發(fā)布時(shí)間：2019-03-30 23:24

【摘要】：鑒于谷物淀粉血糖反應(yīng)對(duì)于控制糖尿病的意義,研究通過體外模擬消化試驗(yàn)測定蒸煮、微波加熱及加壓處理下黑米、蕎麥、燕麥、高粱、玉米和小米6種雜糧淀粉消化特性。結(jié)果表明,加壓處理與蒸煮、微波處理相比淀粉水解率確有一定程度的升高但淀粉水解模式相同,在(0~90)min時(shí),淀粉水解率快速升高,其后淀粉水解曲線趨于平穩(wěn)。雜糧體外血糖生成指數(shù)(EGI)由高到低的順序依次為小米(77.89)高粱(76.66)玉米(76.18)黑米(70.67)蕎麥(69.53)燕麥(68.52),6種雜糧體外血糖生成指數(shù)均低于主糧大米,其中以燕麥、蕎麥為最佳。因此,可以通過在主食中添加燕麥等雜糧來降低糖尿病人餐后血糖生成指數(shù)。
[Abstract]:In view of the significance of glucose response of cereal starch in the control of diabetes mellitus, the digestion characteristics of black rice, buckwheat, oat, sorghum, corn and millet under microwave heating and pressure treatment were measured by simulated digestion test in vitro. The results showed that the hydrolysis rate of starch increased to a certain extent compared with the microwave treatment, but the hydrolysis pattern was the same. At (0? 90) min, the hydrolysis rate of starch increased rapidly, and then the hydrolysis curve of starch tended to be stable. The order of (EGI) was millet (77.89) sorghum (76.66) corn (76.18) black rice (70.67) buckwheat (69.53) oat (68.52). The index of glucose production in vitro of six kinds of grains was lower than that of rice, among which oats and buckwheat were the best. Therefore, the postprandial glycemic index can be reduced by adding cereals such as oatmeal to the staple diet.
【作者單位】： 東北農(nóng)業(yè)大學(xué)食品學(xué)院;西南交通大學(xué)土木工程學(xué)院;東北農(nóng)業(yè)大學(xué)生命科學(xué)學(xué)院;
【基金】：國家重點(diǎn)研發(fā)計(jì)劃項(xiàng)目(2016YFD0400702) 大學(xué)生科技創(chuàng)新項(xiàng)目
【分類號(hào)】：R151;TS235.1

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