桄榔粉结构特性及其体外升糖指数研究  

Study on structural characteristics and in vitro glycemic index of Arenga pinnata starch

作　　者：伍秋蓉 莫文芝 杨富才 刘宇凡 卢玉翠 廖夏云 WU Qiurong;MO Wenzhi;YANG Fucai;LIU Yufan;LU Yucui;LIAO Xiayun(School of Pharmacy,Guangxi University of Chinese Medicine,Nanning 530021,China;Guangxi Key Laboratory of Drug and Food Homologous Resources Development,Nanning 530021,China)

机构地区：[1]广西中医药大学药学院,广西南宁530021 [2]广西药食同源资源开发重点实验室,广西南宁530021

出　　处：《食品与发酵工业》2024年第23期264-270,共7页Food and Fermentation Industries

基　　金：广西中医药大学2021年校级科研项目(2021MS003);广西中医药大学2023年大学生创新创业训练计划项目(S202310600120)。

摘　　要：以桄榔粉为主要研究原料,将马铃薯淀粉和玉米淀粉作为桄榔粉的比较对象,对其淀粉颗粒形态、粒径大小、晶体类型、直链淀粉含量进行探讨,并通过体外消化试验得出其淀粉组分、淀粉体外水解曲线,最后计算得出淀粉样品的预测升糖指数(glycemic index,GI)。研究发现桄榔粉颗粒呈扁长的椭圆形,表面较光滑,且有部分凹陷;桄榔粉颗粒平均粒径比玉米淀粉大,比马铃薯淀粉小。桄榔粉、马铃薯淀粉、玉米淀粉的晶体结构分别为C型、B型、A型。桄榔粉的抗性淀粉和直链淀粉含量均高于玉米淀粉,低于马铃薯淀粉;桄榔粉的慢消化淀粉含量比马铃薯淀粉高,比玉米淀粉低;桄榔粉的快消化淀粉含量最低。3种淀粉的水解率由小到大为:马铃薯淀粉<桄榔粉<玉米淀粉。3种淀粉的GI值由小到大排列为:马铃薯淀粉(52.10)<桄榔粉(53.00)<玉米淀粉(76.74)。桄榔粉为低GI食物,与玉米淀粉相比,桄榔粉具有更强的抗消化性,GI值更低,因此,桄榔粉比玉米淀粉更适合作为糖尿病患者食用原料及产品开发原料。With white Arenga pinnata starch as the main raw material,potato starch,and corn starch were used as comparison objects.The starch particle morphology,particle size,crystal type,and amylose content were discussed.The starch components and starch hydrolysis curve were obtained through digestion test in vitro.Finally,the predicted glycemic index(GI)of starch samples were calculated.It was found that the A.pinnata starch particles were flat and long oval,the surface was smooth and partially depressed.The average particle size of A.pinnata starch particles was larger than corn starch and smaller than potato.The crystal structures of A.pinnata starch,potato starch,and corn starch were of type C,B,and A,respectively.The content of resistant starch and amylose of A.pinnata starch was higher than corn starch,but lower than potato starch.The slowly digestible starch content of A.pinnata starch was higher than potato starch,but lower than corn starch.A.pinnata starch had the lowest content of rapidly digestible starch.The hydrolysis rates of the three starches were as follows:potato starch<A.pinnata starch<corn starch.The GI values of the three starches were ranked from small to large as follows:Potato starch(52.10)<A.pinnata starch(53.00)<corn starch(76.74).A.pinnata starch was a low GI food.Compared with corn starch,A.pinnata starch had stronger anti-digestibility and lower GI value.Therefore,it is more suitable as a raw material for diabetic patients and for product development than corn starch.

关 键 词：桄榔粉 抗性淀粉 体外消化 淀粉水解率 升糖指数 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]