Slower liberation and digestion of amylose in high-amylose rice cooked with adzuki bean: contribution of procyanidins
Slower liberation and digestion of amylose in high-amylose rice cooked with adzuki bean: contribution of procyanidins
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DOI：
10.1007/s00217-020-03612-x
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发表时间：
2020-09-24
影响因子：
3.3
通讯作者：
Morina, Filis
中科院分区：
文献类型：
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作者：
Takahama, Umeo;Hirota, Sachiko;Morina, Filis
在日本，赤豆是和米饭一起煮的，米饭的颜色会变得淡红色。在以前的论文中，我们表明，胰蛋白酶诱导的淀粉释放是缓慢的红米制备非糯米。在这项研究中，它表明，胰蛋白酶诱导的直链淀粉释放从高直链淀粉大米分为两个阶段独立的烹饪与赤豆，第一阶段是直链淀粉的释放从淀粉浸出大米在烹饪过程中，第二阶段是直链淀粉的释放从淀粉中的大米颗粒。与赤豆一起煮的米饭中的直链淀粉释放较慢是由于来自原花青素的可产生花青素的组分与米饭的结合。通过用1-丁醇/HCl/Fe（III）系统处理水稻证实了结合。高直链淀粉大米与赤豆共煮后释放的直链淀粉消化较慢，经正丁醇/HCl/Fe（III）-处理后可产生花青素。此外，还表明（i）用试剂原花青素B2加热米粉导致氧化产物与米粉结合，以及（ii）这种结合导致米粉中直链淀粉消化较慢。结果表明，赤小豆煮高直链淀粉大米中花青素的释放和消化较慢，是由于在蒸煮过程中赤小豆原花青素与直链淀粉结合而导致的。
Adzuki bean is cooked with rice in Japan, and the color of rice becomes pale red by the cooking. In previous papers, we showed that pancreatin-induced starch liberation was slower in red rice prepared from non-glutinous rice. In this study, it was shown that pancreatin-induced amylose liberation from high-amylose rice was divided into two phases independent of cooking with or without adzuki bean; the first phase was amylose liberation from starch leached from rice during the cooking and the second phase was the liberation of amylose from starch in rice grains. The slower amylose liberation from rice cooked with adzuki bean was due to the binding of cyanidin-producible components derived from procyanidins to rice. The binding was confirmed by treating rice with a 1-butanol/HCl/Fe(III) system. The digestion of amylose liberated from high-amylose rice cooked with adzuki bean was also slower, and the liberated amylose could produce cyanidin by the 1-butanol/HCl/Fe(III)-treatment. Furthermore, it was shown (i) that the heating of rice flour with reagent procyanidin B2 resulted in the binding of the oxidation products to the flour, and (ii) that the binding resulted in the slower digestion of amylose in the rice flour. It was concluded that the slower liberation and digestion in high-amylose rice cooked with adzuki bean were due to the binding of cyanidin-producible components, which were derived from adzuki bean procyanidins, to amylose during the cooking.