Zhang Yu, Li Fan, Huang Kai, Li Sen, Cao Hongwei, Xie Jian, Guan Xiao
School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China.
Food Chem X. 2023 Mar 4;17:100627. doi: 10.1016/j.fochx.2023.100627. eCollection 2023 Mar 30.
A long-term consumption of white rice increases the risk of T2D. Finding an appropriate milling degree (MD) of rice balancing nutrition and palatability benefits public health. This study investigated effects of MD-0 s, 5 s, 60 s on morphological, cooking and textural properties of rice. Texture profile analysis showed that milling decreased hardness, while increased adhesiveness of rice. SEM images showed that milling induced notches and structural damage, which facilitated gelatinization of rice determined by DSC. Leached starch was further analyzed by size exclusion chromatography and chain-length distribution. Pearson correlation analysis revealed that milling induced more leached shot-chain amylose and long-chain amylopectin, which decreased hardness and increased adhesiveness of cooked rice. Collectively, milling-induced changes of starch gelatinization and fine structure of leached starch were decisive factors of rice texture. Moderate processing improved the texture of brown rice and maintained nutrients. This would provide guidance for the health industry of whole grains.
长期食用白米会增加患2型糖尿病的风险。找到合适的大米碾磨度以平衡营养和口感对公众健康有益。本研究调查了0秒、5秒、60秒碾磨度对大米形态、蒸煮和质地特性的影响。质地剖面分析表明，碾磨降低了大米的硬度，同时增加了粘性。扫描电子显微镜图像显示，碾磨会导致缺口和结构损伤，这促进了通过差示扫描量热法测定的大米糊化。通过尺寸排阻色谱法和链长分布对浸出淀粉进行了进一步分析。Pearson相关性分析表明，碾磨会产生更多的短链直链淀粉和长链支链淀粉，这降低了米饭的硬度并增加了粘性。总体而言，碾磨引起的淀粉糊化变化和浸出淀粉的精细结构是大米质地的决定性因素。适度加工改善了糙米的质地并保留了营养成分。这将为全谷物健康产业提供指导。
