可食性莲子淀粉膜体外消化特性的研究  

Study on the in Vitro Digestibility of Edible Lotus-seed Starch Film

作　　者：林鸳缘[1] 曾绍校[1] 郑宝东[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002

出　　处：《中国农学通报》2009年第22期100-103,共4页Chinese Agricultural Science Bulletin

基　　金：福建省自然科学基金计划资助项目"莲子淀粉品质特性的研究"(2006J0190);福建省科技厅科技计划重点项目"莲子科学与工程"(2008N0007)

摘　　要：采用体外消化方法,模拟人体肠道体系,对莲子淀粉可食膜的体外消化速率进行研究,并根据淀粉水解百分率推测血糖指数。结果表明:经热处理的莲子淀粉、莲子淀粉可食膜的消化速率均大于未经热处理的样品;莲子淀粉可食膜的水解速率均高于莲子淀粉,其血糖指数大于90,属于高血糖指数食品。The in vitro digestibility of lotus-seed starch and lotus-seed starch edible film were studied by an in vitro method simulating human intestinal system. Glycemic index （GI） was conjectured according to the percentage of starch hydrolysis. The results show that the rates of digestion of lotus-seed starch and lotus-seed starch edible film with heat treatment were greater than for the sample without heat treatment. The hydrolysis rates of lotus-seed starch edible films were higher than for lotus-seed starches. Glycemic Index of lotus-seed starch edible film was greater than 90, which belongs to high GI foods.

关 键 词：莲子淀粉 莲子淀粉可食膜 体外消化特性 血糖指数 

分 类 号：TS201.1[轻工技术与工程—食品科学]