Starch degradation and production of resistant starch in cooked rice, and effect of resistant starch on intestinal maicroflora.

米饭蒸煮后，在糊化温度以下，米饭中淀粉的回生速度较快。冷米(陈米)无味，坚硬，消化缓慢。本研究的目的是阐明冷米饭的无味与淀粉回生指标的关系。作为淀粉回生的指标--淀粉糊化度、淀粉白度指数和抗性淀粉含量在感官测试中变化不大。尽管陈化大米的抗性淀粉含量较低，但饲喂陈化米粉的大鼠盲肠中的短链脂肪酸和淀粉含量高于饲喂鲜米粉和温米粉的大鼠。在我们的大鼠研究中发现，冷米饭中的变性淀粉对小肠的消化和吸收具有抵抗力，任何不能消化的淀粉都会被盲肠内的肠道细菌到达并发酵。

After rice cooking, retrogradation of starch in a cooked rice progresses quickly at under gelatinization temperature. Cold rice (aging rice) is tasteless, firm and digested slowly. My aim in this study is explained the relationship between cold rice tasteless and indexes of starch retrogradation. Starch gelatinization degree, starch whiteness index and resistant starch content that were indexes of starch retrogradation did not change remarkably of cold and aging rice that were very firm and bad eating quality by the sensory test.In spite of low resistant starch content of aging rice, the cecal content short chain fatty acids and starch content of rat fed aging rice powder were higher than that of rat fed fresh and warm rice powder. In our rat study showed that retrograded starch in cold rice was resistant to digestion and absorption in the small intestine, and any indigestible starches reached and fermented by intestinal bacteria in the cecum.