蒸谷处理对糙米和白米食用品质、糊化性质和体外消化性质的影响  

Effects of parboiling treatment on the edible qualities,gelatinization properties and in vitro digestive properties of brown rice and white rice

作　　者：赵康程 谭斌 李森[2] 吴娜娜 ZHAO Kangcheng;TAN Bin;LI Sen;WU Nana(Academy of National Food and Strategic Reserves Administration,Beijing 100037,China;School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China)

机构地区：[1]国家粮食和物资储备局科学研究院,北京100037 [2]上海理工大学健康科学与工程学院,上海200093

出　　处：《浙江大学学报（农业与生命科学版）》2024年第3期443-454,共12页Journal of Zhejiang University:Agriculture and Life Sciences

基　　金：“十四五”国家重点研发计划项目(2022YFF1100503);国家自然科学基金面上项目(32072266)。

摘　　要：本研究对糙米、白米、蒸谷米糙米、蒸谷米白米的食用品质、糊化性质和体外消化性质进行分析。结果表明:蒸谷米糙米和蒸谷米白米的白度分别低于糙米和白米。蒸谷米糙米和蒸谷米白米的食味值(包括米饭食味值、生米食味值)分别低于糙米和白米,并且蒸谷米白米的米饭食味值为70.95±3.72,显著高于蒸谷米糙米(36.13±1.53,P<0.05)。蒸谷米糙米和蒸谷米白米的焓变[分别为(1.39±0.08) J/g、(1.32±0.04) J/g]显著低于糙米和白米[分别为(5.62±0.99) J/g、(8.32±0.17) J/g]。蒸谷米糙米和蒸谷米白米在体外消化240 min时的体外消化率分别为(57.01±0.78)%和(60.23±0.35)%,而糙米和白米在体外消化240 min时的体外消化率分别为(61.90±0.64)%和(66.10±0.16)%。与糙米相比,经过蒸谷处理得到的蒸谷米糙米白度、米饭食味值、焓变均显著降低,且蒸谷米糙米的体外消化率、快速消化淀粉(rapidly digestible starch, RDS)含量和血糖生成指数(glycemic index, GI)降低,缓慢消化淀粉(slowly digestible starch, SDS)、抗性淀粉(resistant starch, RS)含量有所升高。与白米相比,经过蒸谷处理得到的蒸谷米白米白度、米饭食味值、焓变均显著降低,且蒸谷米白米的体外消化率、RDS含量和GI降低,SDS、RS含量也有所升高。本研究可为营养健康米制品的研发提供一定基础。The edible qualities,gelatinization properties and in vitro digestive properties of brown rice,white rice,parboiled brown rice and parboiled white rice were studied.The results showed that the whiteness of parboiled brown rice and parboiled white rice was lower than that of brown rice and white rice,respectively.The taste value(including the taste value of cooked rice and the taste value of raw rice)of parboiled brown rice and parboiled white rice was lower than that of brown rice and white rice,respectively.The taste value of cooked rice of parboiled white rice was 70.95±3.72,which was significantly higher than that of parboiled brown rice(36.13±1.53,P<0.05).The gelatinization enthalpy of parboiled brown rice and parboiled white rice[(1.39±0.08)J/g and(1.32±0.04)J/g,respectively]was significantly lower than that of brown rice and white rice[(5.62±0.99)J/g and(8.32±0.17)J/g,respectively].The in vitro digestibilities of parboiled brown rice and parboiled white rice at 240 minutes were(57.01±0.78)%and(60.23±0.35)%,respectively,while the in vitro digestibilities of brown rice and white rice at 240 minutes were(61.90±0.64)%and(66.10±0.16)%,respectively.The whiteness,taste value of cooked rice and gelatinization enthalpy of parboiled brown rice after parboiling treatment were significantly reduced compared with those of brown rice.In addition,the in vitro digestibility,rapidly digestible starch(RDS)content and glycemic index(GI)of parboiled brown rice were decreased,while the slowly digestible starch(SDS)and resistant starch(RS)contents of parboiled brown rice were increased compared with those of brown rice.The whiteness,taste value of cooked rice and gelatinization enthalpy of parboiled white rice after parboiling treatment were significantly reduced compared with those of white rice.The in vitro digestibility,RDS content and GI of parboiled rice were reduced,while the SDS and RS contents of parboiled white rice were increased compared with those of white rice.This study may provide a basis for the researc

关 键 词：蒸谷米 糙米 食用品质 糊化 消化性质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]