改善米质量:不同加工处理对功能和营养的影响
Yang Chen1, Jianwen Xie1, Run Zhou1
1College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu Province 212003, China.
Food chemistry: X
|February 2, 2026
概括
发酵,挤出膨胀和发芽通过降低粉消化能力和血糖指数 (GI) 来改善棕米粉 (BRF). 用特定细菌发酵显著增强了诸如玛-氨基黄油酸之类的有益化合物.
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
- 谷物加工 谷物加工
背景情况:
- 棕米粉 (BRF) 是一种全谷物产品,具有潜在的健康益处.
- 加工方法可以修改BRF的营养和功能性质.
- 像 phytic 酸这样的反营养因素可以限制 BRF 中的营养生物可用性.
研究的目的:
- 为了比较乳酸细菌发酵,挤出膨胀和发芽对BRF的影响.
- 评估粉结构,加工特性和生物活性成分的变化.
- 确定最佳的加工方法,以开发改进的BRF产品.
主要方法:
- 乳酸细菌发酵 (使用Pediococcus pentosaceus JS35和Lactobacillus acidophilus) 的方法
- 挤出膨胀 膨胀 挤出膨胀
- 发芽 发芽 发芽 发芽
- 分析了粉的消化性,血糖指数 (GI),加工特征,植物酸,胺酸和粉含量.
主要成果:
- 所有方法都降低了粉的消化能力和GI,并降低了植物酸含量.
- 发酵显著降低了粉水解率 (C∞),从72.36%降至47.23%,GI降至51.56.
- 发酵的BRF显示结晶性降低,凝化度,总粉和植物酸降低,胺酸和粉酸增加.
结论:
- 乳酸细菌发酵是一种增强棕米粉的有希望的方法.
- 加工方法改善了BRF的营养状况,并减少了反营养因素.
- 发酵BRF适用于开发全谷物和低GI食品.
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