淀粉精细分子结构和水分含量对煮白米饭淀粉消化率的综合影响。
Combined effects of starch fine molecular structures and water content on starch digestibility of cooked white rice.
机构信息
School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou, Jiangsu 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China.
出版信息
Int J Biol Macromol. 2022 Aug 31;215:192-202. doi: 10.1016/j.ijbiomac.2022.06.116. Epub 2022 Jun 18.
Although the starch digestibility of cooked white rice has been investigated with regard to its relation to starch structure, it is not yet clear how starch molecular structure and water content affect its digestion rate. To investigate this, the in vitro starch digestibility and molecular structure of 10 rice varieties with a range of rice-to-water cooking ratios were investigated. As expected, starch digestibility varied with different conditions. Typically, a higher amylose content resulted in a lower maximum digestion extent for a given water content. Having relatively more and longer amylopectin intermediate chains caused a slower starch digestion rate, but only with rice-to-water ratios between 1:1 and 1:1.2. These results could prove useful to find combinations of starch fine molecular structures and water contents to produce cooked rice with low glycemic index.
虽然已经研究了烹饪白米饭的淀粉消化率与其淀粉结构的关系，但淀粉分子结构和含水量如何影响其消化速度仍不清楚。为了研究这一点，研究了 10 种不同煮饭比例的大米品种的体外淀粉消化率和分子结构。不出所料，淀粉消化率因条件而异。通常，在给定的含水量下，较高的直链淀粉含量导致较低的最大消化程度。具有相对更多和更长的支链淀粉中间链会导致淀粉消化速度变慢，但仅在米水比为 1:1 到 1:1.2 之间。这些结果可能有助于找到淀粉精细分子结构和含水量的组合，以生产低血糖指数的熟米饭。
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