%0 Journal Article
%T 降低大米GI值改性技术措施研究进展<br>Research Progress on Modification Technology for Reducing the GI Value of Rice
%A 周冰莹
%A 牛晓冉
%A 严伟龙
%A 罗希
%A 刘思敏
%A 吴泽宇
%A 张文成
%J Hans Journal of Food and Nutrition Science
%P 265-273
%@ 2166-6121
%D 2025
%I Hans Publishing
%R 10.12677/hjfns.2025.143030
%X 高血糖生成指数(glycemic index, GI)食物被认为与肥胖、糖尿病和心血管疾病等健康问题相关联。大米作为主要粮食&#65292;其高GI可能引发血糖快速升高&#65292;增加肥胖和慢性病风险。因此&#65292;降低大米GI值的研究备受关注。本文系统综述了降低大米GI的关键技术&#65292;深入分析了不同加工方式对GI值的影响机制&#65292;并探讨了未来发展趋势&#65292;为低GI食品加工技术的选择提供了科学素材。<br>Foods with high glycemic index (GI) value are considered to be associated with health problems such as obesity, diabetes and cardiovascular disease. As the main grain, rice with high GI value could lead to increasing the risk of obesity and chronic diseases. Therefore, research on reducing the GI value of rice has attracted much attention. This article systematically summarizes the key technologies for reducing rice GI value, deeply analyzes the impact mechanism of different processing methods on GI values, and explores future development trends, providing scientific materials for the selection of low GI food processing technologies.
%K 大米&#65292
%K 抗性淀粉&#65292
%K 血糖生成指数&#65292
%K 改性<br>Rice
%K Resistant Starch
%K Glycemic Index
%K Modification
%U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=113749