Kong Feng, Zeng Qinghua, Li Yue, Di Xue, Ding Yishuai, Guo Xingfeng
Agricultural Science and Engineering School, Liaocheng University, Liaocheng, China.
Front Nutr. 2022 Aug 22;9:954654. doi: 10.3389/fnut.2022.954654. eCollection 2022.
Brown rice powder is underutilized mainly due to its lower starch digestibility and poor processing performance. The present study investigated the potential of steam explosion on the improvement of nutritional and physicochemical characteristic in brown rice powder and rheological property of paste. Compared with native brown rice powder, steam explosion at 0.5 MPa for 7 min increased the water-extractable arabinoxylans (5.77%), reducing sugar content (21.04%), and iodine blue value (30.38%), which indicated steam explosion that destroyed the intact cells of brown rice. Later the crystalline structure of brown rice powder was destroyed into an amorphous structure by steam explosion. Steam explosion enhanced the degree of gelatinization (4.76~351.85%) and solvent retention capacity (SRC) of brown rice powder, compared with native sample. The effect on the intact cells and starch structure of brown rice caused the starch digestibility enhancement remarkable. Viscoelastic profiles confirmed that steam explosion weakened the paste strength and elasticity corresponded with hardness and cohesiveness by increasing the loss factor (tanδ). This work provided important information for brown rice powder modified by steam explosion (0.5 MPa, 7 min) with good nutritional property (nutrients and digestibility) and processability (SRC, textural, and rheological property). Steam exploded brown rice powder (0.5 MPa, 7 min) could serve as a potential ingredient widely used in food products.
糙米粉的利用率较低，主要是因为其淀粉消化率较低且加工性能较差。本研究探讨了蒸汽爆破对改善糙米粉营养和理化特性以及糊化流变学特性的潜力。与天然糙米粉相比，在0.5 MPa下进行7分钟的蒸汽爆破可使水可提取阿拉伯木聚糖含量增加5.77%、还原糖含量增加21.04%、碘蓝值增加30.38%，这表明蒸汽爆破破坏了糙米的完整细胞。随后，糙米粉的晶体结构通过蒸汽爆破被破坏成无定形结构。与天然样品相比，蒸汽爆破提高了糙米粉的糊化程度（4.76%~351.85%）和溶剂保留能力（SRC）。对糙米完整细胞和淀粉结构的影响显著提高了淀粉消化率。粘弹性曲线证实，蒸汽爆破通过增加损耗因子（tanδ）降低了糊化强度和弹性，这与硬度和内聚性相对应。这项工作为通过蒸汽爆破（0.5 MPa，7分钟）改性的糙米粉提供了重要信息，该糙米粉具有良好的营养特性（营养成分和消化率）和加工性能（SRC、质地和流变学特性）。蒸汽爆破糙米粉（0.5 MPa，7分钟）可作为一种潜在成分广泛应用于食品中。
