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中国精品科技期刊2020
蔡乔宇, 徐晓茹, 周坚, 陈轩, 吕庆云. 不同辅料添加量对挤压重组米的消化特性的影响[J]. 食品工业科技, 2020, 41(16): 16-20. DOI: 10.13386/j.issn1002-0306.2020.16.003
引用本文: 蔡乔宇, 徐晓茹, 周坚, 陈轩, 吕庆云. 不同辅料添加量对挤压重组米的消化特性的影响[J]. 食品工业科技, 2020, 41(16): 16-20. DOI: 10.13386/j.issn1002-0306.2020.16.003
CAI Qiao-yu, XU Xiao-ru, ZHOU Jian, CHEN Xuan, LV Qing-yun. Effect of Different Additives on the Digestibility of Extruded Rice[J]. Science and Technology of Food Industry, 2020, 41(16): 16-20. DOI: 10.13386/j.issn1002-0306.2020.16.003
Citation: CAI Qiao-yu, XU Xiao-ru, ZHOU Jian, CHEN Xuan, LV Qing-yun. Effect of Different Additives on the Digestibility of Extruded Rice[J]. Science and Technology of Food Industry, 2020, 41(16): 16-20. DOI: 10.13386/j.issn1002-0306.2020.16.003

不同辅料添加量对挤压重组米的消化特性的影响

Effect of Different Additives on the Digestibility of Extruded Rice

  • 摘要: 本研究以籼米为主料,在主料中分别添加芦丁、富铬酵母等辅料制备挤压重组米,以市售普通籼米和籼米挤压重组米作为对照,探讨了不同辅料添加量挤压重组米色泽的变化,对α-葡萄糖苷酶和α-淀粉酶的抑制作用,和对挤压重组米的血糖生成指数和体外消化作用的影响。结果表明,芦丁或富铬酵母添加量大于0.05%时,重组米的色泽与普通籼米和籼米挤压重组米有显著差异。芦丁添加量为0.35%时对α-葡萄糖苷酶和α-淀粉酶的抑制率最大,分别为38.54%和62.09%;富铬酵母添加量0.09%时对α-葡萄糖苷酶和α-淀粉酶的抑制率最大,分别为17.93%和40.14%。0.35%芦丁和0.09%富铬酵母的挤压重组米的血糖生成指数(Glycemic index,GI)分别为77.02和78.29,与普通籼米GI值接近。添加0.35%的芦丁或添加任何比例的富铬酵母的快消化淀粉(rapidly digestible starch,RDS)、慢消化淀粉(slowly digestible starch,SDS)和抗性淀粉(resistant starch,RS)均与空白挤压米有显著差异,说明添加0.35%的芦丁或添加富铬酵母均能改善重组米在体外的消化情况,减缓血糖体外的吸收。

     

    Abstract: Indica rice was used as the main material in this study,rutin and chromium rich yeast were added as auxiliary materials to prepare extruded rice. Indica rice and extruded indica rice were used as control group,the color changes of extruded rice with different auxiliary materials,the inhibition of α-glucosidase and α-amylase,and the glycemic index and digestion in vitro of extruded rice were discussed. The results showed that when more than 0.05% rutin or chromiumadd rich yeast was added,the color of extruded rice was significantly different from indica rice and extruded indica rice. When 0.35% rutin was added,the inhibition rates of α-glucosidase and α-amylase were 38.54% and 62.09%,respectively. When 0.09% chromium rich yeast was added,the inhibition rates of α-glucosidase and α-amylase were 17.93% and 40.14%,respectively. When 0.35% rutin or 0.09% chromium rich yeast was added,the GI results was closely to the marketed indica rice,which was 77.02 and 78.29,respectively. Adding 0.35% rutin or adding any proportion of chromium rich yeast,the contents of RDS,SDS and RS were significantly different from the extruded indica rice,indicating that adding 0.35% rutin or adding chromium rich yeast could improve the digestion in vitro and slow down the absorption of blood glucose in vitro.

     

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