食品工业科技2024，Vol.45Issue(20)：215-222,8.DOI:10.13386/j.issn1002-0306.2023120088
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
Effect of Ultrasonic Treatment on the Digestion Characteristics of Glutinous Rice Flour and Optimization of Process to Reduce Glutinous Rice Flour Glycemic Index
摘要
Abstract
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.关键词
糯米粉/超声技术/血糖指数/响应面/体外消化特性Key words
glutinous rice flour/ultrasonic technology/glycemic index/response surface/in vitro digestion characteristics分类
轻工纺织引用本文复制引用
郭宇,杨玉婵,桂祎雯,王东旭,郭元新,邓静..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[J].食品工业科技,2024,45(20):215-222,8.基金项目
江苏省2023年研究生创新计划项目(SJCX232244) （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) （PRKX2023Z12）
常州市农业科技支撑项目(CE20202008). （CE20202008）
