Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China.
Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China.
Food Chem. 2018 May 30;249:104-110. doi: 10.1016/j.foodchem.2018.01.007. Epub 2018 Jan 2.
This investigation aims to evaluate the effects of high hydrostatic pressure (HHP) applied prior to germination on functionality and quality of wholegrain-germinated brown rice (GBR). Wholegrain brown rice (WBR) were firstly stressed by HHP treatments (50-350 MPa/20 min), and then incubated at 37 °C to obtain GBR grains after a 2-day soaking period. Gama-aminobutyric acid contents significantly depended on the pressure applied, showing 25% increment in 50 MPa-stressed grains compared to the control. HHP shock led to significantly improved in vitro starch digestibility, which was related to the transformation of crystalline starch granules into amorphous form as consistently revealed by scanning electron microscope imaging and Fourier-transform infrared spectroscopy. HHP-pretreated samples achieved markedly enhanced storability by influencing kinetic curves of lipid hydrolysis and oxidation. These results suggested that metabolic response to HHP during germination could significantly improve functional and quality characteristics of WBR products.
本研究旨在评估发芽前施加高压（HHP）对完整谷粒发芽糙米（GBR）功能和品质的影响。首先，将完整糙米（WBR）用 HHP 处理（50-350 MPa/20 min），然后在 37°C 下浸泡 2 天以获得 GBR 谷物。γ-氨基丁酸含量显著依赖于所施加的压力，与对照组相比，50 MPa 处理的谷物中增加了 25%。HHP 冲击导致体外淀粉消化率显著提高，这与扫描电子显微镜成像和傅里叶变换红外光谱一致表明，结晶淀粉颗粒转化为无定形形式有关。通过影响脂质水解和氧化的动力学曲线，预处理样品显著提高了贮藏稳定性。这些结果表明，发芽过程中对 HHP 的代谢反应可以显著改善 WBR 产品的功能和质量特性。
