等离子高温蒸汽技术对大米血糖生成指数的影响及其机制初探  

Influence and mechanism of plasma high-temperature steam technology on glycemic index of rice

作　　者：王梦倩 葛鹏飞 袁迪 郭敏 王黎明 应剑 WANG Mengqian;GE Pengfei;YUAN Di;GUO Min;WANG Liming;YING Jian(Eight Fresh and healthy(Shenzhen)Food Machinery Co.Ltd.,Shenzhen 518100,China;Nutrition&Health Research Institute,COFCO Corporation,Beijing 102209,China;Beijing Key Laboratory of Nutrition&Health and Food Safety,Beijing 102209,China;Beijing Engineering Laboratory of Geriatric Nutrition&Foods,Beijing 102209,China;Collaborative Innovation Center for Modern Grain Circulation and Safety,Nanjing 210023,China;COFCO Corporation,Beijing 100020,China;Wuhan Polytechnic University Nutrition&Health Research Institute,Wuhan 430023,China)

机构地区：[1]中粮营养健康研究院有限公司,北京102209 [2]营养健康与食品安全北京市重点实验室,北京102209 [3]老年营养食品研究北京市工程实验室,北京102209 [4]江苏省现代粮食流通与安全协同创新中心,江苏南京210023 [5]八鲜康品(深圳)食品机械科技有限公司,广东深圳518100 [6]中粮集团有限公司,北京100020 [7]武汉轻工大学营养健康研究院,湖北武汉430023

出　　处：《食品与发酵工业》2025年第6期97-102,111,共7页Food and Fermentation Industries

基　　金：国家重点研发计划食品营养与安全关键技术研发重点专项(2022YFF1100500)。

摘　　要：该文首次将等离子高温蒸汽加工技术应用于米饭的烹调过程。利用体外模拟消化技术,探究了等离子高温蒸汽方式对米饭血糖生成指数(glycemic index,GI)的影响,对适宜的大米品种进行了筛选,并对该技术调控米饭GI的关键性机制进行了初探。结果表明,大米经等离子高温蒸汽处理后,米饭的体外血糖生成指数(estimated glycemic index,eGI)可降低到中等GI水平,且直链淀粉的含量在15%以上的大米品种的eGI降低效果更好。与普通电饭锅蒸煮相比,经等离子高温蒸汽处理的米饭出现了硬度、黏度均升高的现象。糊化特性显示,具有峰值黏度值高、衰减值小、糊化温度低的特点。观察2种米饭的微观结构,经等离子高温蒸汽处理的米饭中心常存在孔洞或裂缝,可能是由于蒸煮过程中快速高温使得大米溶胀而导致的中空,同时米饭边缘处的气孔更加均匀和致密。X射线衍射未观察到2种处理方式带来的结晶度之间的差异。This article was the first to apply plasma high-temperature steam processing technology to the rice cooking process.Using in vitro simulated digestion technology,the study investigated the impact of the high-temperature steam method on the glycemic index of rice.This study screened appropriate rice varieties for implementing this technology and investigated the key mechanism for regulating the glycemic index(GI)of rice through this technology.Results indicated that plasma high-temperature steam treatment could reduce the in vitro blood glucose generation index of rice to a moderate GI level.Additionally,rice varietied with an amylose content of more than 15%exhibit better effects in reducing the estimated glycemic index(eGI).Compared to cooking rice in a regular electric rice cooker,rice treated with high-temperature steam plasma exhibited an increase in hardness and viscosity.The gelatinization characteristics indicated high peak viscosity,minimal breakdown,and a low gelatinization temperature.When observing the microstructure of two types of rice,it was common to find pores or cracks in the center of the rice treated with high-temperature steam plasma.This phenomenon may be attributed to the rapid increase in temperature during the cooking process,causing the rice to swell and resulting in hollowness.At the same time,the pores at the edges of the rice became more consistent and compact.The X-ray diffraction results did not show any difference in rice crystallinity between the two treatment methods.

关 键 词：等离子高温蒸汽加工 大米 血糖生成指数 机制 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]