Effects of Soaking and High-Pressure Treatment on the Qualities of Cooked Rice
Effects of Soaking and High-Pressure Treatment on the Qualities of Cooked Rice
复制标题
浸泡和高压处理对米饭品质的影响
DOI：
10.5458/jag.52.85
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发表时间：
2005
影响因子：
1.1
通讯作者：
K. Ohtsubo
中科院分区：
文献类型：
--
作者：
M. Yamakura;K. Haraguchi;H. Okadome;Keitarou Suzuki;U. Tran;A. Horigane;Mitsuru Yoshida;S. Homma;A. Sasagawa;A. Yamazaki;K. Ohtsubo
本文研究了高压处理对稻米品质的影响。将研磨的米粒在25和55°C下在水中预浸泡30分钟，在400MPa下进行HP处理10分钟，并在水中浸泡过夜。研究了预浸温度和高压处理对稻米理化性质的影响。随着浸泡时间的延长，精米的粘度逐渐增大。HP处理后，水稻籽粒的总糖含量增加，内部结构发生变化。这一结构变化促进了大米颗粒的水分渗透，并使大米颗粒的溶胀度增加，从而提高了大米的糊化度和消化率。HP处理还引起水溶性蛋白质变性和一些游离氨基酸的增加。因此，高压加工是一种具有较好适口性的米饭加工方法。
In this study, changes in rice qualities from High-Pressure (HP) treatment were investigated. Milled rice grains were presoaked in water at 25 and 55°C for 30 min, subjected to HP treatment at 400 MPa for 10 min, and soaked in water overnight. The effects of presoaking temperature and HP treatment on the physical and chemical properties of rice were evaluated. The viscosities of milled rice grains increased with the soaking process. The total sugar content increased and change in the internal structure of the rice grains occurred after HP treatment. The structural change seemed to promote the water penetration and brought about a higher degree of swelling in rice granules, which might result in a higher degree of gelatinization and higher digestibility of HP-treated cooked rice. HP treatment also brought about denaturation of water soluble proteins and an increase in some free amino acids. HP processing was thus proved to be one of the advantageous processing methods for cooked rice with better palatability.