植物乳杆菌
淀粉
支链淀粉
食品科学
微观结构
发酵
回生(淀粉)
半纤维素
固态发酵
乳酸
淀粉糊化
化学
纤维素
直链淀粉
生物
有机化学
细菌
结晶学
遗传学
作者
Yongfu Li,Xin Cheng,Feng Shi,Li Wang,Yanan Li,Zhengxing Chen
标识
DOI:10.1002/star.201800160
摘要
Brown rice (BR) is nutritious but difficult to cook, which limits its consumption. In this study, a novel processing technology, solid‐state fermentation (SSF), is developed to improve the cooking quality of BR. After SSF treatment with Lactobacillus plantarum JYI‐3913, BR hardness (821.20 g) decreased by 36.91%, and its cooking time (19.69 min) is reduced by 29.07% compared to untreated BR (1301.72 g and 27.76 min, respectively). In addition, some small gullies and holes appear on the BR grain cortex, and the connections between the starch particles become looser. Cellulose and hemicellulose in BR exhibit a certain degree of degradation. Furthermore, the molecular structures of BR starch granules are damaged; the long chains of amylopectin are partially broken; the crystal structure of starch is partially destroyed; gelatinization enthalpy is decreased; and the setback value of starch is decreased. All of these characteristics make the BR easier to cook, and the cooked BR presents an improved taste and slower retrogradation. The results show that applied SSF treatment improves the cooking quality of BR.
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