超声处理对糯米粉消化特性的影响及降低糯米粉血糖生成指数工艺优化OA北大核心CSTPCD
Effect of Ultrasonic Treatment on the Digestion Characteristics of Glutinous Rice Flour and Optimization of Process to Reduce Glutinous Rice Flour Glycemic Index
目的:为研究超声波处理对糯米粉消化特性及血糖生成指数(Glycemic index,GI)的影响.方法:以GI值为指标,通过单因素实验和响应面法研究糯米粉乳液浓度、超声功率、超声时间、干燥温度4个因素对糯米粉消化性的影响.研究表明,超声作用可以使淀粉间组分相互转化,提高抗性淀粉含量,并显著(P＜0.05)降低糯米粉的GI值.糯米粉乳液浓度30％、超声功率400 W、超声时间4 min、干燥时间49 ℃,糯米粉的GI值降低至76.31(比普通糯米粉降低14.22％),与响应面回归方程预测值(76.28)相近,表明该回归模型可用于优化糯米粉超声处理工艺.且超声处理并未改变糯米粉的晶型.结论:该法可以提高糯米粉的抗消化性,可为进一步开发低GI糯米粉提供实验思路.
Objective:To study the effect of ultrasonic treatment on the digestion characteristics and glycemic index(GI)of glutinous rice flour.Methods:With GI value as the index,the effects of four factors,including emulsion concentration,ultrasonic power,ultrasonic time and drying temperature,on the digestibility of glutinous rice flour were studied by single factor test and response surface method.The results showed that ultrasound could transform the components between starches,increase the content of resistant starch,and significantly(P＜0.05)reduce the GI value of glutinous rice flour.The GI value of glutinous rice flour decreased to 76.31(14.22％lower than that of ordinary glutinous rice flour)with 30％emulsion concentration,400 W ultrasonic power,4 min ultrasonic time and 49℃,which was similar to the predicted value of the response surface regression equation(76.28),indicating that the regression model could be used to optimize the ultrasonic treatment process of glutinous rice flour.The crystal form of glutinous rice flour was not changed by ultrasonic treatment.Conclusion:This method could improve the digestibility of glutinous rice flour and provide experimental ideas for the further development of low GI glutinous rice flour.
郭宇;杨玉婵;桂祎雯;王东旭;郭元新;邓静
江苏科技大学粮食学院,江苏省粮食生物加工工程研究中心,江苏镇江 212100四川旅游学院烹饪科学四川省高等学校重点实验室,四川成都 610100
轻工业
糯米粉超声技术血糖指数响应面体外消化特性
glutinous rice flourultrasonic technologyglycemic indexresponse surfacein vitro digestion characteristics
《食品工业科技》 2024 (020)
215-222 / 8
江苏省2023年研究生创新计划项目(SJCX232244);烹饪科学四川省高等学校重点实验室2023年度资助项目(PRKX2023Z12);常州市农业科技支撑项目(CE20202008).
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