谷物配比对多谷物共挤压粉估计血糖生成指数的影响  

Effect of Grain Ratio on Expected Glycemic Index of Multigrain Co-extruded Powders

作　　者：汪丽萍 韩玲玉 刘艳香[1] 田晓红 张笃芹 张维清 郑先哲 谭斌[1] Wang Liping;Han Lingyu;Liu Yanxiang;Tian Xiaohong;Zhang Duqin;Zhang Weiqing;Zheng Xianzhe;Tan Bin(Institute of Cereal Processing Science and Technology,Academy of National Food and Strategic Reserves Administration,Beijing 100037;College of Engineering,Northeast Agricultural University,Harbin 150030)

机构地区：[1]国家粮食和物资储备局科学研究院粮油加工研究所,北京100037 [2]东北农业大学工程学院,哈尔滨150030

出　　处：《中国食品学报》2021年第2期72-79,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十三五”国家重点研发计划项目(2017YFD0401204)。

摘　　要：以青稞、藜麦、燕麦、小米和绿豆5种杂粮为原料,采用D-最优混料设计试验,研究不同谷物配比对多谷物共挤压杂粮粉估计血糖生成指数(eGI)的影响。对比研究挤压前、后共挤压粉的淀粉、直链淀粉、蛋白质、膳食纤维等营养组分的变化情况,分析共挤压粉营养组分与eGI值的相关性。试验结果表明,谷物配比对共挤压粉eGI影响较大,eGI值变化范围60.77~76.45。其中,小米添加量对共挤压粉eGI值影响最大,eGI值随添加量的增加呈先上升后下降的趋势。青稞、藜麦、燕麦添加量对共挤压粉eGI值影响趋势相同,均随添加量的增加呈先上升后下降的趋势,而共挤压粉eGI值随绿豆添加量的增加呈先下降后上升的趋势。挤压后共挤压粉中淀粉、直链淀粉、蛋白和脂肪含量总体下降,膳食纤维整体含量增加,共挤压粉eGI值与蛋白质、膳食纤维、直链淀粉、抗性淀粉含量呈显著负相关。Five kinds of coarse cereals including highland barley,quinoa,oats,millet and mung beans were selected as subject in this study.The effect of different grain ratios on expected Glycemic Index(eGI)of extruded grains were researched by D-optimal mixture design experiments.Furthermore,changes of starch,amylose,protein,fat and dietary fiber of multi-grain cereal grains before and after extrusion were compared.The results showed that grain ratio had a great influence on the eGI of co-extruded powder,and the variation range was 60.77-76.45.Among them,the amount of millet has the biggest influence on eGI value,and it increases first and then decreases with the increase of the addition amount.The effect of highland barley,quinoa and oats on eGI value was the same,rising firstly and then declined with the increase of additive amount,while green beans showed the trend of first declining and then rising with the increase of additive amount.Through the determination of the nutritional composition of the extruded products with different ratios of cereals,the contents of starch,amylose,fat and protein were generally decreased after extrusion,and the contents of dietary fiber was increased overall after extrusion.And a significant negative correlation between GI and protein,dietary fiber,amylose,and resistant starch were observed.

关 键 词：多谷物 配比 D-最优混料 共挤压 估计血糖生成指数 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]