超高压处理对发芽糙米饭淀粉体外消化特性的影响

摘要

[Objective] The research aimed to study the effect of ultra-high pressure treatment on the digestion characteristics of germinated brown rice.[Method] With the self-made germinated brown rice as raw material,the effects of different treatment pressure and different storage time on the digestibility of germinated brown rice were analyzed by simulating the in vitro digestion of brown rice starch.[Result] Ultrahigh pressure could increase the digestion rate of germinated brown rice and had a higher digestion rate at 300.0 MPa.The content of fast digestible starch(RDS) and resistant starch (RS) in germinated brown rice were 64.32％ and 7.29％ respectively,untreated group was 55.41％ and 11.86％;Deposit 2 days later,the content of RDS at 400.0 MPa was 61.43％ much higher than 47.47％ of the untreated group,the RS starch content was 8.50％ less than 16.68％ of the untreated group,but slightly higher than the fresh rice.[Conclusion] Ultra-high pressure treatment can enhance the digestibility of germinated brown rice,increase the content of RDS,reduce the content of RS,increase the digestibility,inhibit the retrogradation,thereby to enhance the quality of germinated brown rice.%[目的]研究超高压处理对发芽糙米方便米饭消化特性的影响.[方法]以自制发芽糙米为原料,通过模拟发芽糙米饭淀粉体外消化,来分析不同处理压力及不同存放时间对发芽糙米方便米饭消化性的影响.[结果]超高压处理能够提升发芽糙米饭的消化速率,在300.0 MPa下就有较高的消化速率,该压力下发芽糙米饭中快消化淀粉(RDS)和抗性淀粉(RS)含量分别为64.32％、7.29％,而未处理组为55.41％、11.86％;存放2d后,400.0 MPa下发芽糙米饭中RDS含量为61.43％,远大于未处理组的47.47％,RS淀粉含量为8.50％,低于未处理组的16.68％,但略高于新鲜米饭.[结论]超高压处理能够显著提升发芽糙米饭的消化性,增加发芽糙米饭中RDS含量,降低RS含量,抑制发芽糙米饭的回生,提升发芽糙米饭的品质.