【摘要】 以4个具有相似的高直链淀粉含量水稻品种为试验材料,分析其淀粉和米粉的消化特性以及影响消化特性的因素。结果表明:相对于其他2个品种,MRX和ZXM的米粉和淀粉的酶解消化程度最低;所有品种水稻基本理化特性如表观直链淀粉含量、胶稠度、总淀粉以及蛋白质含量等对淀粉的消化特性无实质影响;不同品种间淀粉消化特性差异主要是由淀粉粒的结构差异引起的,MRX和ZXM淀粉粒在酶解消化过程中较为稳定,不易被酶侵蚀而破碎;其糊化温度和热焓值均显著高于其他2个品种,可能与其支链淀粉具有较高比例的短支链(DP 12—24)有关。更多还原

【Abstract】 Four rice cultivars with similar high amylose content were selected for the current study. The digestion profiles of both rice flours and starches from different cultivars were analyzed and the factors affecting digestion characteristics were compared. The results showed that the digestibility of rice flours and starches from MRX and ZXM was the lowest compared with the other two cultivars. The rice grain physical and chemical properties, such as apparent amylose content, gel consistency, total starch content and protein content, had no effect on the digestibility of tested cultivars. The differences in starch digestibility between different rice cultivars were mainly caused by the changes in starch granule structure. Starch granules from MRX and ZXM were relatively stable during the process of digestion and were less affected by the enzymatic digestion. Starches from MRX and ZXM grains presented significantly higher gelatinization temperature and gelatinization enthalpy than those from the other two cultivars, which might be due to the higher proportion of amylopectin B1 chains(DP 12-24).更多还原