压力烹调对五种食材中淀粉消化性的影响  

Effect of pressure cooking on in vitro carbohydrate digestion properties of five starchy food materials

作　　者：梁晓丽[1] 范志红[1] 王淑颖[1] 吴伟 

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 [2]广东美的生活电器制造有限公司,广东顺德528311

出　　处：《食品工业科技》2012年第4期396-399,405,共5页Science and Technology of Food Industry

基　　金：大城市现代营养配餐技术研究与示范;十一五科技支撑(2008BAD91B01)

摘　　要：目的:探讨不同烹调方法对红小豆、莲子、山药片、芡实、薏米5种富含淀粉的保健食材的碳水化合物消化特性的影响,为科学食用传统食材提供依据。方法:体外模拟消化方法测定各时间点的水解率、快消化淀粉、慢消化淀粉和抗性淀粉等指标。结果:压力烹调显著影响样品的水解速率和淀粉类型,水解指数增大,快消化淀粉含量增加,抗性淀粉含量减少。但所有样品的预期血糖负荷均显著低于粳米样品。红小豆和莲子经过压力烹调仍保持低消化速度和低EGL特性。结论:压力烹调对提高难烹煮碳水化合物消化率有利,需要控制血糖的人可以通过选择慢消化食材和烹调参数来控制淀粉类型和EGL的变化。Objective：To study the effects of cooking methods on starchy materials including azuki bean,lotus seed,dried sliced Chinese yam,seeds of Euryale ferox Salisb,and seed of Semen Coicis with respect of carbohydrate digestion characteristics,in order to provide information need for scientific consumption of starchy traditional foodstuffs.Method：Starch hydrolysis time course,starch fractions including rapid digestion starch（RDS）,slow digestion starch（SDS）,resistant starch（RS） were measured by pancreatic digestion enzyme hydrolysis procedures in vitro.Result：Pressure-cooking significantly elevated the hydrolysis rate and modified the profile of starch fractions of the samples.Pressure-cooking samples had significantly higher hydrolysis index（HI） and RDS,and lower RS,comparing to that of the normal cooking treatments in all samples,while the expected glucose loads（EGLs） was still significantly lower than that of the cooked rice,the reference sample.The azuki bean and lotus seeds maintained low digestion rate and low EGL.Conclusion：The pressure cooking treatment can increase the in vitro digestibility of hard-to-cook starchy materials,which was beneficial to those who had compromised digestion ability.Control of starch fraction profile and EGL can be realized by choosing slow digestive food materials and modifying the pressure cooking parameters.

关 键 词：淀粉食材 压力烹调 碳水化合物 体外消化 淀粉类型 

分 类 号：TS201.4[轻工技术与工程—食品科学]