不同添加物对挤压重组米血糖生成指数和理化性质的影响  

Effects of Different Additives on Glycemic Index and Physicochemical Properties of Extruded Rice

作　　者：刘成梅[1] 方冲[1] 刘云飞[1] 吴建永[1] 胡秀婷[1] 叶江平 罗舜菁[1] Liu Chengmei;Fang Chong;Liu Yunfei;Wu Jianyong;Hu Xiuting;Ye Jiangping;Luo Shunjing(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《中国食品学报》2020年第3期96-102,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十三五”国家重点研发计划子课题(2017YFD 0401103-6);国家自然科学基金项目(31701641);江西省青年科学基金项目(20192BAB214024)。

摘　　要：研究燕麦膳食纤维、大米蛋白、高直链玉米淀粉的添加对挤压重组米熟化后血糖生成指数(GI)及理化性质的影响。结果表明:高直链玉米淀粉挤压重组米(HMER)熟化后的GI值相比天然大米(NR)显著降低(P<0.05),原因是添加高直链玉米淀粉促使米样形成更多难酶解的V型淀粉结晶。燕麦膳食纤维挤压重组米(DFER)和大米蛋白挤压重组米(RPER)蒸煮后的GI值高于NR而略低于挤压空白米(ER)。红外光谱图和X衍射结果表明:添加燕麦膳食纤维和高直链玉米淀粉会促进挤压重组米的淀粉老化,而添加大米蛋白则会抑制挤压重组米淀粉老化。HMER在透明度和颜色上与天然大米相近,而DFER、RPER则与天然大米差别较大。HMER、DFER、RPER的蒸煮性质和蒸煮后的黏度与挤压空白米(ER)无显著差异(P>0.05)。DFER、RPER蒸煮后的硬度显著低于ER(P<0.05),而HMER和ER的硬度无显著性差别(P>0.05)。The effects of oat dietary fiber,rice protein and high-amylose corn starch on glycemic index after cooking and physical and chemical properties of extruded rice were studied.The results showed that the GI value of high-amylose corn starch extruded rice(HMER)after cooking was significantly lower than that of natural rice(P<0.05),because the addition of high amylose corn starch promoted the formation of V-type starch crystals that are more difficult to hydrolyzed by enzyme.The GI values of oat dietary fiber extruded rice(DFER)and rice protein extruded rice(RPER)after cooking were higher than those of NR but slightly lower than that of extruded blank rice(ER).The results of Infrared spectrum and X-ray diffraction showed that adding oat dietary fiber and high-amylose corn starch would promote starch retrogradation of extruded rice,while adding rice protein would inhibit starch retrogradation.HMER is similar to natural rice in transparency and color,while DFER and RPER are quite different from natural rice.Cooking properties and viscosity after cooking of HMER,DFER,RPER had no significant difference than that of extrusion blank rice(ER)(P>0.05).The hardness of DFER and RPER after cooking was significantly lower than that of ER(P<0.05),while the hardness of HMER and ER had no significant difference(P>0.05).

关 键 词：挤压重组米 血糖生成指数 高直链玉米淀粉 蒸煮 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]