不同酶解程度对留胚米粉理化性质及消化性的影响研究OACSTPCD

To study the effects of different degrees of enzymatic hydrolysis on the physicochemical properties and digestibility of rice flour with retained embryos,using embryos retained rice as raw material to prepare embryos retained rice flour with different degrees of enzymatic hydrolysis,the effects of different enzymatic hydrolysis degrees on the nutrient composition,color,particle size,hydration characteristics,gelatinization characteristics,infrared spectra and in vitro digestibility of embryos retained rice flour were investigated.The results showed that the amylose content of the hydrolyzed embryos retained rice flour and its particle size decreased after different enzymatic hydrolysis time;the agglomeration rate of the amylose first decreased and then increased,and reached the smallest when DE value was at 19.98%±0.78%;the dispersion time of the amylose was shortened and its solubility increased;its peak viscosity,vallley viscosity,decay value,final viscosity,retrogradation value and the time of reaching peak viscosity were significantly reduced and the amylose short-range orderliness was destroyed.The rapidly digestiable starch(RDS)content in the hydrolyzed embryos retained rice flour increased significantly.In conclusion,the comprehensive properties of the hydrolyzed embryos retained rice flour was the best when the DE value was 19.98%±0.78%.