臭氧处理对糯米淀粉消化特性的影响研究

Effect of ozone treatment on digestibility of waxy rice starch

为探究臭氧处理对糯米中淀粉消化性能的影响,采用体外消化模拟法测定经不同时间段臭氧处理的糯米中淀粉的消化率及营养组分,同时测定其部分理化性质。结果表明:随着臭氧处理时间的延长,糯米粉中羧基含量增加,氧化程度和米粉颗粒表面破损程度增大。糯米粉糊化后测定其消化特性,臭氧处理能降低其淀粉的消化率;慢消化淀粉和抗性淀粉的含量显著增加,快消化淀粉的含量降低。糯米粉未经糊化直接测定其消化特性,未糊化糯米粉中淀粉的消化特性变化趋势与之相反,且糊化糯米粉中淀粉消化率总体高于生糯米粉。

To study the effect of ozone treatment on digestibility of waxy rice starch, in vitro digestion method was used to investigate the digestion rate and nutrition component of waxy rice starch. As the ozone treatment time increases, the carboxyl content increased and the degree of oxidation increased, and the surface damage of rice flour increased. Oxidative treatment decreased the digestibility of gelatinized waxy rice starch. The slowly digestible starch and resistant starch contents increased significantly, while the rapidly digestible starch content decreased after the oxidation modification（P0.05）. The starch digestibility of raw waxy rice flour was opposite to that of gelatinized starch and the starch digestibility of gelatinized waxy rice flour was higher than that of raw waxy rice flour.