摘要
将5种杂粮按不同比例添加到非当季籼米中,通过双螺杆挤压技术制备杂粮重组米。研究不同杂粮及其添加比例对重组米体外消化表征特性的影响,并利用扫描电镜、X射线衍射仪、傅里叶变换红外光谱测定重组米的微观结构、晶体结构,探索杂粮添加影响挤压杂粮重组米体外消化的可能作用机理。结果表明:添加杂粮粉均能提高挤压重组米RS和SDS含量,降低RDS含量和淀粉消化水解率,其中添加燕麦麸皮对挤压重组米的影响最大;杂粮添加均能显著降低挤压重组米的GI值,其中,燕麦麸皮和鹰嘴豆对挤压重组米的GI值影响最为显著,当质量分数为25%时,燕麦麸皮挤压重组米和鹰嘴豆粉挤压重组米的GI值最小,分别为66.63、67.51,属于中GI食物。添加这5种杂粮粉均能促进挤压重组米的老化结晶,提高挤压重组米的回生值和抗消化性,其中添加燕麦麸皮对挤压重组米的影响最大。
Five kinds of coarse grains were added to the non-season indica rice in different proportions,and the recombined rice of the grains was prepared by the twin-screw extrusion technology.The effects of different grains and their addition ratios on the in vitro digestion and characterization characteristics of recombined rice were studied,and Scouldning Electron Microscopy(SEM),X-ray diffraction(XRD)and Fourier Transform Infrared spectroscopy(FTIR)were used to determine the microstructure and crystal structure of the recombined rice,and explore the influence of the addition of grains on the extruded grains and the possible mechanism of in vitro digestion of recombined rice.The results indicated that the addition of multigrain flour could significantly increase the RS and SDS content of the extruded recombined rice and reduce the RDS content and starch digestion and hydrolysis rate.Wherein,the addition of oat bran had the greatest effect on the extrusion of reconstituted rice;the addition of multigrain cereals could significantly reduce the extrusion.And the GI value of the reconstituted rice,oat bran and chickpea powder beans had the most significantly effect on the GI value of recombined rice.When the additive amount was 25%,the minimum GI value of the oat bran extruded recombined rice and chickpea powder extruded recombined rice was 66.63 and 67.51,respectively,being medium GI food.The addition of these five kinds of grains could promote the aging and crystallization of extruded rice,and improve the regenerated value and anti-digestion of extruded rice Sex,wherein,the addition of oat bran had the greatest effect on the extrusion of recombined rice.
作者
邓慧清
吴卫国
廖卢艳
李兆钊
Deng Huiqing;Wu Weiguo;Liao Luyan;Li Zhaozhao(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2022年第6期10-17,共8页
Journal of the Chinese Cereals and Oils Association
基金
湖南省重点领域研发项目(2019NK2131)。
关键词
挤压
杂粮
重组米
消化特性
extrusion
coarse grains
recombined rice
digestive characteristics
