Measurement of resistant starch content in polished rice and processed rice products
Measurement of resistant starch content in polished rice and processed rice products
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DOI：
10.3136/nskkk.55.18
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发表时间：
2008-01-01
期刊：
影响因子：
0.2
通讯作者：
Ohtsubo, Kenichi
中科院分区：
文献类型：
--
作者：
Homma, Noriyuki;Akaishi, Ryuichiro;Ohtsubo, Kenichi
采用Prosky法、RS-KIT法和人工消化法(ADM)对大米及其加工制品(煮米饭和米片)中抗性淀粉(RS)含量进行了测定。用普罗斯基法测得的米饼和米饭的RS含量为0.65或更低。普罗斯基方法的条件与人类消化道的情况有一些不同。因此，很难比较不同加工方法和不同水稻品种对RS含量的影响。RS-KIT法测得精米中RS含量约为20%，而煮米饭或米饼中的最大值约为2%，而RS-KIT法测得的RS含量狭义上对应于RS含量。对于ADM的测量，精米的RS含量约为80016，而煮米饭和米饼的最大值约为20%。因此，ADM似乎也适合于对经过烹饪过程的加工大米产品进行比较，并反映人体的实际消化能力。根据不同水稻品种间的比较试验结果，RS含量在蒸煮处理后有所下降，但RS-KIT法和ADM测定结果在不同品种的精米样品中并无差异。与低直链淀粉大米相比，高直链淀粉大米加工米制品的RS仍较高。这些结果表明，RS的含量可以通过加热和烹饪条件来调整，因为不同的加工方法RS的含量不同。
The resistant starch (RS) content in polished rice and processed rice products (boiled rice and rice crackers) was measured by the Prosky method, the RS-kit method, and the artificial digestion method (ADM). The RS content of rice crackers and cooked rice measured by the Prosky method was 0,65 or less. There are some differences in the conditions of the Prosky method and in the human digestive tract. Therefore, it is difficult to compare the effects of different processing methods and of different varieties of rice on RS content. For measurement by the RS-kit method, RS content of milled rice was about 20%, while the largest value was about 2% in boiled rice or rice crackers, and measurement by RS-kit method corresponded to RS content in a narrow sense. For measurement by the ADM, RS content of the milled rice was about 80016, while the largest value for boiled rice and rice crackers was about 20%. Thus, ADM seems to also be suitable for making comparisons among processed rice products which undergo cooking processes and also reflects the actual digestibility in the human body. Based on the results of comparison testing among various rice cultivars, RS content was shown to decrease after cooking processes, although it did not differ among milled rice samples of different cultivars as measured by the RS-kit method and ADM. The RS of processed rice products prepared from high amylose rice remained higher compared with that from low amylose rice. These findings indicate that RS content can be adjusted through conditions of heating and cooking, because RS differs with different processing methods.