山西谷子全粉淀粉指标间相关性及消化特性研究  

Correlational Among Indexes and Digestibility of Whole-grain Millet Starch Obtained from Shanxi Province

作　　者：杜文娟[1] 林娟[2] 许辉[2] 姜龙波[1] 李萍[1] 张喜文[1] 

机构地区：[1]山西省农业科学院谷子研究所,山西长治046011 [2]郑州轻工业学院,河南郑州450001

出　　处：《粮油加工（电子版）》2014年第7期60-65,共6页Machinery for Cereals Oil and Food Processing Main Contents

摘　　要：本文主要研究了77个山西谷子全粉样品中淀粉组分的相关性以及淀粉消化特性。分别测定了谷子金粉中淀粉、直链淀粉和抗性淀粉(RS)含量。制备谷子淀粉并分析了淀粉中快速消化淀粉(RDS)、慢速消化淀粉(SDS)、RS的含量以及淀粉消化指数(SDI)和持续消化淀粉(LS)。结果表明:各品种间RS含量差异性较大;全谷物以及制备得到的淀粉所测定的备指标间相关性较强。其中。谷子中RS与直链淀粉相关性最强(r=0.885),对谷子中RS聚类分析后发现。RS与直链淀粉近似呈线性相关(r=0.954)。对谷子淀粉体外消化研究表明:黄谷(2010)等品种中SDS舍量较高,晋谷21号(2010)等品种中RS含量较高,而陇谷10号(2012)等品种中LS含量相对较高,这些品种适用于糖尿病等人群食用或有助于开发相关降糖产品。Correlation of starch components and characteristics of starch digestion were studied about 77 Shanxi millet flour samples. Millet flour starch, amylose and resistant starch （RS） content were determined, respectively. Millet starch was prepared, and rapidly digestible starch （RDS）, slowly digestible starch （SDS）, RS content, starch digestion index （SDI） and continuous digestion of starch （IS） were analyzed. Results showed that RS contents among varieties had significant difference. There were strong correlation among these indicators that whole grains and prepared starches, h was the most relevant between RS and amylase （r=0.885） in whole-grain millet, and millet RS and amylose approximately linear correlation （r=0.954） after cluster analysis of millet RS. In vitro starch digestion study showed that, Huang Gu （2010） etc. varieties contain higher amounts ofSDS, Jin Gu 21 （2010） etc. varieties with higher RS content, and IS contents in Long Gu No. 10 （2012） etc. species were relatively high. These varieties suitable consumption for diabetes etc. groups, or contribute to development of hypoglycemic related products.

关 键 词：谷子 淀粉 直链淀粉 抗性淀粉 淀粉消化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]