该文首次将等离子高温蒸汽加工技术应用于米饭的烹调过程。利用体外模拟消化技术,探究了等离子高温蒸汽方式对米饭血糖生成指数(glycemic index,GI)的影响,对适宜的大米品种进行了筛选,并对该技术调控米饭GI的关键性机制进行了初探。结果表明,大米经等离子高温蒸汽处理后,米饭的体外血糖生成指数(estimated glycemic index,eGI)可降低到中等GI水平,且直链淀粉的含量在15%以上的大米品种的eGI降低效果更好。与普通电饭锅蒸煮相比,经等离子高温蒸汽处理的米饭出现了硬度、黏度均升高的现象。糊化特性显示,具有峰值黏度值高、衰减值小、糊化温度低的特点。观察2种米饭的微观结构,经等离子高温蒸汽处理的米饭中心常存在孔洞或裂缝,可能是由于蒸煮过程中快速高温使得大米溶胀而导致的中空,同时米饭边缘处的气孔更加均匀和致密。X射线衍射未观察到2种处理方式带来的结晶度之间的差异。
This article was the first to apply plasma high-temperature steam processing technology to the rice cooking process.Using in vitro simulated digestion technology, the study investigated the impact of the high-temperature steam method on the glycemic index of rice.This study screened appropriate rice varieties for implementing this technology and investigated the key mechanism for regulating the glycemic index (GI) of rice through this technology.Results indicated that plasma high-temperature steam treatment could reduce the in vitro blood glucose generation index of rice to a moderate GI level.Additionally, rice varietied with an amylose content of more than 15% exhibit better effects in reducing the estimated glycemic index (eGI).Compared to cooking rice in a regular electric rice cooker, rice treated with high-temperature steam plasma exhibited an increase in hardness and viscosity.The gelatinization characteristics indicated high peak viscosity, minimal breakdown, and a low gelatinization temperature.When observing the microstructure of two types of rice, it was common to find pores or cracks in the center of the rice treated with high-temperature steam plasma.This phenomenon may be attributed to the rapid increase in temperature during the cooking process, causing the rice to swell and resulting in hollowness.At the same time, the pores at the edges of the rice became more consistent and compact.The X-ray diffraction results did not show any difference in rice crystallinity between the two treatment methods.
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