Tamura Masatsugu, Singh Jaspreet, Kaur Lovedeep, Ogawa Yukiharu
Graduate School of Horticulture, Chiba University, 648, Matsudo, Matsudo 271-8510, Japan.
Riddet Institute, Massey University, PB 11 222, Palmerston North 4442, New Zealand.
Food Chem. 2016 Jan 15;191:98-104. doi: 10.1016/j.foodchem.2015.03.127. Epub 2015 Apr 4.
The impact of cooking degree on the starch digestibility of a non-waxy, cooked rice was examined through a simulated gastro-small intestinal in vitro digestion model. The starch hydrolysis of both non-homogenised and homogenised cooked rice samples during simulated digestion was also compared in order to examine the impact of grain structure on starch digestibility. Polished rice grains were cooked in boiling water for 10min (partially cooked) and 20min (fully cooked) to obtain samples of different cooking degree. No significant differences in the equilibrium starch hydrolysis (%) were observed among the partially and fully cooked grains, although significant differences were observed among the uncooked and cooked samples. The equilibrium starch hydrolysis (%) of homogenised rice was higher than its non-homogenised counterpart. These results showed that rice starch digestibility should not be affected by the cooking degrees related to starch gelatinisation, but was influenced by the modification/destruction of the grain structure during mechanical processing.
通过模拟胃肠-小肠体外消化模型，研究了蒸煮程度对非糯性米饭淀粉消化率的影响。为了研究颗粒结构对淀粉消化率的影响，还比较了模拟消化过程中未均质化和均质化米饭样品的淀粉水解情况。将精米在沸水中煮10分钟（半熟）和20分钟（全熟），以获得不同蒸煮程度的样品。尽管未煮和煮熟的样品之间存在显著差异，但半熟和全熟的谷物之间在平衡淀粉水解率（%）上未观察到显著差异。均质化米饭的平衡淀粉水解率（%）高于未均质化的米饭。这些结果表明，大米淀粉消化率不应受与淀粉糊化相关的蒸煮程度的影响，而是受机械加工过程中颗粒结构的改变/破坏的影响。
