Pancreatin-induced liberation of starch/cyanidin 3-O-glucoside complexes from rice cooked with black soybean that exhibit slow hydrolysis
Pancreatin-induced liberation of starch/cyanidin 3-O-glucoside complexes from rice cooked with black soybean that exhibit slow hydrolysis
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DOI：
10.1080/09637486.2021.1921706
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发表时间：
2021-05-12
影响因子：
3.9
通讯作者：
Hirota, Sachiko
中科院分区：
文献类型：
--
作者：
Takahama, Umeo;Park, JiWoo;Hirota, Sachiko
黑豆中含有花青素3-O-葡萄糖苷(C3G)，具有多种保健功能。在日本和韩国，BSB是和米饭一起煮的，煮熟的米饭看起来颜色略带紫色。在本研究中，BSB与糯米、糯米和高直链淀粉大米一起烹调。在高直链淀粉大米中检测到的C3G含量高于糯米，这表明C3G与直链淀粉的结合比与支链淀粉结合更有效。胰酶可促进紫米饭中淀粉/C3G复合体的释放，其释放速率由高到低依次为：糯米>糯米>高直链淀粉米。从高直链淀粉大米中解出的直链淀粉/C3G复合体被缓慢地水解，而从糯米中解出的支链淀粉/C3G复合体被水解成较小的难以进一步水解的支链淀粉/C3G复合体。因此，C3G可用于制备淀粉水解率较低的食品。
Cyanidin 3-O-glucoside (C3G), which has various health-promoting functions, is contained in black soybean (BSB). In Japan and Korea, BSB is cooked with rice and the cooked rice appears purplish in colour. In this study, BSB was cooked with glutinous rice, non-glutinous rice, and high-amylose rice. The amount of C3G detected in high-amylose rice was greater than that detected in glutinous rice, suggesting that C3G combined more efficiently with amylose than with amylopectin. Pancreatin induced the liberation of starch/C3G complexes from the purplish cooked rice, and rate of the liberation was in the following order; glutinous rice < non-glutinous rice < high-amylose rice. The amylose/C3G complexes liberated from high-amylose rice was hydrolysed slowly, while the amylopectin/C3G complexes liberated from glutinous rice were hydrolysed into smaller amylopectin/C3G complexes that were difficult to further hydrolysis. Thus, C3G may be useful for preparing foods whose starch hydrolysis is slow.