馕制品中淀粉消化特性及生物活性物质的研究  

Digestion Characteristics of Starch and Bioactive Substance in Nang Product

作　　者：赵晓燕 张晓伟 王萌 刘红开 孙璐 程赞 朱运平[2] Zhao Xiaoyan;Zhang Xiaowei;Wang Meng;Liu Hongkai;Sun Lu;Cheng Zan;Zhu Yunping(Department of Food Science and Nutrition,Culinary School,University of Jinan,Jinan 250022;Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing 100048)

机构地区：[1]济南大学烹饪学院食品科学与营养系,济南250022 [2]北京工商大学北京市食品添加剂工程技术研究中心,北京102488

出　　处：《中国粮油学报》2021年第9期14-21,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2015BAD29B04);国家自然科学基金(21406133)。

摘　　要：以新疆地区的馕和馒头为样品,通过模拟体外消化系统来研究馕的淀粉消化特性,并与馒头的淀粉消化特性进行比较。研究结果如下:馕中的游离葡萄糖和总淀粉质量分数都略高于馒头,淀粉水解曲线走向大致相似,在肠道消化的前20min淀粉水解率迅速升高,而后逐渐趋于平缓;从总体的淀粉水解速率来看,馒头的淀粉水解率显著高于馕;馕的快消化淀粉率(RDS)明显低于馒头,慢消化淀粉率(SDS)略高于馒头,抗性淀粉(RS)明显高于馒头;馕的淀粉水解指数、血糖生成指数和总类胡萝卜素的质量分数低于馒头;馕中多酚和黄酮质量分数高于馒头;总体来说,馕淀粉消化率低于馒头,且馕中生物活性物质更加丰富。In the present study,Xinjiang′s Nang and Xinjiang′s steamed bread were taken as the samples,and the starch digestion characteristics of Nang were studied by simulating the in vitro digestive system.The results were as follows:the free glucose and total starch content in Nang were slightly higher than those in steamed bread.The starch hydrolysis curves of Nang and steamed bread were roughly similar.The rate of starch hydrolysis increased rapidly in the first 20 minutes of intestinal digestion,and then gradually became flat.From the overall rate of starch hydrolysis,the starch hydrolysis rate of steamed bread was significantly higher than that of Nang,respectively.Nang′s fast digestible starch rate(RDS)was significantly lower than that of steamed bread,slowly digestible starch rate(SDS)was slightly higher than that of steamed bread,and resistant starch(RS)was significantly higher than that of steamed bread.The starch hydrolysis index,glycemic index and total carotenoids of Nang were significantly lower than that of steamed bread.The content of polyphenols and flavonoids in Nang was significantly higher than that in steamed bread.Overall,the digestibility of Nang starch was lower than that of steamed bread,and the bioactive substances in Nang was more abundant.

关 键 词：馕 淀粉消化 血糖生成指数 生物活性物质 

分 类 号：TQ936[化学工程]