摘要
【目的】研究发芽稻谷的营养品质,开发其药用价值。【方法】采用超声波处理‘水晶3号’‘直优151’‘春优167’‘9优418’‘宁香粳9号’共5种稻谷后,以乳酸菌及发酵液替代水作为培养液进行稻谷发芽,考察超声波-乳酸菌联合处理对发芽过程中稻谷的总淀粉、直链淀粉、抗性淀粉和可溶性蛋白质水平的影响,通过傅里叶变换红外光谱和扫描电子显微镜观察其结构变化,通过体外模拟消化试验测定其估计血糖生成指数(estimated glycemic index,eGI)。【结果】5种稻谷在处理96 h后均达到微发芽状态,芽长1.403~1.847 cm。5种稻谷的总淀粉、直链淀粉和抗性淀粉的质量分数均随着发芽时间的延长呈下降趋势。‘直优151’和‘宁香粳9号’发芽96 h后,其可溶性蛋白质质量浓度显著低于发芽前,其他品种稻谷的可溶性蛋白质质量分数与发芽前相比无显著差异。傅里叶变换红外光谱结果显示,5种稻谷发芽前后5个时间段的红外光谱整体趋势相同,不同发芽时间段的稻谷在3500 cm^(-1)处的吸收峰强度差别较大,且随着发芽时间的延长,吸收峰强度逐渐减弱。扫描电子显微镜结果显示,随着发芽时间的延长,稻谷表面由平整光滑逐渐变成凹凸不平。体外模拟消化试验结果显示,发芽96 h的5种稻谷的eGI均低于55,属于低血糖生成指数(glycemic index,GI)食物。【结论】发芽稻谷可有效替代精米以解决其高GI的问题,且发芽后的稻谷籽粒变得松软,有助于后续产品的开发和利用。
[Objective]This study explores the nutritional quality of germinated rice,aiming to develop its medicinal value.[Method]Five varieties of rice(‘Shuijing 3’‘Zhiyou 151’‘Chunyou 167’‘9 You 418’,and‘Ningxiangjing 9’)were treated with ultrasonic waves,and then lactic acid bacteria and fermentation liquid were used instead of water as the culture medium for rice germination.The effects of combined ultrasonication and lactic acid bacteria treatment on the levels of total starch,amylose,resistant starch,and soluble protein of rice during the germination process were investigated.The structural changes were analyzed by Fourier transform infrared spectroscopy and scanning electron microscopy,and the estimated glycemic index(eGI)was measured by in vitro simulated digestion experiment.[Result]The five varieties of rice reached a micro-germination state after 96 h of treatment,with the bud lengths ranging from 1.403 cm to 1.847 cm.The mass fractions of total starch,amylose,andresistant starch of five varieties of rice all showed a downward trend with the extension of germination time.After 96 h of germination,the mass concentrations of soluble protein of‘Zhiyou 151’and‘Ningxiangjing 9’were significantly lower than those before germination,while the mass concentrations of soluble protein of other varieties of rice showed no significant difference compared with those before germination.The Fourier transform infrared spectroscopy results showed that the infrared spectra of the five varieties of rice presented the same overall trend in five stages before and after germination.The absorption peak intensity at 3500 cm^(-1) of rice among different germination stages varied greatly and gradually decreased with the extension of germination time.The scanning electron microscopy results showed that with the extension of germination time,the smooth surface of rice gradually became rough and uneven.The results of the in vitro simulated digestion experiment showed that the eGI of five varieties of rice germinated for 96 h were all lower than 55,indicating that germinated rice was low-glycemic index(GI)food.[Conclusion]Germinated rice can effectively replace polished rice to address its high-GI concerns,and the germinated rice grains become softer,which is beneficial for the development and utilization of subsequent products.
作者
朱庆松
任双
陈亚蓝
朱静
焦双颖
ZHU Qingsong;REN Shuang;CHEN Yalan;ZHU Jing;JIAO Shuangying(School of Food Science and Engineering,Xingyang Agriculture and Forestry University,Xinyang 464399,China)
出处
《食品与生物技术学报》
北大核心
2025年第9期91-99,共9页
Journal of Food Science and Biotechnology
基金
河南省重点研发专项项目(231111312800)
河南省重点研发与推广专项(科技攻关)项目(242102110090):河南省高等学校重点科研项目(26B550012)。
