燕麦β-葡聚糖降血糖性能研究进展  

Research Progress of Hypoglycemic Effect of Oat β-glucan

作　　者：朱婷 谢晶[1] 邵则淮[1] 甘建红[1] 李晓晖[1] 薛斌[1] 孙涛[1] ZHU Ting;XIE Jing;SHAO Zehuai;GAN Jianhong;LI Xiaohui;XUE Bin;SUN Tao(College of Food Sciences & Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《麦类作物学报》2020年第3期381-386,共6页Journal of Triticeae Crops

基　　金：国家“十三五”重点研发项目(2016YFD0400106);国家自然科学基金项目(31571914)。

摘　　要：本文从三个方面综述了燕麦β-葡聚糖降血糖性能研究进展。首先从食品血糖生成指数(glycemic index,GI)、餐后血糖、空腹血糖和α-淀粉酶活性等方面阐述了燕麦β-葡聚糖降血糖的功效,进而介绍了燕麦β-葡聚糖的结构因素——分子量和含量,以及食品加工过程对其降血糖功效的影响,最后综述了燕麦β-葡聚糖几种可能的降血糖机制,以期对后续研究提供参考。In this paper,the research progress of the hypoglycemic properties of oatβ-glucan was reviewed from three aspects.Firstly,the hypoglycemic effect ofβ-glucan in oat was described from the aspects of GI,postprandial blood glucose,fasting blood glucose andα-amylase activity.Then,the structural factors—molecular weight and content ofβ-glucan in oat,and the effect of food processing on its hypoglycemic function were briefly introduced.Finally,several possible hypoglycemic machanism of oatβ-glucan were briefly summarized,in order to provide reference for the follow-up study.

关 键 词：燕麦Β-葡聚糖 降血糖性能 分子量 加工过程 

分 类 号：S512.6[农业科学—作物学] S311