不同品种稻米中碳水化合物的消化特性  

Influence of rice variety on digestion of rice carbohydrate

作　　者：王淑颖[1] 范志红[1] 刘波[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国农业大学学报》2012年第4期129-134,共6页Journal of China Agricultural University

基　　金：国家"十一五"科技支撑项目(2008BAD91B01)

摘　　要：以体外模拟消化方法测定10个品种稻米中碳水化合物的消化特性和淀粉组分,同时测定稻米中直链淀粉的质量分数,以及稻米的胶稠度、糊化温度和质构特性。结果表明:淀粉消化指数以粳糯米最高,粳米样品又高于籼米样品,但各籼米样品间仍有很大差异。直链淀粉质量分数、胶稠度和糊化温度与抗性淀粉质量分数有显著的相关关系(r=0.846,P<0.05;r=-0.765,P<0.01;r=-0.735,P<0.05),但直链淀粉质量分数并不能作为预测淀粉消化特性的有效指标。凝聚性与淀粉消化指数显著正相关(r=0.634,P<0.05),可以利用米饭的质构特性推测其消化特性。In vitro digestion method was used to investigate the carbohydrate digestion rate of 10 rice cultivars, and amylose contents, gel consistency, gelatinization temperature and texture of these samples were also measured during the investigation. The results showed that the waxy Japaonica rice ranks the highest in terms of starch digestion index （SDI） ,followed by the japonica rice cultivars,which are also significantly higher than that of the indica rice cultivars. However, the SDI differs considerably among the indica rice samples. Amylose contents, gel consistency and gelatinization temperature have significant correlation with the resistant starch contents（ r = 0. 846, P〈0. 05; r = - 0.765, P〈0.01 ; r = - 0. 735, P〈0.05）, but the amylose contents could not serve as an indicator to predict starch digestion characteristics. It is noticed that the cohesiveness have a significant positive correlation with SDI （r = 0. 634, P〈0.05）, which suggests that the textural properties of cooked rice may be used to estimate the postprandial glycemic response of the rice cultivars.

关 键 词：稻米 体外消化 直链淀粉 胶稠度 糊化温度 质构 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]