食品功能组分对淀粉类食品升糖指数影响的研究进展  

Research Progress on the Effect of Functional Components of Foods on Glycemic Index of Starchy Foods

作　　者：王红岩 曹际娟 胡冰 朴永哲 王作金 郑文杰 WANG Hongyan;CAO Jijuan;HU Bing;PIAO Yongzhe;WANG Zuojin;ZHENG Wenjie(Dalian Minzu University,Dalian 116600,China;Dalian Hongren Whole Grain Foodstuffs Co.,Ltd.,Dalian 116000,China;Tianjin Normal University,Tianjin 300387,China)

机构地区：[1]大连民族大学,辽宁大连116600 [2]大连弘润全谷物食品有限公司,辽宁大连116000 [3]天津师范大学,天津300387

出　　处：《食品科技》2021年第7期250-254,共5页Food Science and Technology

基　　金：大连市科技创新基金项目(2020JJ26SN059)。

摘　　要：人们的饮食结构随着快节奏的生活正在慢慢发生改变,饮食的精细化和运动量减少使得与代谢相关的慢性疾病,如高血脂、高血压、糖尿病、肥胖症、心血管疾病等成为危害人类健康的主要问题。科学合理的膳食结构、积极有效的饮食干预是预防和控制上述疾病的有效途径。大量研究发现低血糖生成指数食品对保持身体健康和降低血糖水平有突出的作用,低升糖指数食品也成为近年来食品研发领域的热点。文章综述了最近几年,有关于食品组分对淀粉消化速率以及淀粉类食品血糖升糖指数影响的研究现状。研究表明,向淀粉类食品中添加植物多酚、膳食纤维、多糖以及淀粉酶抑制剂能很好地抑制淀粉类食品消化速率,从而达到降低淀粉类食品餐后升糖指数的目的。旨在为低升糖指数淀粉类食品的开发与应用提供一些可参考的依据。People’s diets are slowly changing with the fast pace of life,the refinement of diet and the reduction of physical activity make chronic metabolic diseases related to metabolism,such as hyperlipidemia,hypertension,diabetes,obesity and cardiovascular diseases,become the main problems endangering human health.Scientific and reasonable dietary structure and active and effective dietary intervention are effective ways to prevent and control the above diseases.A large number of studies have found that foods with low glycemic index play a prominent role in maintaining physical health and lowering blood glucose levels.Low-glycemic index foods have also become a hot spot in the field of food research and development this year.In this paper,the effects of food composition on starch digestibility and glycemic index were reviewed.It is concluded that adding plant polyphenols,dietary fiber,polysaccharide and amylase inhibitors to food can well inhibit the digestion rate of starch,thus reducing the glycemic index of food.

关 键 词：升糖指数 淀粉消化速率 功能组分 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]