浸泡和发芽处理对全籽粒燕麦中糖含量及淀粉体外消化性的影响  

Effect of soaking and germination on carbohydrate content and in vitro starch digestibility in whole grain oat

作　　者：刘静[1] 李贞[1] 刘海英[1] 

机构地区：[1]内蒙古商贸职业学院食品工程系,呼和浩特010070

出　　处：《食品科技》2017年第1期184-188,共5页Food Science and Technology

摘　　要：全籽粒燕麦经浸泡和发芽处理后测定还原糖、总糖和淀粉的含量,并采用模拟体外模型分析淀粉的体外消化性,研究浸泡和发芽过程对燕麦籽粒中糖种类及淀粉消化性的影响。结果表明:燕麦浸泡和发芽过程中,还原糖和总糖含量的变化呈现先下降后上升的趋势,而淀粉含量则呈现先上升后下降的趋势。体外模拟胃肠液消化模型分析发现,浸泡处理的燕麦中淀粉体外消化率变化趋势较大,而发芽处理的燕麦中淀粉的体外消化率变化趋势较小,且随着发芽时间的增加淀粉的体外消化率也随之增大。The content of reducing sugar, total sugar and starch was determined in whole-grain oat after soaking and germination processing, and digestibility of starch was also analyzed by in vitro digest model. The aim of this study was to estimate the change of sugar and digestibility of starch in whole grain oat during the process of soaking and germination. Results showed that the variation trend of reducing sugar and total sugar content firstly declined and then rising. However, the starch content increased first and then descending. The in vitro digestion model revealed that soaking process increased the digestion rate of starch in oats, while germination process decreased the digestion rate of starch in oats. Moreover, the digestion rate of starch increased as the increase of germination time.

关 键 词：燕麦 浸泡 发芽 碳水化合物 消化性 

分 类 号：TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程]