Restoring fresh texture in cooked aged rice with reducing agents
Restoring fresh texture in cooked aged rice with reducing agents
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用还原剂恢复煮熟的熟米饭的新鲜质地
DOI：
10.1016/j.foodres.2019.03.023
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发表时间：
2019-07-01
影响因子：
8.1
通讯作者：
Wei, Ming
中科院分区：
文献类型：
--
作者：
Diao, Meimei;Guo, Yubao;Wei, Ming
研究了抗坏血酸和亚硫酸钠对陈化米饭质构的影响。硬度增加和粘性降低是常见的熟老化大米。两种还原剂均能显著改变陈化米的质构，使其接近新鲜米（p <0. 05），硬度、粘滞性和粘滞/硬度比均能完全恢复到新鲜米的水平。而且，这种作用表现出剂量-效应关系。形态学观察表明，抗坏血酸使淀粉颗粒充分膨胀，内部布满较大的凹坑，而亚硫酸钠仅使淀粉颗粒内部凹坑相对较小。粒度分析表明，抗坏血酸促进了淀粉颗粒的溶胀和分离，而亚硫酸钠只促进了颗粒的解聚分离。因此，这两种还原剂可通过改变稻米的糊化特性，使陈化稻米的质构恢复为新鲜稻米，可作为揭示稻米陈化机理的重要探针。
Effects of ascorbic acid and sodium sulfite on texture of cooked aged rice were researched in this study. Hardness increase and stickiness reduction are common for cooked aged rice. The texture of cooked aged rice was significantly changed approaching to fresh rice by both reducing agents despite of sulfur-containing or not (p < 0.05), and the values of hardness, stickiness and stickiness/hardness ratio could be completely restored to the levels of the corresponding fresh rice. Moreover, this effect showed a dose-effect relationship. Morphology examination suggested that ascorbic acid made starch granules swelling adequately and full of larger dents in the interior of cooked aged rice, while sodium sulfite only made starch granules displayed relatively smaller dents. Particle size analysis indicated that ascorbic acid enhanced the swelling and separation of starch granules, but sodium sulfite only promoted the granule separation due to deagglomeration. Therefore, the two reducing agents are useful in restoring texture of aged rice to fresh rice through changing gelatinization behavior and can be as a key probe to disclose aging mechanisms of rice.