Research Progress on the Digestion Characteristics and Influencing Factors of Whole Grain Brown Rice
WANG Dan1,3, ZHAI Xiao-tong2, ZHANG Na1, WU Na-na2, TAN Bin2*
(1. School of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China;
2. Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China; 3. College of Chemistry and Chemical Engineering,
Qiqihar University, Qiqihar, Heilongjiang 161006, China)
Abstract: The development of the whole grain industry in China is a key measure in implementing the “Food Security Guarante Law” strategy and the “Healthy China” strategy. It also aligns with practicing the broader concept of food security. Rice is a staple food for Chinese residents, and substituting white rice with brown rice is an effective way to increase whole grains intake. Studies have shown that whole grain brown rice provides health benefits in blood glucose and lipid regulation, as well as weight control. These effects attributed to the effects of dietary fiber, various micronutrients, and bioactive compounds abundant in brown rice. Additionally, these health effects also result from alterations in the digestion and absorption efficiency of dietary nutrients like carbohydrates and proteins, mediated by these bioactive compounds. The digestion process of food is a key link related to the aforementioned effects. Current research methods for characterizing the digestion process of brown rice mainly static and dynamic in vitro static simulations, as well as in vivo digestion. This article systematically reviews the macro and micronutrient components and bioactive substances of rice. It also explores the effects of different processing accuracy and brown rice processing techniques on rice starch digestion characteristics and their potential mechanisms. The aim is to provide reference for the development and selection of processing technologies for whole grain brown rice.
Key words: brown rice; digestive characteristics; variety; nutrients; processing accuracy; processing technology
Chinese Library Classification Number: TS217；S511
Documentary Identification Code: A Article ID: 1007-7561(2025)01-0080-07
Published time on CNKI: 2024-12-24 14:22:54
Published address on CNKI: https://link.cnki.net/urlid/11.3863.TS.20241224.1016.004
