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烹制强度对米饭热力学及消化特性的影响

Effect of Cooking Intensity on Thermodynamics and Digestion Characteristics of Cooked Rice
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摘要 以三江大米(粳型)和星2号米(籼型)为原料,采用DSC、动态流变模拟米饭烹制过程,设置不同的烹制强度探究大米在烹制过程中的相态转变、热力学特性和米饭淀粉、蛋白质的消化性。结果表明,低强度的浸泡条件使米饭黏弹性较低,淀粉易于糊化,具有较高的淀粉和蛋白质消化率。高强度的烹制模式会提高米饭的黏弹质地和糊化程度,淀粉和蛋白质消化率较低。三江米饭的黏弹性与消化性之间存在负相关,星2号米饭的黏弹性与消化性之间的相关性不显著。同一烹制强度下,三江米饭的弹性大于星2号米饭,淀粉和蛋白质消化率小于星2号米饭。 Using Sanjiang rice(Japonica)and Xingerhaomi(Indica)as the raw materials,the cooking process of rice was simulated by DSC and dynamic rheology,and different cooking intensities were set to explore the phase transformation,thermodynamic property and starch and protein digestive characteristics of cooked rice.The low-intensity soaking conditions made the rice less viscoelasticity,at the same time,it made rice gelatinize easily,having higher digestibility of starch and protein.The high-intensity cooking mode would improve the viscoelasticity and gelatinization degree of cooked rice,and reduce the digestibility of starch and protein.There was a negative correlation between viscoelasticity and digestibility of Sanjiang rice.On the contrary,there was no significant correlation of these two indices for Xingerhaomi.Under the same cooking intensities,the elasticity of Sanjiang rice was higher than that of Xingerhaomi,and the digestibility of starch and protein was lower than that of Xingerhaomi.
作者 王丽丽 曹珍珍 李楠楠 贾才华 张宾佳 牛猛 赵思明 熊善柏 房振 Wang Lili;Cao Zhenzhen;Li Nannan;Jia Caihua;Zhang Binjia;Niu Meng;Zhao Siming;Xiong Shanbai;Fang Zhen(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070;Guangdong Midea Group,Guangzhou 510000)
出处 《中国粮油学报》 EI CAS CSCD 北大核心 2020年第8期8-14,共7页 Journal of the Chinese Cereals and Oils Association
基金 国家重点研发计划(2018YFD0400802) 中央高校基本科研业务费专项(2662017QD004)。
关键词 大米 烹制 热力学特性 消化性 rice cooking thermodynamic property characteristic digestibility
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