白芸豆α-淀粉酶抑制剂对方便粥GI值的影响研究  

Effect of White Kidney Bean Alpha-Amylase Inhibitor on GI Value of Instant Congee

作　　者：杨静秋 YANG Jingqiu(Dezhou Vocational and Technical College,Dezhou 253034,China)

机构地区：[1]德州职业技术学院,山东德州253034

出　　处：《食品安全导刊》2022年第32期146-148,152,共4页China Food Safety Magazine

基　　金：2020年度德州市市级研发计划立项项目:淀粉酶抑制剂的制备及其在低GI食品中的应用研究(1247)。

摘　　要：本文对白芸豆α-淀粉酶抑制剂对方便粥血糖生成指数(Glycemic Index,GI)值的影响效果进行了研究。研究发现,随着白芸豆α-淀粉酶抑制剂添加量的增高,大米粥淀粉水解率下降,GI值降低;燕麦、青稞、莲子粥在添加3.0%的白芸豆α-淀粉酶抑制剂后,水解率恒定时间均大大缩短,淀粉水解率明显下降,GI值均达到了低GI食品标准。The effect ofα-amylase inhibitor from white kidney bean on GI value of congee was studied.The results showed that the hydrolysis rate of starch and GI value of rice porridge decreased with the increase of the supplemental amount.When 3.0%white kidney beanα-amylase inhibitor was added to oat,highland barley and lotus porridge separately,the constant time of hydrolysis rate was greatly reduced,the hydrolysis rate of starch was significantly decreased,and the GI value reached the standard of low GI food.

关 键 词：白芸豆 Α-淀粉酶抑制剂 方便粥 血糖生成指数(GI) 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]