食品科学 ›› 2007, Vol. 28 ›› Issue (6): 39-43.

• 基础研究 • 上一篇    下一篇

微细化处理对大米淀粉物化特性及血糖指数的影响

 汪兰, 张芸, 吴佳, 赵思明, 谢笔钧   

  1. 华中农业大学食品科学技术学院; 华中农业大学食品科学技术学院 湖北武汉430070; 湖北武汉430070;
  • 出版日期:2007-06-15 发布日期:2011-12-31

Study on Physico-chemical Properties and Estimated Glycemic Score of Ball-milled Rice Starches

 WANG  Lan, ZHANG  Yun, WU  Jia, ZHAO  Si-Ming, XIE  Bi-Jun   

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
  • Online:2007-06-15 Published:2011-12-31

摘要: 本实验采用扫描电镜、X-射线衍射、差示量热扫描仪及体外消化法,对微细化大米淀粉的凝聚态结构、颗粒大小、晶体特性、热特性和消化特性、淀粉水解率、水解动力学常数和血糖指数的变化进行了分析。实验结果表明:干法球磨微细化处理对大米淀粉的凝聚态结构和消化性影响显著。经球磨的微细化大米淀粉颗粒分布均匀,粒度减小;有序的微晶区结构被破坏,但亚微晶区结构增加;焓变曲线吸热峰消失,淀粉在常温下开始糊化;抗性淀粉含量显著降低,可消化淀粉含量增加,微细化处理12h可提高血糖指数,但延长球磨时间,淀粉水解率增加不显著。

关键词: 微细化, 大米淀粉, 物化特性, 血糖指数

Abstract: Morphological, crystallinity and thermal properties of ball milled rice starches, with varying different milling time were studied. The granular size of ball-milled rice starch, assayed with scanning electron microscope, became evener and smaller. The starch crystal structure were disrupted, while the amorphous structure enhanced after being ball milled. After ball milling, the thermal properties of starch differed significantly: endothermic peak disappeared and starches were gelatinized at ambient temperature. The resistant starch contents remarkably decrease and the digestible starch increases. Starch hydrolysis rate tends to be nonsignificant but the glycemia index becomes higher than the native starch for ball-milled starch at 12 h milling time.

Key words: micronization, rice starch, physico-chemical properties, estimated glycemic score