摘要
采用体外模拟消化实验,通过测定米饭中快速消化淀粉(RDS)、慢速消化淀粉(SDS)和抗性淀粉(RS)相对含量的变化,对浸泡(水、0.4%柠檬酸溶液)和超高压(200～600MPa)预处理对米饭消化特性的影响进行了研究。结果表明:浸泡和超高压预处理能提高米饭淀粉中快速消化淀粉和慢速消化淀粉的含量,降低抗性淀粉的含量,提高米饭的消化特性。
By using the in vitro simulated test of carbohydrate digestion, changes of the relative content of rapidly digestible starch （RDS）, slowly digestible starch （SDS）and resistant starch （RS）were tested to study the variation of starch digestion of cooked rice, which were preprocessed by soaking （water or 0.4% Citric acid solution） and ultrahigh pressure （200-600MPa）. Results showed that pretreatment of soaking and ultrahigh pressure could significantly increase the relative contents of RDS and SDS, while decrease that of RS, improve the digestible property of cooked rice.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第11期85-87,共3页
Science and Technology of Food Industry
基金
粗粮及杂豆食用品质改良及深度加工关键技术研究与示范(2012BAD34B05)
关键词
超高压
浸泡
米饭
淀粉
消化特性
ultrahigh pressure
soaking
cooked rice
starch
digestion
