨胀能力,溶解性,水/油保持能力,胆酸结合,血糖指数,热性质和晶体结构的分析.
主要成果:
- 空调处理显著增加了耐性粉III型 (RS3) 含量 (从3.69%增加到49.71%).
- 改性粉显示胀能力和溶解性降低,但改善了水和油的容量.
- 胆酸结合能力显著增加,血糖指数下降 (从73.93降至59.31).
- 观察到增强的热特性 (更高的凝化温度,更低的粘合温度) 和转向V型晶体结构.
结论:
- 自封式冷却是一种有效的方法,可以增强Khai Mod Rin大米粉的物理化学和功能性质.
- 修改后的粉表现出更好的特性,包括增加了耐性粉和更好的水/油结合.
- 这些发现突显了Khai Mod Rin大米粉在各种功能性食品和非食品应用中的潜力,有助于粮食可持续性.
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