碾磨对不同水稻品种麸皮营养成分的影响。
Influence of milling on the nutritional composition of bran from different rice varieties.
作者信息
Kalpanadevi C, Singh Vasudeva, Subramanian R
机构信息
1Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570 020 India.
2Department of Studies in Food Science and Nutrition, University of Mysore, Mysuru, Karnataka 570 010 India.
出版信息
J Food Sci Technol. 2018 Jun;55(6):2259-2269. doi: 10.1007/s13197-018-3143-9. Epub 2018 Apr 3.
Abstract
The nutritional composition of bran from four rice varieties namely, Jyothi/IR64, Basmati and Agonibora representing high amylose, intermediate amylose and waxy, respectively were evaluated with friction and abrasive mills at different degrees of milling (DOM). Fat and protein content of the bran inversely correlated to amylose content of rice variety. The fat and fibre contents reduced with increased DOM due to increasing starch influx from the endosperm. Abrasive milling produced bran with higher protein content and total dietary fibre, resulting in superior quality bran, while friction milling led to higher fat. Agonibora bran was found to be superior in terms of nutritional quality. Industrial milling resulted in higher protein content in bran, and Jyothi variety had a better amino acid profile.
摘要
对分别代表高直链淀粉、中等直链淀粉和糯性的四个水稻品种（即乔蒂/IR64、巴斯马蒂和阿戈尼博拉）的米糠营养成分，使用摩擦磨和金刚砂磨在不同碾磨程度（DOM）下进行了评估。米糠中的脂肪和蛋白质含量与水稻品种的直链淀粉含量呈负相关。由于胚乳中淀粉流入量增加，随着DOM的增加，脂肪和纤维含量降低。金刚砂磨制得的米糠蛋白质含量和总膳食纤维含量更高，从而得到质量更优的米糠，而摩擦磨则导致脂肪含量更高。发现阿戈尼博拉米糠在营养质量方面更优。工业碾磨使米糠中的蛋白质含量更高，且乔蒂品种具有更好的氨基酸谱。
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