王曦 潘见

摘要 [目的]研究超高压处理对发芽糙米方便米饭消化特性的影响。[方法]以自制发芽糙米为原料，通过模拟发芽糙米饭淀粉体外消化，来分析不同处理压力及不同存放时间对发芽糙米方便米饭消化性的影响。[结果]超高压处理能够提升发芽糙米饭的消化速率，在300.0 MPa下就有较高的消化速率，该压力下发芽糙米饭中快消化淀粉（RDS）和抗性淀粉（RS）含量分别为64.32%、7.29%，而未处理组为55.41%、11.86%；存放2 d后，400.0 MPa下发芽糙米饭中RDS含量为61.43%，远大于未处理组的47.47%，RS淀粉含量为850%，低于未处理组的16.68%，但略高于新鲜米饭。[结论]超高压处理能够显著提升发芽糙米饭的消化性，增加发芽糙米饭中RDS含量，降低RS含量，抑制发芽糙米饭的回生，提升发芽糙米饭的品质。

关键词 超高压；发芽糙米饭；淀粉；消化性

中图分类号 TS21 文献标识码 A 文章编号 0517-6611（2017）13-0096-03

Effect of Ultra-high Pressure Treatment on Starch Digestion of Germinated Brown Rice

WANG Xi， PAN Jian*

（Engineering Research Center of Bio-process in Ministry of Education， Hefei University of Technology， Hefei， Anhui 230009）

Abstract [Objective] The research aimed to study the effect of ultra-high pressure treatment on the digestion characteristics of germinated brown rice. [Method] With the self-made germinated brown rice as raw material， the effects of different treatment pressure and different storage time on the digestibility of germinated brown rice were analyzed by simulating the in vitro digestion of brown rice starch. [Result] Ultra-high pressure could increase the digestion rate of germinated brown rice and had a higher digestion rate at 300.0 MPa. The content of fast digestible starch（RDS） and resistant starch（RS） in germinated brown rice were 64.32% and 7.29% respectively， untreated group was 5541% and 11.86%； Deposit 2 days later， the content of RDS at 400.0 MPa was 61.43% much higher than 47.47% of the untreated group， the RS starch content was 8.50% less than 16.68% of the untreated group， but slightly higher than the fresh rice. [Conclusion] Ultra-high pressure treatment can enhance the digestibility of germinated brown rice， increase the content of RDS， reduce the content of RS， increase the digestibility， inhibit the retrogradation， thereby to enhance the quality of germinated brown rice.

Key words Ultra-high pressure；Germinated brown rice；Starch；Digestive characteristics

隨着饮食营养均衡受到越来越多的人的重视，人们对于稻米的认识从过去的“精”转变为如今的“全”。发芽糙米作为一种富含各种营养的全谷物食品受到越来越多的关注。

发芽糙米由于外表皮的存在，制作成米饭时不利于水分和热量的传导，故不易被消化吸收，市面上也很少见到以发芽糙米为原料制作的方便米饭。笔者通过研究模拟米饭中淀粉体外消化，来分析不同压力以及不同存放时间对发芽糙米方便米饭消化性的影响，并以此来评价发芽糙米方便米饭的消化性，为发芽糙米饭的品质评价提供理论依据。

1 材料与方法

1.1 材料

1.1.1 原料及主要试剂。……