Shiwei Liu, Nora Ali Hassan, Jie He, Xinli Chen, Guangxin Liu, Wei Wang, Aijun Hu, Jie Zheng
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引用次数: 0
摘要
微波（MW）是一种用于改变淀粉的非加热式环保方法。大米在不同功率（2、4、6 和 8 W g-1）下进行处理。测定了大米的体外糖度指数、脂肪酶活性（LA）、脂肪酸值（FAV）和还原糖（RS），并将其与微波引起的大米淀粉结构和热特性的变化联系起来。对四种功率下微波大米淀粉（MS）糊化粘度的研究结果表明，当功率增加时，粘度值降低。功率为 2 W g-1 的微波大米淀粉糊化温度最低，这是淀粉糊化所需的温度。XRD 和傅立叶变换红外光谱（FTIR）证实，经过处理的样品的颗粒结晶度有所下降，分别为 33.07%、32.51%、20.94% 和 20.13%。而 MS 的 XRD 图样没有发生变化。微波大米淀粉可以形成大米淀粉的结构和热性能。体外血糖指数显示，经 6 和 8 W g-1 微波处理的样品的快速水解率明显高于经 2 和 4 W g-1 微波处理的 MS 样品。利用微波还能提高大米的储存稳定性，改善大米淀粉的结构和特性。
Microwave treatment affects the storage stability of rice: the influence on the structure and properties of starch
Microwave (MW) is a non-heating, environmental-friendly method used to change starches. Rice was treated at various powers (2, 4, 6 and 8 W g−1). In vitro glycaemic index, lipase activity (LA), fatty acid value (FAV) and reducing sugars (RS) were determined in rice and linked to changes in rice starch structure and thermal properties caused by microwave, which were altered by an increase in power, which reduce values. The findings of pasting viscosity among microwave rice starch (MS) at four powers revealed decreased values when powers were increased. MS treated at power 2 W g−1 produced the lowest pasting temperature, which was required to gelatinise starch. A loss of granular crystallinity in treated samples was confirmed by XRD and FTIR, particularly 33.07%, 32.51%, 20.94% and 20.13% respectively. And the XRD patterns of MS were not changed. Microwave rice starch allowed the formation of the structural and thermal properties of rice starch. In vitro glycaemic index revealed that samples treated in 6 and 8 W g−1 showed significantly higher rapid hydrolyses than MS treated in 2 and 4 W g−1. The utilisation of microwaves had an additional advantage in improving the storage stability of rice and the structure and properties of rice starch.
期刊介绍：
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
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