超声处理对稻米淀粉及谷物功能性质的影响：综述。
Impact of ultrasonic treatment on rice starch and grain functional properties: A review.
机构信息
Chemistry Department, De La Salle University, 2401 Taft, Avenue, Manila 0922, Philippines; Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Laguna, Philippines; Chemistry Department, University of Santo Tomas, Espana, Sampaloc, Manila 1008, Philippines.
Chemistry Department, De La Salle University, 2401 Taft, Avenue, Manila 0922, Philippines; Grain Quality and Nutrition Center, Strategic Innovation Platform, International Rice Research Institute, Los Baños, Laguna, Philippines.
出版信息
Ultrason Sonochem. 2021 Mar;71:105383. doi: 10.1016/j.ultsonch.2020.105383. Epub 2020 Nov 12.
As a green, nonthermal, and innovative technology, ultrasonication generates acoustic cavitation in an aqueous medium, developing physical forces that affect the starch chemistry and rice grain characteristics. This review describes the current information on the effect of ultrasonication on the morphological, textural, and physicochemical properties of rice starch and grain. In a biphasic system, ultrasonication introduced fissures and cracks, which facilitated higher uptake of water and altered the rice starch characteristics impacting textural properties. In wholegrain rice, ultrasonic treatment stimulated the production of health-related metabolites, facilitated the higher uptake of micronutrient fortificants, and enhanced the palatability by softening the rice texture. This review provides insights into the future direction on the utilization of ultrasonication for the applications towards the improvement of rice functional properties.
作为一种绿色、非热和创新的技术，超声处理在水介质中产生声空化，发展出影响淀粉化学和米粒特性的物理力。本文综述了超声处理对大米淀粉和米粒形态、质地和物理化学性质影响的最新信息。在两相体系中，超声处理引入了裂缝和裂纹，促进了更高的水分吸收，并改变了大米淀粉特性，影响了质地特性。在整粒大米中，超声处理刺激了与健康相关的代谢产物的产生，促进了微量元素强化剂的更高吸收，并通过软化大米质地提高了适口性。本文综述为超声处理在提高大米功能特性方面的应用提供了未来的发展方向。
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