Zhou Tao, Zeng Zhilong, Fan Jianwei, Lu Manman, Li Yijia, Yang Yuwen, Li Junhan, Shi Siyu, Chen Shuoying, Liu Xiong
College of Food Science, Southwest University, Chongqing 400715, China.
College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
Int J Biol Macromol. 2025 Sep;321(Pt 2):146447. doi: 10.1016/j.ijbiomac.2025.146447. Epub 2025 Jul 30.
This study investigated the influence of deacetylated konjac glucomannan (DKGM) on the quality, retrogradation and digestion properties of instant black highland barley rice (IBHBR). Compared with KGM, DKGM shortened the cooking time of IBHBR by 21.78 %, reduced cooking loss by 47.63 %, and decreased hardness by 44.70 %. In addition, DKGM enhanced water absorption capacity and viscoelasticity, thereby improving cooking properties and textural characteristics of IBHBR. Following 7 days of storage at 4 °C, IBHBR exhibited increased retrogradation enthalpy, relative crystallinity, and short-range molecular ordering. However, the inclusion of DKGM suppressed these retrogradation parameters. A more continuous gel network structure was observed in the DKGM-added samples, with the porosity increasing from 29.54 to 48.59 %, suggesting that DKGM retarded starch retrogradation. Importantly, DKGM with a degree of deacetylation of 63.57 % increased the resistant starch while reducing the rapidly digestible starch, yielding an estimated glycemic index of 68.34 and classifying it as a medium-glycemic index food. This effect may be attributed to the enhanced interaction between DKGM and starch molecules and inhibit digestive enzymes activity. These findings offer meaningful insights for the formulation of instant rice products with improved nutritional benefits, including enhanced resistance to both retrogradation and enzymatic digestion, by incorporating DKGM with a moderate degree of deacetylation.
本研究考察了脱乙酰魔芋葡甘聚糖（DKGM）对即食黑青稞米（IBHBR）品质、老化及消化特性的影响。与魔芋葡甘聚糖（KGM）相比，DKGM使IBHBR的蒸煮时间缩短了21.78%，蒸煮损失降低了47.63%，硬度降低了44.70%。此外，DKGM提高了吸水性和粘弹性，从而改善了IBHBR的蒸煮性能和质地特性。在4℃储存7天后，IBHBR的老化焓、相对结晶度和短程分子有序度增加。然而，添加DKGM抑制了这些老化参数。在添加DKGM的样品中观察到更连续的凝胶网络结构，孔隙率从29.54%增加到48.59%，表明DKGM延缓了淀粉老化。重要的是，脱乙酰度为63.57%的DKGM增加了抗性淀粉，同时降低了快速消化淀粉，估计血糖生成指数为68.34，将其归类为中等血糖生成指数食物。这种效果可能归因于DKGM与淀粉分子之间增强的相互作用以及对消化酶活性的抑制。这些发现为通过加入适度脱乙酰度的DKGM来配制具有改善营养益处的即食米产品提供了有意义的见解，包括增强对老化和酶消化的抗性。
