蒸煮工艺对米饭蛋白质体外消化性的影响

he effect of cooking technologies on soluble protein, free amino acids content and amino acid compositions (after digested) of cooked rice prepared by four cooking technologies were studied in order to offering parameters for optimizing techniques and new cooker development. Soluble protein content and free amino acids content of cooked rice were enhanced after in vitro digestibility and they were significantly affected by cooking technologies. Cooked rice has high amount of soluble protein and free amino acids as cooked at the temperature in the range 100℃~110℃. The content of essential amino acids and non-essential amino acids were lower contributed to higher cooking temperature (120℃). The change of soluble protein and free amino acids content were affected by rice varieties in a certain extent. Suitable cooking technologies can improve the content and compositions of essential amino.