杂粮淀粉体外消化特性的分析

发布时间：2019-03-30 23:24

【摘要】：鉴于谷物淀粉血糖反应对于控制糖尿病的意义,研究通过体外模拟消化试验测定蒸煮、微波加热及加压处理下黑米、荞麦、燕麦、高粱、玉米和小米6种杂粮淀粉消化特性。结果表明,加压处理与蒸煮、微波处理相比淀粉水解率确有一定程度的升高但淀粉水解模式相同,在(0~90)min时,淀粉水解率快速升高,其后淀粉水解曲线趋于平稳。杂粮体外血糖生成指数(EGI)由高到低的顺序依次为小米(77.89)高粱(76.66)玉米(76.18)黑米(70.67)荞麦(69.53)燕麦(68.52),6种杂粮体外血糖生成指数均低于主粮大米,其中以燕麦、荞麦为最佳。因此,可以通过在主食中添加燕麦等杂粮来降低糖尿病人餐后血糖生成指数。
[Abstract]:In view of the significance of glucose response of cereal starch in the control of diabetes mellitus, the digestion characteristics of black rice, buckwheat, oat, sorghum, corn and millet under microwave heating and pressure treatment were measured by simulated digestion test in vitro. The results showed that the hydrolysis rate of starch increased to a certain extent compared with the microwave treatment, but the hydrolysis pattern was the same. At (0? 90) min, the hydrolysis rate of starch increased rapidly, and then the hydrolysis curve of starch tended to be stable. The order of (EGI) was millet (77.89) sorghum (76.66) corn (76.18) black rice (70.67) buckwheat (69.53) oat (68.52). The index of glucose production in vitro of six kinds of grains was lower than that of rice, among which oats and buckwheat were the best. Therefore, the postprandial glycemic index can be reduced by adding cereals such as oatmeal to the staple diet.
【作者单位】：东北农业大学食品学院;西南交通大学土木工程学院;东北农业大学生命科学学院;
【基金】：国家重点研发计划项目(2016YFD0400702) 大学生科技创新项目
【分类号】：R151;TS235.1

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