米饭冷藏时间对老年人胃排空和体外动态消化特性的影响  

Effect of Cold Storage Time on Gastric Emptying and in Vitro Dynamic Digestion Characteristics of Cooked Rice for the Elderly

作　　者：张苹[1] 伍鹏 段续[2] 陈晓东[1] ZHANG Ping;WU Peng;DUAN Xu;CHEN Xiaodong(School of Chemical and Environmental Engineering,Soochow University,Suzhou 215123,China;College of Food Bioengineering,Henan University of Science and Technology,Luoyang 471023,China)

机构地区：[1]苏州大学化工与环境工程学院,江苏苏州215123 [2]河南科技大学食品与生物工程学院,河南洛阳471023

出　　处：《食品与生物技术学报》2023年第3期94-101,共8页Journal of Food Science and Biotechnology

基　　金：江苏省自然科学基金项目(BK20220492)。

摘　　要：作者旨在定量研究衰老引起的胃肠生理条件变化对米饭的胃排空和动态消化特性的影响。基于老年人与年轻人胃肠道生理条件的差异,利用动态体外人胃消化系统构建了老年人胃生理消化环境,考察了4℃下米饭冷藏时间(6、24、48 h)对胃排空和淀粉水解动力学的影响;结合静态浸泡实验,分析了冷藏米饭的水分质量分数、质构和微观结构的变化。结果表明,随着冷藏时间的增加,静态浸泡过程中米饭的微观结构更加致密,米饭的持水力显著下降,而压痕硬度明显提高;冷藏48 h后,胃半排空时间(t_(1/2))从303.3 min显著增加到630.6 min,而淀粉消化率从15.4%下降为7.4%。研究结果表明,米饭经较长时间冷藏后,在老年人的消化环境中胃排空速度延缓,淀粉水解速率显著降低。该研究为深入理解米饭在老年人胃内的消化特性,选择和优化食物加工及贮藏方式,开发更加适合老年人的淀粉类主食提供理论指导。The objective of this study was to quantitatively investigate the effects of changes in gastrointestinal physiological conditions caused by aging on gastric emptying and dynamic digestion characteristics of cooked rice for the elderly.Based on the differences in the gastrointestinal physiological conditions between the elderly and young adults,the gastric physiological digestive environment of the elderly was constructed by the dynamic in vitro human gastric digestive system.Then,the effects of cold storage time(6,24,48 h)at 4℃on the gastric emptying and starch hydrolysis kinetics of the cooked rice during dynamic in vitro gastric digestion for the elderly were investigated.The changes of water content,texture and microstructure of the refrigerated rice were analyzed by static immersion tests.The results showed that with the increase of cold storage duration,a denser micro structure of cooked rice was shown during static soaking,leading to a significantly decreased water holding capacity of rice and the significantly increased indentation hardness of rice.Accordingly,the gastric emptying half-time(t_(1/2))significantly increased from 303.3 min to 630.6 min,and the starch digestibility decreased from 15.4%to 7.4%after 48 h cold storage.The results showed that the gastric emptying rate of the cooked rice after long-term cold storage would potentially be delayed and the rate of starch hydrolysis might be significantly reduced in the digestive environment of the elderly.This study has provided theoretical guidance for understanding of rice digestion for the elderly and the selection and optimization of food processing/storage methods,contributing to the development of starch-based staple food more suitable for the elderly.

关 键 词：冷藏米饭 老年人胃肠道 体外动态消化 胃排空 微观结构 

分 类 号：TS201.4[轻工技术与工程—食品科学]