高RS_4含量大米的制备及初步食味品质评价

抗性淀粉由于其时健康的潜在益处以及独特的功能特性而受到了研究人员的广泛关注.以籼米为生产原料,乙酸乙烯酯为酯化剂进行乙酰化改性,在保持大米颗粒完整性的同时,使其中的淀粉分子发生醋酸酯化反应,产生抗消化性,从而制备出高Rs4含量的大米,以期能够作为开发糖尿病人主食或加工米制品的原料.通过冷冻等物理及化学的前处理方法强化传质,提高渗透速率和反应效率,确定了制备高RS4含量大米的最佳工艺.结果表明,最佳工艺为反应温度30℃,pH 10,液料比2:10(ml:g),反应时间5 h,此时抗性淀粉质量分数为78.740k,乙酰基质量分数为3.07%.抗性淀粉含量与乙酰基含量相关性分析表明二者之间没有相关性,因此实际生产中可在最佳工艺基础上选择更加环保、温和、经济的工艺条件.采用快速黏度分析仪(RVA)测定糊化特性,结合胶稠度和直链淀粉含量的测定,初步评价其食味品质.

Preparation and Elementary Flavor Quality Evaluation of High RS_4 Content Rice

Resistant starch has attracted the special attention of the research personnel for both potential health benefits and functional properties. In this study, we used the Indica rice as reaction material, and increased resistant starch content by using esterification with vinyl acetate to prepare high RS4 content rice which may be staple food for diabetes mellitus patients. The penetrate rate and reaction efficiency were enhanced by using physical and chemical pre-treatment and the optimum processing condition...