Ren Chuanying, Hong Bin, Zheng Xianzhe, Wang Liqun, Zhang Yinglei, Guan Lijun, Yao Xinmiao, Huang Wengong, Zhou Ye, Lu Shuwen
Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China.
College of Engineering Northeast Agricultural University Harbin China.
Food Sci Nutr. 2020 Feb 19;8(3):1709-1717. doi: 10.1002/fsn3.1459. eCollection 2020 Mar.
Germinated brown rice (GBR) is a popular functional food containing considerable amounts of beneficial nutrients and bioactive compounds. Here, autoclaving at 115°C for 20 min was employed to process GBR (AGBR) to evaluate the effect of autoclaving on the nutritional and health function of GBR in microstructure, taste value, aroma, as well as the physiological ingredients. The results showed that autoclaving treatment influenced the starch gelatinization and aroma to improve the taste of cooked AGBR. Autoclaving treatment significantly increased the gamma-aminobutyric acid (GABA) and ferulic acid levels of AGBR ( < .05). In addition, consuming AGBR for 1 month significantly decreased the fasting plasma glucose (FPG), 0.5, 1, and 2 hr postprandial plasma glucose (PPG), triglyceride (TG), total cholesterol (TC), high-density lipoprotein cholesterol (HDL-c), and low-density lipoprotein cholesterol (LDL-c) in metabolic syndrome (MS) patients ( < .05). Therefore, autoclaving treatment, as a promising processing strategy, may both improve the sensory attributes and the nutrition of GBR.
发芽糙米（GBR）是一种广受欢迎的功能性食品，含有大量有益营养成分和生物活性化合物。在此，采用115°C高压灭菌20分钟的方式处理发芽糙米（AGBR），以评估高压灭菌对发芽糙米在微观结构、味觉值、香气以及生理成分方面的营养和健康功能的影响。结果表明，高压灭菌处理影响淀粉糊化和香气，从而改善了蒸煮后AGBR的口感。高压灭菌处理显著提高了AGBR中γ-氨基丁酸（GABA）和阿魏酸的含量（P<0.05）。此外，代谢综合征（MS）患者食用AGBR 1个月后，空腹血糖（FPG）、餐后0.5、1和2小时的餐后血糖（PPG）、甘油三酯（TG）、总胆固醇（TC）、高密度脂蛋白胆固醇（HDL-c）和低密度脂蛋白胆固醇（LDL-c）显著降低（P<0.05）。因此，高压灭菌处理作为一种有前景的加工策略，可能会改善发芽糙米的感官特性和营养。
