蒸煮工艺对米饭中淀粉消化性能的影响

Effects of cooking technologies on in vitro starch digestibility of cooked rice

为研究蒸煮工艺对米饭中淀粉消化特性的影响,为米饭的营养评价和新型电饭煲的开发提供试验数据,该文以3种大米为原料,采用不同加热工艺的机械煲、电脑煲、高压锅和微压力锅蒸煮米饭,用胰酶和糖化酶进行米饭的体外消化试验,研究酶解过程还原糖和葡萄糖含量,用指数模型模拟淀粉的酶解过程。结果表明:蒸煮工艺对米饭酶解后还原糖和葡萄糖的含量有较大影响。不同种类米饭的消化特性有差异,粳稻米饭较籼稻易于消化。采用具有较高的压力和较长焖饭时间的高压锅或微电脑煲制作的米饭的淀粉消化速度较快,酶解生成还原糖和葡萄糖最高,且消化中前期的快消化淀粉(RDS)和慢消化淀粉(SDS)含量较高。建立的基于葡萄糖含量的消化动力学指数方程具有较高的拟和精度。

In order to offer parameters for optimizing techniques and new cooker development,the effect of cooking technologies on starch digestibility of cooked rice was studied.Varieties of rice were cooked by four different types cooker,then the rice was digested with pancreatic enzyme and glucoamylase by in vitro simulative digestion method. The content of reduce sugar and glucose were studied,and adopting non linear maths model depict the character of the changes of glucose in hydrolyzing.Experimental results showed that the content of reduce sugar and glucose hydrolyzed in vitro starch digesting were influenced by varieties of rice and cooking technologies.The japonica rice was more easily digestible than hsien rice.The faster digest velocity and higher content of reduce sugar and glucose would be obtained, and the content of RDS and SDS higher in digesting,when rice cooked with higher cooking temperature and longer steaming time,it was found that the exponential regression equation fit the dynamic response of glucose well.