Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China; Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Int J Biol Macromol. 2024 Nov;279(Pt 3):135561. doi: 10.1016/j.ijbiomac.2024.135561. Epub 2024 Sep 30.
Brown rice (BR), one of the popular whole grains worldwide, is still limited to consumption due to its rough texture after cooking. Through inspecting structural alteration, this work discloses how heat-moisture treatment (HMT) moisture content (15 %-25 %) and time (1.0 h-3.0 h) modify the starch digestibility and cooked BR texture. The medium moisture content (20 %) allowed the highest pasting viscosity and a uniform network structure of cooked BR. Prolonging the HMT time from 1.0 h to 2.0 h at medium moisture content hindered starch swelling and improved stability. Meanwhile, the relative crystallinity, the surface compactness in nanoscale and R decreased, while the gel network structure was improved, contributing to the softened cooked BR texture and the enhanced starch digestibility. Although the resistant starch content raised to 13.55 % after 3.0 h of HMT, the springiness, gumminess and chewiness of cooked BR degraded, and this should be considered in certain conditions.
糙米（BR）是世界上受欢迎的全谷物之一，但由于烹饪后质地粗糙，其食用仍然受到限制。通过检测结构变化，这项工作揭示了湿热处理（HMT）水分含量（15%-25%）和时间（1.0-3.0 小时）如何改变淀粉消化率和蒸煮糙米的质地。中等水分含量（20%）允许获得最高的糊化粘度和均匀的蒸煮 BR 网络结构。在中等水分含量下，将 HMT 时间从 1.0 小时延长至 2.0 小时会阻碍淀粉的膨胀并提高稳定性。同时，相对结晶度、纳米级表面致密性和 R 值降低，凝胶网络结构得到改善，导致蒸煮后的 BR 质地变软，淀粉消化率提高。尽管经过 3.0 小时的 HMT 后抗性淀粉含量上升至 13.55%，但蒸煮 BR 的弹性、胶粘性和咀嚼性降低，在某些情况下需要考虑这一点。
