蒸谷米对血糖影响的研究进展  

Research progress on the effects of parboiled rice on blood glucose

作　　者：肖桂珍 彭苏柳 刘坚 Xiao Guizhen;Pen Suliu;Liu Jian(Department of Nutrition,General Hospital of Southern Theater Command PLA,Guangzhou,510010 China;Hospital Office,General Hospital of Southern Theater Command PLA,Guangzhou,510010 China)

机构地区：[1]南部战区总医院营养科,广州510010 [2]南部战区总医院院办,广州510010

出　　处：《中华老年医学杂志》2022年第3期351-354,共4页Chinese Journal of Geriatrics

基　　金：中国博士后科学基金面上资助项目(2017M612630)。

摘　　要：稻谷加工为蒸谷米后,则为低血糖指数食物,原因是加工过程中米的淀粉结构和消化率发生变化,降低了食用后的血糖反应。淀粉结构改变表现为直链淀粉含量增加;消化率下降是因为淀粉中缓慢消化淀粉(SDS)和抗性淀粉(RS)的含量升高。此外,蒸谷米还具有抗氧化应激、高脂肪和高蛋白质含量、饱腹感强等特点,降低了食用后的血糖水平,适用于糖尿病患者和高风险人群,还可应用于高血压患者和肥胖者等其他代谢性疾病患者。After rice is processed into parboiled rice,it becomes a food with low glycemic index.Due to the effect of parboiled rice-preparing process on the rice,the changed starch structure and digestibility have induced a reduced hyperglycemic response to rice.After changes in starch structure,direct chain starch content increases with the result in digestive rate decrease.Furthermore,the proportion of the slowly digesting-starch(SDS)in the starch,and the content of the resistant starch(RS)go up,which induces an decreased digestive rate.In addition,parboiled rice also confers greater protection against oxidative stress.It also contains high fat and protein with strong sense of satiety,which reduces the level of blood glucose after eating.The parboiled rice is suitable for patients with diabetes and for the individuals with high risk for diabetes,and can also be applied to patients with hypertension,obesity and other metabolic diseases.

关 键 词：蒸谷米 直链淀粉 缓慢消化淀粉 抗性淀粉 血糖 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]