摘要
本文介绍了稻米淀粉的分类和存在形态,综述了常用物理改性方法——水热处理(包括湿热处理、退火和蒸制等)改变稻米淀粉结构和成分,以及影响稻米淀粉血糖生成指数(GI)的机制.分析了影响水热处理及后续回生过程效果的因素(原料淀粉组成、温度、时间、含水量、处理次数等),并讨论了高静压、超声和微波等新型非加热淀粉物理改性方法改变稻米淀粉GI的技术特点.文章最后指出,采用加压蒸煮、高静压、超声及微波复合处理准确控制淀粉迁移、重组、糊化和回生过程,可能是未来采用物理改性方法生产低GI食物的趋势.
Abstract
This article introduced the classification and existing forms of rice starch,and reviewed the mechanisms on altering starch structure and components for influencing glycemic index(GI)level of rice starch by usual physical modification method--hydrothermal treatment,which includes heat moisture treatment,annealing and parboiling,analyzed the factors(components of raw material,temperature,duration,water content,treatment times etc.)affecting the effect of hydrothermal treatment and subsequent retrogradation process,and discussed the technical characteristics of new starch modification methods such as high static pressure,ultrasound and microwave treatments etc.Finally,the article pointed out that comprehensively utilizing the treatments of pressured parboiling,high static pressure,ultrasound and microwave to precisely control the process of starch transferring,rearrangement,gelatinization,retrogradation may be the trend for producing low GI food by physical modification in future.
基金项目
广东省重点领域研发计划项目(2022B0202060002)
广东省水稻育种新技术重点实验室项目(2023B1212060042)
广东省农业科学院水稻研究所优谷计划项目(2023YG03)
维普
万方数据