期刊论文

中文

食品工业科技

1002-0306

2020

41

16

16-20

10.13386/j.issn1002-0306.2020.16.003

“十三五”国家重点研发计划重点专项（2017YFD0401102-02）；

本校为第一机构

本研究以籼米为主料,在主料中分别添加芦丁、富铬酵母等辅料制备挤压重组米,以市售普通籼米和籼米挤压重组米作为对照,探讨了不同辅料添加量挤压重组米色泽的变化,对α-葡萄糖苷酶和α-淀粉酶的抑制作用,和对挤压重组米的血糖生成指数和体外消化作用的影响.结果 表明,芦丁或富铬酵母添加量大于0.05％时,重组米的色泽与普通籼米和籼米挤压重组米有显著差异.芦丁添加量为0.35％时对α-葡萄糖苷酶和α-淀粉酶的抑制率最大,分别为38.54％和62.09％;富铬酵母添加量0.09％时对α-葡萄糖苷酶和α-淀粉酶的抑制率最大,分别为17.93％和40.14％.0.35％芦丁和0.09％富铬酵母的挤压重组米的血糖生成指数(Gly...

Indica rice was used as the main material in this study,rutin and chromium rich yeast were added as auxiliary materials to prepare extruded rice. Indica rice and extruded indica rice were used as control group,the color changes of extruded rice with different auxiliary materials,the inhibition of α-glucosidase and α-amylase,and the glycemic index and digestion in vitro of extruded rice were discussed. The results showed that when more than 0.05% rutin or chromiumadd rich yeast was added,the color of extruded rice was significantly different f...