高抗性淀粉大米理化性质及其功能性研究

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摘要

本文以高抗性淀粉大米为研究对象，研究其营养成分、溶解度、膨胀度、淀

粉糊的流变特性等理化性质，采用响应面法优化蒸煮工艺，采用模糊综合评判法

对其食味与感官作出评价，考察高抗性淀粉大米在糖尿病患者中临床应用的功能，

结果表明：高抗性淀粉大米能有效控制糖尿病患者的血糖，改善生活质量，具有

开发应用价值。

高抗性淀粉大米中抗性淀粉的含量最高可达到 9.03%，是普通大米含量的 10

倍左右。通过不同的加工工艺可以改变食品中抗性淀粉的含量。随着温度的升高

米粉的溶解度和膨胀度均增加，高于 80℃时溶解度显著增加。冻融稳定性研究表

明：浓度相同米粉糊的析水率大小依次为浙江＞上海＞黑龙江。三种降糖米的粘

度随着温度、NaCl 浓度、NaHCO3浓度增加而减小；而随蔗糖浓度的升高而增大；

当pH 值<8 时，随 pH 值的增加，三种米粉糊的粘度均有一定程度的增加，当 pH

值>8 时，粘度逐渐降低，而当 pH 值>10 时，粘度变化趋于平缓。

采用 Megazyme 公司试剂盒检测抗性淀粉含量，并结合响应面分析法，得到

高抗性淀粉米蒸煮最佳工艺条件为：浸泡时间 25min、浸泡温度 43℃、米水比 1:1.6，

测得抗性淀粉含量为 6.79%，与预测值比较误差为 0.45%。采用响应曲面法优化得

到的工艺参数可供生产应用参考。

稻米的食味品质是衡量其品种优劣的重要指标之一，通过模糊数学理论对三

种高抗性淀粉米米饭食味品质作了感官评价。建立了食味品质影响因素和评语集

的综合评价模型，方便判定评分，降低评判的误差；根据调查结果，运用加权统

计法确定各因素的权重，克服主观规定权重所带来的弊端，使评判结果客观科学

可靠；通过模糊综合评判法计算结果表明：模糊综合评判法离散度小，精确度高，

以具体分值来体现，直观可信；实验得出三种抗性淀粉米米饭的感官质量综合评

定为：浙江75.2分，上海73.4分，黑龙江68.1分。

通过对 32 名II 型糖尿病患者每日服用 100 g 高RS 米饭，连续服用 12 周后，

能够明显地改善和控制患者的临床症状，血糖水平降低明显，这与前人所作的动

物实验研究结果一致。食用高 RS 米饭后，糖尿病患者血液中高密度脂蛋白、糖化

血红蛋白、餐后血糖等重要指标均具有显著性差异，有统计学意义。

关键词：高抗性淀粉大米理化性质蒸煮工艺感官评定

ABSTRACT

In this paper,the physico-chemical properties of rice were measured,such as

nutrition, solubility, inflation degree, the rheological characteristic of starch paste .

Cooking process was optimizated by using Response surface method.Using fuzzy

comprehensive evaluation method to evaluate senses quality. Rice riched with resistant

starch can obviously improve the physiological functions of type II diabetic and their

life quality ，which provides a scientific basis for the development of health food

products.

The components of three samples and the solubility，swelling power，freeze-thaw

stability were measured. The influencing factors such as temperature, pH on viscosity of

rice flour were analyzed with a digital viscometer . The results showed that the resistant

starch content of rice flour reached 9.03%. The solubility and distensibility of the rice

increased with the temperature increasing. The freeze-thaw stability of HeiLongjiang

sample is the best. The viscosity increased with the sugar increasing, however,

decreased with the temperature and the NaCl increasing. When pH≈8,the viscosity of

the rice is the largest.

The objective of this study was to optimize the cooking process of new rice by

response surface methodology. Soak temperature, soak time, rice and water ratio were

chosen as the response factors. The content of resistant starch was chosen as response

value, response surface analysis implemented by three factors and three levels,

mathematical model was established, and the optimum technological conditions were

obtained. It was found that the best cooked conditions were as follows: Soak

temperature was 43 ℃ ， soak time was 25min, rice-water ratio was 1:1.6. The actual

measurement of resistant starch was 6.79%, the theoretical prediction error was 0.45%.

The process proves stable and reliable, and is applicable for the production of cooked

rice.

The taste quality of rice is one of important index to measure the rice quality.

Using fuzzy mathematics theory made a sensual evaluation for three kinds of rice.

Established detailed influence factors and made two comprehensive evaluation models.

It was convenient to judge scores, and reduce the errors of judgment.According to the

analysis, the weighted statistics can determine the weight of each factor, and overcome

the subjective errors.It made the results more objective ,more scientific and reliable. By

using the fuzzy comprehensive evaluation,the results shows that it has small discrete,

high precision, and the calculation results is clear at a glance.The specific score follow:

ZheJiang 75.2 points, ShangHai 73.4 points, HeiLongjiang 68.1 points.

Thirty-two type II diabetes patients have taken 100g high RS rice daily, for 12

weeks.It can obviously improve and control the clinical symptoms, reduce blood sugar

level, this results are same as previous animal research.

Key Words: Resistant rice, Physico-chemical properties, Cooking

process, Sensory assessment

中文摘要

ABSTRACT

第一章绪论................................................................................................................... 1

§1.1 抗性淀粉的分类和检测....................................................................................... 1

§1.1.1 抗性淀粉的分类............................................................................................ 1

§1.1.2 抗性淀粉的检测............................................................................................ 3

§1.2 抗性淀粉的形成.................................................................................................. 3

§1.2.1 抗性淀粉形成的内因.................................................................................... 3

§1.2.2 抗性淀粉形成的外因.................................................................................... 6

§1.3 抗性淀粉的生理生化特性及功能....................................................................... 8

§1.4 高抗性淀粉食品开发的背景和途径................................................................ 10

§1.4.1 高抗性淀粉食品开发的背景...................................................................... 10

§1.4.2 高抗性淀粉食品开发的途径...................................................................... 10

§1.5 高抗性淀粉稻米研究进展................................................................................. 10

§1.6 本课题的主要研究内容..................................................................................... 11

第二章高抗性淀粉大米理化性质的研究................................................................... 12

§2.1 前言..................................................................................................................... 12

§2.2 实验材料与设备................................................................................................. 12

§2.2.1 实验材料...................................................................................................... 12

§2.2.2 实验试剂...................................................................................................... 12

§2.2.3 实验主要仪器和设备 ................................................................................ 12

§2.3 实验与方法........................................................................................................ 13

§2.3.1 高抗性淀粉大米基本成分含量的测定...................................................... 13

§2.3.2 溶解度和膨胀度的测定.............................................................................. 13

§2.3.3 冻融稳定性.................................................................................................. 13

§2.3.4 米粉糊的流变学性质.................................................................................. 13

§2.4 结果与分析........................................................................................................ 14

§2.4.1 降糖米基本成分含量的测定...................................................................... 14

§2.4.2 溶解度和膨胀度的测定.............................................................................. 15

§2.4.3 冻融稳定性.................................................................................................. 16

§2.4.4 米粉糊的流变学性质.................................................................................. 17

§2.5 本章小结............................................................................................................ 20

第三章高抗性淀粉大米蒸煮工艺优化....................................................................... 21

§3.1 前言..................................................................................................................... 21

§3.2 材料与方法......................................................................................................... 21

§3.2.1 材料与试剂.................................................................................................. 21

§3.2.2 主要仪器和设备.......................................................................................... 21

§3.3 方法..................................................................................................................... 21

§3.3.1 高抗性淀粉大米的蒸煮.............................................................................. 21

§3.3.2 抗性淀粉含量的测定.................................................................................. 22

§3.4 实验设计............................................................................................................ 22

§3.5 结果与讨论........................................................................................................ 22

§3.5.1 回归模型的建立.......................................................................................... 22

§3.5.2 回归方程方差分析...................................................................................... 23

§3.6 本章小结............................................................................................................. 28

第四章高抗性淀粉大米食味与感官品质的研究....................................................... 29

§4.1 前言..................................................................................................................... 29

§4.2 实验材料与方法................................................................................................. 29

§4.2.1 材料.............................................................................................................. 29

§4.2.2 方法.............................................................................................................. 29

§4.3 结果与分析......................................................................................................... 31

§4.3.1 评价因素权重的确定.................................................................................. 31

§4.3.2 三种高抗性淀粉大米米饭模糊综合评判隶属度的确定.......................... 31

§4.3.3 综合评判...................................................................................................... 33

§4.4 本章小结............................................................................................................. 35

第五章高抗性淀粉大米在临床上的实验研究........................................................... 36

§5.1 前言..................................................................................................................... 36

§5.2 实验材料与方法................................................................................................. 36

§5.2.1 对象.............................................................................................................. 36

§5.2.2 受试物.......................................................................................................... 36

§5.2.3 实验方法...................................................................................................... 36

§5.2.4 统计分析...................................................................................................... 37

§5.3 结果与分析......................................................................................................... 37

§5.3.1 各项指标结果与分析.................................................................................. 37

§5.3.2 问卷调查结果分析...................................................................................... 38

§5.4 本章小结............................................................................................................. 40

第六章结论与展望....................................................................................................... 41

§6.1 主要结论............................................................................................................. 41

§6.2 进一步研究建议................................................................................................. 42

参考文献......................................................................................................................... 43

在读期间公开发表的论文和参加的科研项目............................................................. 49

致谢............................................................................................................................... 50

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摘要：

摘要本文以高抗性淀粉大米为研究对象，研究其营养成分、溶解度、膨胀度、淀粉糊的流变特性等理化性质，采用响应面法优化蒸煮工艺，采用模糊综合评判法对其食味与感官作出评价，考察高抗性淀粉大米在糖尿病患者中临床应用的功能，结果表明：高抗性淀粉大米能有效控制糖尿病患者的血糖，改善生活质量，具有开发应用价值。高抗性淀粉大米中抗性淀粉的含量最高可达到9.03%，是普通大米含量的10倍左右。通过不同的加工工艺可以改变食品中抗性淀粉的含量。随着温度的升高米粉的溶解度和膨胀度均增加，高于80℃时溶解度显著增加。冻融稳定性研究表明：浓度相同米粉糊的析水率大小依次为浙江＞上海＞黑龙江。三种降糖米的粘度随着温度、NaCl...

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