粉状富淀粉传统保健食材碳水化合物体外消化特性  

In vitro carbohydrate digestion properties of traditional powder starchy food materials

作　　者：梁晓丽[1] 范志红[1] 王淑颖[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国农业大学学报》2011年第5期138-143,共6页Journal of China Agricultural University

基　　金：国家"十一五"科技支撑项目(2008BAD91B01);大城市现代营养配餐技术研究与示范

摘　　要：探讨焙烤后打粉冲糊方法对富淀粉保健食材碳水化合物消化特性的影响。采用体外模拟消化方法测定各样品快消化淀粉、慢消化淀粉和抗性淀粉的含量及水解率,并对淀粉糊化温度、糊化度等进行研究。试验结果表明:冲糊水量和温度显著影响样品的水解速率和淀粉类型,增加沸水量可使所有样品的水解指数超过蒸煮处理水平,蒸煮处理山药干、芡实、莲子、薏米和红小豆血糖负荷评估值分别为47.38、42.28、29.05、42.79和28.96;沸水量大冲糊方法的血糖负荷评估值分别为51.80、55.49、50.19、50.93和40.26。控制冲糊方法或可有效控制粉状淀粉食材的消化速度和淀粉类型比例,为不同生理状况的人群控制其血糖反应提供可能性。To study the effects of pasting condition on roasted and powdered starchy materials with respect of carbohydrate digestion characteristics. The contents of various starche fractions such as rapid digestion starch, slow digestion starch, resistant starch and hydrolysis rate were measured by in vitro pancreatic digestion enzyme hydrolysis procedure. The pasting temperatures were determined by rapid viscosity analyzer. The degree of gelatinization also was measured. The results indicated that the temperature and volume of boiling water added significantly affected the hydrolysis rate and the ratio of starch types of the starchy paste samples. Increasing the volumes of boiling water may render remarkably higher hydrolysis index comparing to that of the normal cooking treatments in all samples. The expected glucose loads of dry yams, gordon euryales, lotus seeds, coix seeds and adzuki beans were 47.38,42.28, 29.05,42.79 and 28.96, respectively, in normal cooking treatments, while the expected glucose loads were 51.80, 55.49,50.19,50.93 and 40.26, respectively, in more boiling water pasting procedures. There is the possibility that carbohydrates digestion rate and the starch type profile be effectively modified by adjusting the pasting procedures so as to accommodate the needs of the people of different physiological conditions in terms of blood glucose response.

关 键 词：保健食材粉 冲糊方式 碳水化合物 体外消化速度 淀粉类型 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]