超高壓處理對發芽糙米飯淀粉體外消化特性的影響

王曦 潘見

摘要 [目的]研究超高壓處理對發芽糙米方便米飯消化特性的影響。[方法]以自制發芽糙米為原料，通過模擬發芽糙米飯淀粉體外消化，來分析不同處理壓力及不同存放時間對發芽糙米方便米飯消化性的影響。[結果]超高壓處理能夠提升發芽糙米飯的消化速率，在300.0 MPa下就有較高的消化速率，該壓力下發芽糙米飯中快消化淀粉（RDS）和抗性淀粉（RS）含量分別為64.32%、7.29%，而未處理組為55.41%、11.86%；存放2 d后，400.0 MPa下發芽糙米飯中RDS含量為61.43%，遠大于未處理組的47.47%，RS淀粉含量為850%，低于未處理組的16.68%，但略高于新鮮米飯。[結論]超高壓處理能夠顯著提升發芽糙米飯的消化性，增加發芽糙米飯中RDS含量，降低RS含量，抑制發芽糙米飯的回生，提升發芽糙米飯的品質。

關鍵詞 超高壓；發芽糙米飯；淀粉；消化性

中圖分類號 TS21 文獻標識碼 A 文章編號 0517-6611（2017）13-0096-03

Effect of Ultra-high Pressure Treatment on Starch Digestion of Germinated Brown Rice

WANG Xi， PAN Jian*

（Engineering Research Center of Bio-process in Ministry of Education， Hefei University of Technology， Hefei， Anhui 230009）

Abstract [Objective] The research aimed to study the effect of ultra-high pressure treatment on the digestion characteristics of germinated brown rice. [Method] With the self-made germinated brown rice as raw material， the effects of different treatment pressure and different storage time on the digestibility of germinated brown rice were analyzed by simulating the in vitro digestion of brown rice starch. [Result] Ultra-high pressure could increase the digestion rate of germinated brown rice and had a higher digestion rate at 300.0 MPa. The content of fast digestible starch（RDS） and resistant starch（RS） in germinated brown rice were 64.32% and 7.29% respectively， untreated group was 5541% and 11.86%； Deposit 2 days later， the content of RDS at 400.0 MPa was 61.43% much higher than 47.47% of the untreated group， the RS starch content was 8.50% less than 16.68% of the untreated group， but slightly higher than the fresh rice. [Conclusion] Ultra-high pressure treatment can enhance the digestibility of germinated brown rice， increase the content of RDS， reduce the content of RS， increase the digestibility， inhibit the retrogradation， thereby to enhance the quality of germinated brown rice.

Key words Ultra-high pressure；Germinated brown rice；Starch；Digestive characteristics

隨著飲食營養均衡受到越來越多的人的重視，人們對于稻米的認識從過去的“精”轉變為如今的“全”。發芽糙米作為一種富含各種營養的全谷物食品受到越來越多的關注。

發芽糙米由于外表皮的存在，制作成米飯時不利于水分和熱量的傳導，故不易被消化吸收，市面上也很少見到以發芽糙米為原料制作的方便米飯。筆者通過研究模擬米飯中淀粉體外消化，來分析不同壓力以及不同存放時間對發芽糙米方便米飯消化性的影響，并以此來評價發芽糙米方便米飯的消化性，為發芽糙米飯的品質評價提供理論依據。

1 材料與方法

1.1 材料

1.1.1 原料及主要試劑。……