| 混配比例及加工方式对“降糖稻1号”稻米产品抗性淀粉含量的影响 |
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| 引用本文： | 孙志敏,白建江,朱辉明,孙春龙,朴钟泽,郝再彬.混配比例及加工方式对“降糖稻1号”稻米产品抗性淀粉含量的影响[J].核农学报,2012(2):318-323. |
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| 作者姓名： | 孙志敏 白建江 朱辉明 孙春龙 朴钟泽 郝再彬 |
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| 作者单位： | 桂林理工大学化学与生物工程学院;上海市农业科学院作物育种栽培研究所;吉林大学植物科学学院 |
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| 基金项目： | 上海市基础研究重点项目(10JC1413900) |
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| 摘 要： | 以高抗性淀粉含量功能性粳稻品系"降糖稻1号"稻米为主要材料,研究其与不同比例稻米混配后经蒸煮、膨化、制作米粉及发酵加工后,对稻米产品直链淀粉含量和抗性淀粉(RS)含量的影响。结果表明,稻米中RS含量随加工温度和加工压力的提高而大大降低,表明"降糖稻1号"不宜高温高压蒸煮、膨化、加工米粉和发酵食品。"降糖稻1号"与"金丰"稻米按不同比例混合蒸煮后,其直链淀粉含量、RS含量及蒸煮品质有明显改善,"降糖稻1号"与"金丰"稻米以2:1混配,不仅明显改善米饭的食味,而且RS含量能保持较高的水平。
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| 关 键 词： | “降糖稻1号” 混配 加工 抗性淀粉(RS) |
EFFECTS OF MIXING RATIO AND PROCESSING METHODS ON RESISTANT STARCH CONTENT OF PRODUCTS OF RICE ‘JIANGTANGDAO 1’ |
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| SUN Zhi-min,BAI Jian-jiang,ZHU Hui-ming,SUN Chun-long,PIAO Zhong-ze,HAO Zai-bin.EFFECTS OF MIXING RATIO AND PROCESSING METHODS ON RESISTANT STARCH CONTENT OF PRODUCTS OF RICE ‘JIANGTANGDAO 1’[J].Acta Agriculturae Nucleatae Sinica,2012(2):318-323. |
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| Authors: | SUN Zhi-min BAI Jian-jiang ZHU Hui-ming SUN Chun-long PIAO Zhong-ze HAO Zai-bin |
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| Institution: | 1(1.College of Chemistry and Bioengineering,Guilin University of Technology,Guilin,Guangxi 541004; 2.Crop Breeding and Cultivation Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai 201106; 3.College of Plant Science,Jilin University,Changchun,Jilin 130012) |
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| Abstract: | The high resistant-starch-content rice ’Jiangtangdao 1’ was mixed with rice "Jinfeng" and glutinous rice,and the effects of processing treatments including steaming,puffing,making rice noodle and fermentation on the resistant starch(RS) content of the mixed rice were studied.The results showed that:(1) RS content of rice was significantly reduced with the increase of processing temperature and pressure,which indicated that the processing methods of steaming,puffing,making rice noodle and fermentation were not the suitable processing treatments of ’Jiangtangdao 1’.(2) While the rice’Jiangtangdao 1’were mixed with rice ’Jinfeng’ in different ratios,the contents of amylase and RS,and the steaming quality were all improved significantly.While the ratio of rice ’Jiangtangdao 1’ and ’jinfeng’ was 2:1,both the sensory quality and RS content would be satisfied. |
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| Keywords: | rice ’Jiangtangdao 1’ mixture processing treatment resistant starch(RS) |
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