Microwave reheating increases the resistant starch content in cooked rice with high water contents

被引:30
|
作者
Liu, Ting [1 ]
Zhang, Binjia [1 ]
Wang, Lili [1 ]
Zhao, Siming [1 ]
Qiao, Dongling [2 ]
Zhang, Liang [3 ]
Xie, Fengwei [4 ]
机构
[1] Huazhong Agr Univ, Coll Food Sci & Technol, Grp Cereals & Oils Proc, Wuhan 430070, Peoples R China
[2] Hubei Univ Technol, Sch Food & Biol Engn, Glyn O Phillips Hydrocolloid Res Ctr HBUT, Wuhan 430068, Peoples R China
[3] Yangzhou Univ, Sch Food Sci & Engn, Yangzhou 225127, Jiangsu, Peoples R China
[4] Univ Warwick, WMG, Int Inst Nanocomposites Mfg IINM, Coventry CV4 7AL, W Midlands, England
基金
中国国家自然科学基金;
关键词
Rice starch; Microwave treatment; Digestibility; TEMPERATURE DISTRIBUTION; MAIZE STARCH; GLOW-PLASMA;
D O I
10.1016/j.ijbiomac.2021.06.136
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
This study explored how microwave reheating (to about 73 degrees C at different power levels) affects the microstructure and digestion characteristics of cooked rice with different water contents (1.1 and 1.5 times that of rice in weight). Irrespective of water content, mainly the V-type crystallites remained after microwaving reheating, with slight changes in other multi-scale structural features. Only at a relatively high water content (1.5) and with a power level high enough could short-range order be reduced. Such microwave reheating increased the digestion resistance of cooked rice. At a water content of 1.1 times, increasing the microwave power led to a decreased rapid digestible starch (RDS) content and an increased resistant starch (RS) content. With a higher water content (1.5), the enhancement of digestion resistance with higher microwave power was less significant but still, a reduced slowly digestible starch (SDS) content and a higher RS content were observed.
引用
收藏
页码:804 / 811
页数:8
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