期刊论文

Wu, W.

中文

中国粮油学报

1003-0174

2022

37

6

10-17

10.3969/j.issn.1003-0174.2022.06.003

湖南省重点领域研发项目（2019NK2131）；

本校为第一且通讯机构

将5种杂粮按不同比例添加到非当季籼米中,通过双螺杆挤压技术制备杂粮重组米。研究不同杂粮及其添加比例对重组米体外消化表征特性的影响,并利用扫描电镜、X射线衍射仪、傅里叶变换红外光谱测定重组米的微观结构、晶体结构,探索杂粮添加影响挤压杂粮重组米体外消化的可能作用机理。结果表明:添加杂粮粉均能提高挤压重组米RS和SDS含量,降低RDS含量和淀粉消化水解率,其中添加燕麦麸皮对挤压重组米的影响最大;杂粮添加均能显著降低挤压重组米的GI值,其中,燕麦麸皮和鹰嘴豆对挤压重组米的GI值影响最为显著,当质量分数为25%时,燕麦麸皮挤压重组米和鹰嘴豆粉挤压重组米的GI值最小,分别为66.63、67.51,...

Five kinds of coarse grains were added to the non-season indica rice in different proportions, and the recombined rice of the grains was prepared by the twin-screw extrusion technology. The effects of different grains and their addition ratios on the in vitro digestion and characterization characteristics of recombined rice were studied, and Scouldning Electron Microscopy (SEM), X-ray diffraction (XRD) and Fourier Transform Infrared spectroscopy (FTIR) were used to determine the microstructure and crystal structure of the recombined rice, and e...