The influence mechanism of brown rice starch structure on its functionality and digestibility under the combination of germination and zinc fortification
文献类型： 外文期刊
作者： Wang, Ru-Meng 1 ; Chen, Pin 1 ; He, Ting-Shi 1 ; Zhang, Bao 1 ; Bai, Bin 2 ;
作者机构： 1.Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China
2.Hunan Hybrid Rice Res Ctr, State Key Lab Hybrid Rice, Changsha 410125, Peoples R China
3.Hefei Univ Technol, Sch Food & Biol Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China
4.Hefei Univ Technol, Sch Food & Biol Engn, Hefei, Peoples R China
5.Hunan Hybrid Rice Res Ctr, State Key Lab Hybrid Rice, Changsha, Peoples R China
关键词： Brown rice; Germination; Zinc fortification; Structure; Functionality; Digestibility
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）
ISSN： 0963-9969
年卷期： 2022 年 161 卷
页码：
收录情况： SCI
摘要： This study explored the influence of germination and fortification on the functionality and digestibility of brown rice from the perspective of starch structure changes. The surface of germinated brown rice starch appeared some pits and holes under the action of endogenous hydrolase, and the amylose content, relative crystallinity and short-range order of the starch decreased significantly after germination. However, the fortification treatment seemed to intensify the enzymatic hydrolysis of germinated brown rice starch, showing deeper pits, lower short-range order and less double helix structure. These changes in structural characteristics led to a significant decrease in peak viscosity, enthalpy change (Delta H) and starch hydrolysis rate after germination and fortification treatment. As the germination time increased, the trend became more obvious. And the peak viscosity and enthalpy change (Delta H) of fortified brown rice reached the minimum values of 290.89 cP and 13.73 J/g after 34 h of germination, respectively, while the starch hydrolysis rate reached the maximum value of 85.42 %. Overall, the combination of germination and fortification could be an effective method to adjust the functional and digestive characteristics of starch by changing its structural characteristics.
- 相关文献
作者其他论文 更多>>
-
Analysis on Taste Quality and Physicochemical Properties of Black Rice With Similar Apparent Amylose Content
作者：Yao, Dongping;Qu, Cheng;Li, Yifeng;Huang, Xinjie;Shen, Hong;Meng, Fudie;Bai, Bin;Li, Guobing
关键词：black rice; digestive characteristics; physicochemical properties; taste quality
-
OsKASI-2 is required for the regulation of unsaturation levels of membrane lipids and chilling tolerance in rice
作者：Zhang, Lin;Wang, Siyao;Chen, Yijun;Xiang, Zhipan;Chen, Chen;Kuang, Xuemei;Chen, Liangbi;Mao, Dandan;Zhang, Lin;Bai, Bin;Yang, Yuanzhu;Fu, Jun
关键词：rice; OsKASI-2; chilling stress; degree of unsaturation of membrane lipids; natural variation
-
Interfacial engineering method to regulate the performances of bilayer emulsions co-stabilized by casein/butyrylated dextrin nanoparticles and chitosan
作者：Su, Dong-Lin;Meng, Ran;Chen, Pin;Feng, Ran;Tao, Han;Zhang, Bao;Meng, Ran;Chen, Pin;Feng, Ran;Tao, Han;Zhang, Bao
关键词：Bilayer emulsions; Casein/butyrylated dextrin nanoparticles; Chitosan; Interfacial structures; Ultrasound
-
Effects of Low Field Temperature on the Physicochemical Properties and Fine Structure Stability of High-Quality Rice Starch during the Grain Filling Stage
作者：Pang, Xutong;Zhang, Dongmeng;Xue, Haobo;Meng, Fudie;Wu, Jun;Lei, Dongyang;Pang, Xutong;Zhang, Dongmeng;Xue, Haobo;Shen, Hong;Mou, Baohui;Gu, Panqi;Zhou, Ruijuan;Meng, Fudie;Bai, Bin;Yao, Dongping
关键词：high-quality rice; low field temperature; stability of starch quality; starch physicochemical properties and structure
-
Differences in cooking taste and physicochemical properties between compound nutritional rice and common rice
作者：Zhang, Dongmeng;Wu, Jun;Shen, Hong;Hu, Meixia;Zhang, Ying;Shan, Yang;Bai, Bin;Zhang, Dongmeng;Wu, Jun;Luo, Qiuhong;Meng, Fudie;Liu, Xionglun;Li, Jian;Liu, Dongbo;Li, Jian;Liu, Dongbo;Li, Jian;Liu, Dongbo;Yao, Dongping;Luo, Qiuhong
关键词：compound nutritional rice; steamed food quality; rice nutrition; extrusion; physicochemical properties
-
Insight into interfacial adsorption behavior of high-density lipoprotein hydrolysates regulated by carboxymethyl dextrin and in vitro digestibility of curcumin loaded high internal phase emulsions
作者：Xie, Qiu-Tao;Zhang, Bao;Liu, Wen-Jie;He, Ting-Shi;Xu, Bao-Cai;Zhang, Bao;Liu, Wen-Jie;He, Ting-Shi;Xu, Bao-Cai
关键词：High -density lipoprotein; Enzymatic hydrolysate; Carboxymethyl dextrin; Interfacial adsorption; In vitro digestion
-
Determining farming methods and geographical origin of chinese rice using NIR combined with chemometrics methods
作者：Wu, Dan;Li, Jianwu;Wang, Ren;Zhang, Yin;Huang, Huang;Wu, Jun;Wu, Dan;Bai, Bin;Li, Jianwu;Liu, Xing;Deng, Qiyun;Wang, Ren;Zhang, Yin
关键词：Rice; Farming methods; Geographical origin; NIR; PCA; PLS-DA
