中国农业大学学报2012，Vol.17Issue(4)：129-134,6.
不同品种稻米中碳水化合物的消化特性
Influence of rice variety on digestion of rice carbohydrate
摘要
Abstract
In vitro digestion method was used to investigate the carbohydrate digestion rate of 10 rice cultivars, and amylose contents, gel consistency, gelatinization temperature and texture of these samples were also measured during the investigation. The results showed that the waxy Japaonica rice ranks the highest in terms of starch digestion index （SDI） ,followed by the japonica rice cultivars,which are also significantly higher than that of the indica rice cultivars. However, the SDI differs considerably among the indica rice samples. Amylose contents, gel consistency and gelatinization temperature have significant correlation with the resistant starch contents（ r = 0. 846, P〈0. 05; r = - 0.765, P〈0.01 ; r = - 0. 735, P〈0.05）, but the amylose contents could not serve as an indicator to predict starch digestion characteristics. It is noticed that the cohesiveness have a significant positive correlation with SDI （r = 0. 634, P〈0.05）, which suggests that the textural properties of cooked rice may be used to estimate the postprandial glycemic response of the rice cultivars.关键词
稻米/体外消化/直链淀粉/胶稠度/糊化温度/质构Key words
rice/in vitro digestion/amylose/gel consistency/gelatinization temperature/texture分类
轻工纺织引用本文复制引用
王淑颖,范志红,刘波..不同品种稻米中碳水化合物的消化特性[J].中国农业大学学报,2012,17(4):129-134,6.基金项目
国家“十一五”科技支撑项目 （）
