摘要
为探究胚芽米在发芽过程中结构、理化和功能特性的变化,本研究以稻花香为原料制备胚芽米,将获得的胚芽米发芽处理0、12、24、36和48 h,通过扫描电镜、傅里叶红外及X-射线衍射等分析方法,分析胚芽米在发芽过程中的变化。结果表明,胚芽米萌发12 h后,淀粉酶活性显著提升(P<0.05),萌发48 h后,胚芽米中总淀粉含量下降了10.86%,直链淀粉含量先升高后降低,此外估计血糖生成指数(Estimated glycemic index,eGI)降低了3.30。发芽36 h后,γ-氨基丁酸含量达到最大值为138.09 mg/100 g,比萌发前提高了6.89倍。发芽48 h后,游离多酚和游离黄酮的含量分别为103.98 mg/100 g和53.12 mg/100 g,较未处理样品分别增加了90.75%和24.93%。发芽前胚芽米DPPH、ABTS、T-AOC和FRAP抗氧化能力分别为5.37%、2.70%、6.37 U/mg和0.48 mmol Fe^(2+)/g,萌发48 h后分别提升了158.29%、169.63%、41.92%和14.58%。同时发芽后,糊粉细胞空腔结构边缘明显钝化,胚芽米中的淀粉和蛋白质等大分子经历了持续的水解,导致大米结构松散、淀粉结晶度和有序度降低。研究证实,发芽处理可以降低胚芽米eGI值,提升γ-氨基丁酸等活性物质含量,为更多功能大米、营养大米的开发与发芽米制品的研究提供理论基础。
In this investigation,germ rice derived from Daohuaxiang was utilized to examine the alterations in morphology,structure,and functional properties of germ rice throughout the germination process.The obtained germ rice was germinated for varying durations of 0,12,24,36 and 48 h.The changes of germ rice during germination were analyzed by scanning electron microscopy(SEM),Fourier-transform infrared spectroscopy(FTIR),and X-ray diffraction(XRD)analysis methods.The findings revealed a significant increase(P<0.05)in amylase activity at 12 h post-germination,accompanied by a 10.86% reduction in total starch content after 48 h.Furthermore,there was an initial rise followed by a decline in amylose content.Notably,the estimated glycemic index exhibited a decrease of 3.3.Following 36 h of germination,the peak gamma-aminobutyric acid content reached 138.09 mg/100 g,marking a 6.89-fold increase compared to pre-germination levels.After 48 h of germination,the contents of free polyphenols and free flavonoids were measured at 103.98 mg/100 g and 53.12 mg/100 g,respectively,reflecting a rise of 90.75% and 24.93% from untreated samples.Notably,the antioxidant capacities,as measured by DPPH,ABTS,T-AOC and FRAP assays,which initially stood at 5.37%,2.70%,6.37 U/mg and 0.48 mmol Fe^(2+)/g,exhibited notable enhancements of 158.29%,169.63%,41.92% and 14.58%,respectively,following 48 h of germination.Simultaneously,post-germination,a noticeable passivation of the cavity structure of aleurone cells was observed,accompanied by the ongoing hydrolysis of macromolecules like starch and protein in the germ rice.These processes led to the relaxed rice structure,reduced starch crystallinity,and order.The research findings affirm that germination treatment can decrease eGI and increase the content of γ-aminobutyric acid,thereby laying a theoretical basis for the development of more versatile rice and nutritious rice and the research of germinated rice products.
作者
路乐乐
沈琴
刘诗琳
王柏峻
郎双静
王立东
王长远
LU Lele;SHEN Qin;LIU Shilin;WANG Baijun;LANG Shuangjing;WANG Lidong;WANG Changyuan(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;National Engineering and Technology Research Center for Coarse Grains,Daqing 163319,China;School of Life Sciences and Health,Huzhou College,Huzhou 313000,China;Heilongjiang Beidahuang Rice Industry Group Co.,Ltd.,Harbin 150000,China)
出处
《食品工业科技》
北大核心
2025年第17期344-351,共8页
Science and Technology of Food Industry
基金
国家重点研发计划(2021YFD2100902)
黑龙江省“双一流”学科协同创新成果项目(LJGXCG2024-P38)
大庆市指导性科技计划项目(zd-2024-45)。
关键词
胚芽米
发芽
结构
功能特性
淀粉
germ rice
germination
structure
functional properties
starch
