低蛋白重组米关键制备技术及功能性评价

Key preparation technology and functional evaluation of low protein restructuring rice

采用挤压工艺制备低蛋白重组米,以崩解值为评价指标,以机筒温度、物料含水率、螺杆转速为考察因素,通过试验得出最佳工艺参数为机筒温度102℃、物料含水率30%、螺杆转速132 r/min,此条件下得到的低蛋白重组米崩解值达到最大值(1 113.9 c P),外观和颜色上非常接近粳米。初步的饮食干预试验可得,喂食低蛋白重组米的肾损伤大鼠体重高于标准饮食和正常大米组,且低蛋白重组米组大鼠的血肌酐、尿素氮、白蛋白水平与标准饮食和正常大米组相比差异显著(Ρ<0.05),表明低蛋白重组米由于含有的蛋白质含量较少,对肾损伤大鼠的肾脏具有一定的保护作用。

The low protein restructuring rice was prepared by extrusion. With the breakdown value of the low protein restructuring rice as an indicator, the effects of barrel temperature, moisture of materials and screw speed as the impact factors, through the experiment the optimal extrusion conditions were obtained that barrel temperature was 102 ℃, moisture of material was 30% and screw speed was 132 r/min. Under the conditions the breakdown value of low protein restructuring rice reached the maximum value （ 1 113.9 cP ） , and the color and appearance of low protein restructuring rice was very close to normal rice. The investigation indicated that the weight of kidney damage rats fed with the low protein restructuring rice was higher than that with the standard diet and normal rice through the animal＇s preliminary diet intervention. The level of serum creatinine, blood urea nitrogen, serum albumin in kidney damage rats fed with low protein restructuring rice was significantly different （P〈0.05） compared to that with standard diet and normal rice. It could be found that because of less protein low protein restructuring rice had a protective effect on kidney damage rats.