添加油脂和冷冻再加热处理对米粒淀粉体外消化率的多重影响

IF 4.6 Q1 CHEMISTRY, APPLIED Food Hydrocolloids for Health Pub Date : 2023-08-10 DOI:10.1016/j.fhfh.2023.100150
Masatsugu Tamura , Yukari Saito , Takahiro Saito , Hideaki Kobayashi , Akifumi Mikami , Yoshimasa Sasahara
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引用次数: 0

摘要

本研究的目的是研究冷冻大米的特点——添加油脂和冷冻再加热处理对米粒淀粉消化率的多重影响。将菜籽油或其乳化剂按1.2%的重量比例加入抛光后的谷物中,搅拌,煮熟。将煮熟的谷物冷冻,储存在-20°C的冷冻室中,然后在微波炉中重新加热,制成冷冻再加热谷物。冷冻再加热谷物的淀粉水解平衡浓度(C∞)(98.30% ~ 110.92%)显著高于煮熟谷物(95.35% ~ 97.91%),而动力学常数(k) (7.39 × 10−3 ~ 8.98 × 10−3 min−1)显著低于煮熟谷物(9.16 × 10−3 ~ 9.45 × 10−3 min−1)。eGI在86.42 ~ 89.98之间,不受添加油脂、冷冻-再加热或相互作用的显著影响。结果表明,稻谷的C∞和k不受添加1.2%油脂和相互作用的影响,但受冷冻-再加热的影响。
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Multiple effects of oil addition and freezing-reheating treatment on the in vitro starch digestibility of rice grains

The objective of this study was to investigate the multiple effects of the addition of oils and freezing-reheating treatment, which are characteristics of frozen rice, on the starch digestibility of rice grains. Either rapeseed oil or its emulsifier was added to the polished grains at a weight ratio of 1.2%, stirred, and cooked. Cooked grains were frozen, stored in a freezer at -20 °C, and reheated in a microwave oven to prepare frozen-reheated grains. While the equilibrium concentration of starch hydrolysis (C) was significantly higher for frozen-reheated grains (98.30%–110.92%) than for cooked grains (95.35%–97.91%), the kinetic constant (k) was significantly lower for frozen-reheated grains (7.39 × 10−3–8.98 × 10−3 min−1) than for cooked grains (9.16 × 10−3–9.45 × 10−3 min−1). The eGI ranged from 86.42 to 89.98 and was not significantly affected by the addition of oils, freezing-reheating, or the interaction. The results suggested that C and k of rice grains was not affected by the addition of 1.2% of oils and interaction but was affected by freezing-reheating.

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CiteScore
4.50
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审稿时长
61 days
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