Professor Luo Self-study, School of Biological Systems Engineering and Food Science, Zhejiang University: Oryza sativa L. Processing: Chemical and Chemical Properties,

Highlights:
vary in the degree of change of black rice phenol metabolites during processing.
processing affects grain color, anti-diabetes and anti-glycation activity.
antioxidant activity (antioxidant activity, TAA) and chroma are highly dependent on phenolic substances.
processed rice with proanthocyanidins (TPAC) vanilla aldehyde acid and clovesic acid adversely affects the surface straight chain starch content (see amylose content, AAC).
treatment reduces the hydrolyzing of starch and improves the resistance of cooked grains (resistt starch, RS).
is considered a good medicine for diabetes in Chinese folk medicine. Therefore,
Halah Aalim
,
Di Wang
,
Zisheng Luo
of Zhejiang University's School of Biosyscology Engineering and Food Sciences discussed the effects of heat treatment and subsequent cooking on the properties of black rice physicization, phenolic components, total antioxidant activity (antioxidant activity, TAA), enzyme and glycosyl inhibition, and starch digestion. The thermal decomposition of anthophylatin and antholine-3-glucosine is evident in all processing methods, as shown by the increase in the level of proanthocynidins (TPAC) for cooking. Baked grains maintain total phenol (TPC), flavonoids, TFC, TPAC and anti-lipase activity. In addition, the combined effects of frying and cooking reduced the inhibition of TFC, TPAC α-glucose glycosidease. Heat-treated grains showed significant anti-α-amyloid, α-glucosidease, and glycosylation activity, while cooked grains reduced the estimated glycemic index (eGI) and enhanced resistance to starch (resistt starch, RS). Chroma, TAA, and surface straight-chain starch content (see amylose content, AAC) in processed grains were significantly associated with phenolic substances. These findings suggest that black rice processing is beneficial for dietary management of metabolic diseases such as diabetes and hyperlipidemia.
Luo Self-
(1973-) professor and doctoral tutor at Zhejiang University. At present, mainly engaged in food quality and safety, food resources and nutrition evaluation, food preservation and logistics and other directions of research. He has presided over more than 30 projects, including the National Key Research and Development Program, the National High-Tech Research and Development Program (863 Program), the National Natural Science Foundation of China, the Zhejiang Distinguished Youth Fund, and the Zhejiang Province Key Research and Development Project. Has been selected in Zhejiang Province's first batch of scientific and technological innovation leading talent (Zhejiang Province's 10,000 people plan), Zhejiang Province 151 first-level talent, the Ministry of Education in the new century outstanding talent. Presiding results by the Ministry of Education and Zhejiang Province science and technology progress first prize 2, industry association second prize 4, published 3 textbooks. Authorize more than 20 national invention patents, participate in the formulation of national standards 1, participate in the formulation of industry standards 2. Currently
in
Plant Cell and Environment
,
Comprehensive Reviews in Food Science and Food Safety
,
Trends in Food Science and Technology
,
More than 200 papers have been published in domestic and foreign journals such as Food Chemistry
,
Journal of Agricultural and Food Chemistry
, and more than 160 have been included by SCI, and 6 papers have been cited by ESI Gao. Physiol
the
,
of Foods. Mol. Plant Pathol.
and
BIOCELL
SCI publications, etc. He is currently the Director of the Key Laboratory for Postparto Processing of Agricultural Products of the Ministry of Agriculture and Rural Areas, the Deputy Director of the Key Laboratory of Agricultural Products Processing Technology in Zhejiang Province, the Deputy Director of the Institute of Food Processing Engineering, the Executive Director of the Agricultural Products Storage and Processing Branch of the Chinese Agricultural Society, the Vice Chairman of the Food Society of Zhejiang Province, the Member of the First/Second Local Standard Review Committee for Food Safety in Zhejiang Province, the Academic Committee of the Key Laboratory for Fruit Postpartico Processing of the Ministry of Agriculture, and the Academic Committee of the Key Laboratory for fruit and Vegetable Preservation and Processing Technology Research in Zhejiang Province.
(This article is
.) Black rice (
Oryza sativa
L.) processing: Evaluation of physicochemical properties,
in vitro
starch digestibility, and phenolic functions linked to type 2 diabetes
published online in Food Research International. ）