RS2型抗性淀粉对米线品质及消化特性的影响  

Effects of RS2 Resistant Starch on the Quality and Digestive Characteristics of Rice Noodles

作　　者：董志雄 郑恺 丁文平 常宪辉 陈曦 DONG Zhixiong;ZHENG Kai;DING Wenping;CHANG Xianhui;CHEN Xi(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan 430023,China;Key Laboratory of Refined Processing of Bulk Cereals and Oils,Ministry of Education,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]农产品加工与转化湖北省重点实验室,湖北武汉430023 [3]大宗粮油精深加工教育部重点实验室,湖北武汉430023

出　　处：《食品科技》2023年第6期131-138,共8页Food Science and Technology

基　　金：大宗粮油精深加工教育部重点实验室(武汉轻工大学)开放基金项目(DZLY2021005)。

摘　　要：米线的升糖指数(Glycemic index,GI)普遍较高,其中抗性淀粉的含量对控制GI值起着重要作用。文章通过在大米粉中添加不同含量(0%、5%、10%、20%、40%)的RS2型抗性淀粉(Himaize^(TM)260),探究该淀粉对米线品质及其消化特性的影响。结果表明,加入RS2型抗性淀粉后,混合粉的峰值黏度、最终黏度、回生值等糊化特征值都显著下降(P<0.05)。当添加量达到20%时,米线的断条率从8.33%降低到2.50%,蒸煮损失减小了17%。通过质构分析发现,米线的硬度、咀嚼性和胶着性随着RS2型抗性淀粉含量的增加呈现显著下降趋势(P<0.05)。通过扫描电镜对米线横截面进行观察,发现随着RS2抗性淀粉添加量的增大,米线的截面逐渐呈现不平滑、有颗粒感的现象。体外模拟胃肠道消化结果表明,随着RS2型抗性淀粉添加量的增大,米线中快消化淀粉的含量显著降低,抗性淀粉含量显著升高(P<0.05),当添加量达到40%时,米线的GI值从对照组的78.36降为65.62。研究结果表明,将RS2型抗性淀粉应用到传统米线的制作中,能够显著地降低米线的GI值。Rice noodles usually possess high glycemic index(GI),and the content of resistant starch plays an import role in controlling its GI.In this study,the effect of RS2 resistant starch(Hi-maize^(TM)260)on the quality of rice noodles and their digestive characteristics were investigated by adding different levels(0%,5%,10%,20%and 40%)of RS2 resistant starch to rice flour.Results showed that the paste characteristics such as peak viscosity,final viscosity and rebound value of the mix flour decreaseed significantly(P<0.05)after the addition of RS2 resistant starch.When RS2 resistant starch reached 20%,the breakage rate of the rice noodles reduced from 8.33%to 2.50%and the cooking loss reduced by 17%.Textural analysis revealed that the hardness,chewiness,and adhesiveness of the rice noodles showed a significant decrease with the increasing of RS2 resistant starch content(P<0.05).The cross-section of the rice noodles were observed by scanning electron microscopy and results showed an uneven and grainy cross-section as the amount of RS2 resistant starch added increased.In vitro simulation of gastrointestinal digestion results showed that the content of fast digesting starch in the rice noodles decreased significantly while the content of resistant starch increased significantly(P<0.05)as the amount of RS2 resistant starch increased.The GI decreased from 78.36 in the control group to 65.62 when RS2 resistant starch reached 40%(P<0.05).In conclusion,the result indicated that the application of RS2 resistant starch to the production of traditional rice noodles can significantly reduce the GI value of rice noodles.

关 键 词：RS2型抗性淀粉 米线 品质特性 消化特性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]