内源性物质对不同品种大米淀粉消化性的影响  

Effects of Endogenous Substances on Starch Digestibility in Different Rice Varieties

作　　者：高品涵 薛薇 李婷 张新霞[1,2,3,4] 王莉 王俊仁[5] 陈正行 Gao Pinhan;Xue Wei;Li Ting;Zhang Xinxia;Wang Li;Wang Junren;Chen Zhengxing(National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing,Jiangnan University,Wuxi 214122;School of Food Science and Technology,Jiangnan University,Wuxi 214122;Jiangsu Provincial Engineering Research Center for Bioactive Product Processing,Wuxi 214122;Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education State Key Laboratory of Food Science and Technology,Wuxi 214122;Institute of Modern Agriculture,Jiangsu Provincial Agricultural Reclamation and Development Co.,Ltd.,Nanjing 211800)

机构地区：[1]粮食发酵与食品生物制造国家工程研究中心,无锡214122 [2]江南大学食品学院,无锡214122 [3]江苏省生物活性制品加工工程技术研究中心,无锡214122 [4]江南大学糖化学与生物技术教育部重点实验室,无锡214122 [5]江苏省农垦农业发展股份有限公司现代农业研究院,南京210019

出　　处：《中国粮油学报》2024年第3期33-41,共9页Journal of the Chinese Cereals and Oils Association

基　　金：江苏省重点研发计划项目(现代农业BE2021359-2)。

摘　　要：近年来低血糖生成指数(GI)大米品种被培育出来,但是其产生低GI作用机理并不明确,内源性非淀粉物质作为大米关键成分,对不同GI大米淀粉消化率的影响值得探讨。本研究以典型的2种不同GI大米作为研究对象,探究了去除内源性非淀粉物质对大米淀粉体外消化性、理化性质和微观结构的影响。结果表明,对于低GI品种,蛋白质和膳食纤维的去除显著促进了淀粉消化,使最终消化率提升了7.37%~13.28%,但高GI品种的内源性非淀粉物质对于淀粉消化性的影响并不显著。在理化性质上,蛋白质和膳食纤维的去除将淀粉的膨胀力显著提升至(17.83±0.30)~(13.44±0.27)g/g,显著改变了米粉的糊化特性和热力学特性,从而使其更容易糊化和消化。在微观结构上,去除蛋白质和膳食纤维使淀粉颗粒结构减小了3~8μm,蛋白质、膳食纤维和淀粉的相互作用提高了米粉的有序度和聚集结构。In recent years,rice varieties with low glycemic index(GI)have been developed,but the mechanism of producing low GI is not clear.As the key components of rice,the effects of endogenous non-starch substances on the digestibility of rice starch with different GI are worth exploring.In this study,two typical GI rice varieties were used as research objects to explore the effects of removing endogenous non-starch substances on the in-vitro digestibility,physicochemical properties and microstructure of rice starch.The results indicated that for the low GI rice varieties,the removal of protein and dietary fiber significantly promoted the digestion of starch,and the final digestibility increased by 7.37%to 13.28%,but the effect of endogenous non-starch substances on the digestibility of starch was not significant in the high GI rice varieties.In terms of physicochemical properties,the removal of protein and dietary fiber significantly increased the dilatability of starch to(17.83±0.30)~(13.44±0.27)g/g,and significantly changed the gelatinization properties and thermal properties of rice flour,thus,making it easier to gelatinize and digest.In terms of microstructure,the removal of protein and dietary fiber reduced the grain structure of starch by 3~8μm,and the interaction of protein,dietary fiber and starch improved the order degree and aggregation structure of rice flour.

关 键 词：大米 淀粉消化性 内源性非淀粉物质 血糖生成指数 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]