鸡内金不同炮制品对米饭体外消化特性的影响  

Effect of different processed products of inner membrane of chicken gizzard on in vitro digestibility of rice

作　　者：余典武 应天昊 胡杨[1,2,3] 荣建华 YU Dian-wu;YING Tian-hao;HU Yang;RONG Jian-hua(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,Hubei,China;Shenzhen Institute of Nutrition and Health,Huazhong Agricultural University,Shenzhen 518000,Guangdong,China;Shenzhen Institute of Agricultural Genomics,Chinese Academy of Agricultural Sciences,Shenzhen Branch of Guangdong Laboratory of Nanling Modern Agricultural Science and Technology,Shenzhen 518000,Guangdong,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]华中农业大学深圳营养与健康研究院,广东深圳518000 [3]中国农业科学院深圳农业基因组研究所,南岭现代农业科学与技术广东省实验室深圳分中心,广东深圳518000

出　　处：《粮食与油脂》2023年第2期33-39,共7页Cereals & Oils

基　　金：植物基替代蛋白肉绿色制造关键技术联合攻关(SZYJY2022013)。

摘　　要：以籼米饭和糯米饭为底物,研究不同鸡内金炮制品对米饭淀粉消化率、酶活性、淀粉各组分含量、血糖生成指数、粒径大小以及黏度效应的影响,比较不同鸡内金炮制品对提高米饭体外消化特性的作用及可能原因。结果表明:添加鸡内金可以促进米饭消化,炮制品对米饭消化率的影响效果依次为麸炒>醋炒>生品>砂炒>清炒,其中麸炒和醋炒鸡内金在消化60 min时对米饭的促消化效果最好,使籼米米饭消化率由47.79%分别提高到53.33%和52.11%,使糯米米饭消化率由50.01%分别提高到54.38%和52.43%;与对照组相比,添加鸡内金会使米饭中抗性淀粉向快消化淀粉和慢消化淀粉转移,血糖生成指数增加;添加鸡内金会使淀粉粒径减小百分比增加、消化初期样品的黏度降低。Using indica rice and glutinous rice as substrates,the effects of different processed products of inner membrane of chicken gizzard on rice starch digestibility,enzyme activity,starch component content,blood glucose index,particle size and viscosity were studied,and the effects of different inner membrane of chicken gizzard processing products on improving the in vitro digestion characteristics of rice and the possible reasons were compared.The results showed that the addition of inner membrane of chicken gizzard promoted the digestion of rice,and the effect of processed products on the digestibility of rice was bran stir-frying>vinegar stir-frying>raw products>sand stir-frying>stir-frying.Among them,bran stir-frying and vinegar stir-frying inner membrane of chicken gizzard had the best effect on promoting digestion of rice at 60 min,which increased the digestibility of indica rice from 47.79%to 53.33%and 52.11%,respectively,and the digestibility of glutinous rice was increased from 50.01%to 54.38%and 52.43%respectively.Compared with the control group,the resistant starch in rice was transferred to fast digestible starch and slow digestible starch,and the glycemic index increased.The addition of the percentage starch particle size reduction of inner membrane of chicken gizzard increased,and the viscosity of the sample decreased at the initial stage of digestion.

关 键 词：鸡内金 炮制 米饭 体外消化 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]