亚麻籽重组米特性研究

Research on the Characteristics of Flaxseed Reconstituted Rice

通过向重组米中添加不同比例的亚麻籽,制备具有低消化率的亚麻籽重组米,并探究其抗消化机制。DSC和TPA结果表明,添加一定量的亚麻籽可以使重组米内部形成稳定结构,但添加过量的亚麻籽(16%)会降低亚麻籽重组米的抗消化特性,并对重组米的内部结构存在破坏作用。X射线衍射结果表明,亚麻籽的大量添加会导致重组米中淀粉的A型特征峰逐渐转变为V型结晶特征峰;SEM结果发现在亚麻籽重组米加工中产生了过量的脂肪颗粒,表明重组米加工时形成了淀粉-脂质复合物,这种以淀粉-脂质为主要作用的大分子交联,使亚麻籽重组米具有稳定结构和抗消化性,但其过量存在会破坏重组米的质构,并阻碍其抗消化性的进一步提高。而添加8%~12%的亚麻籽可以显著降低亚麻籽重组米的消化率。研究结果为重组米产品开发提供了新方向,为低糖重组米的抗消化提供了理论依据。

In order to develop reconstituted rice with low digestibility,flaxseed reconstituted rice was prepared by adding different proportions of flaxseed to the reconstituted rice and investigating its anti-digestion mechanism.The results of DSC and TPA showed that adding a certain amount of flaxseed could form a stable structure inside the recombinant rice,but adding an excessive amount of flaxseed(16%)would reduce the anti-digestion characteristics of the flaxseed recombinant rice and destroy the internal structure of the recombinant rice.The X-ray diffraction results showed that the addition of large amounts of flaxseed resulted in the gradual transformation of the A-shaped characteristic peak of starch in reconstituted rice into a V-shaped crystalline characteristic peak;the results of SEM found that excessive fat particles were produced in the processing of flaxseed reconstituted rice,indicating that the starch-lipid complex was formed during the processing of reconstituted rice,and this macromolecular cross-linking with starch-lipid as the primary role made the flaxseed recombinant rice had a stable structure and anti-digestibility.However,its excessive presence can destroy the textural structure of recombinant rice and hinder its further improvement of anti-digestibility.The addition of 8%~12%flaxseed can significantly reduce the digestibility of flaxseed reconstituted rice.This study provides a new direction for the development of reconstituted rice products and a theoretical basis for the anti-digestibility of low-sugar reconstituted rice.