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投稿时间：2019-10-21
投稿时间：2019-10-21
中文摘要: 以豌豆、马铃薯、玉米、木薯、大米、小麦、鹰嘴豆中的淀粉为研究对象，对其淀粉颗粒形貌、粒径分布、糊化特性、直链淀粉含量及淀粉组分进行探究，并采用体外消化试验分析7种淀粉的体外消化特性，计算其预测血糖生成指数（expected glycemic index，eGI）。结果表明：豌豆淀粉和鹰嘴豆淀粉粒度分布比较集中，大小较均匀；豌豆淀粉和鹰嘴豆淀粉的回生值较高，易于老化；豌豆淀粉和鹰嘴豆淀粉的直链淀粉含量较高，玉米淀粉中快消化淀粉含量最高，马铃薯淀粉慢消化淀粉含量最高，而鹰嘴豆淀粉的抗性淀粉含量最高。体外消化试验结果表明：鹰嘴豆淀粉体外消化率曲线增速最慢，7种淀粉的eGI值从低到高依次为：鹰嘴豆淀粉（48.9）＜小麦淀粉（57.7）＜豌豆淀粉（59.9）＜玉米淀粉（67.3）＜木薯淀粉（70.2）＜马铃薯淀粉（70.3）＜大米淀粉（76.3）。
Abstract:The physico-chemical properties including particle morphology，particle size distribution，gelatinization properties，amylose content and starch composition of pea starch，potato starch，corn starch，tapioca starch，rice starch，wheat starch and chickpea starch were explored.The digestion properties and expected glycemic index （eGI）were investigated through simulating the in vitro digestion experiment.The results showed that the particle size distribution of pea starch and chickpea starch was relatively concentrated，and the size was relatively uniform.The pea starch and chickpea starch had higher retrogradation value and easy to age.The amylose content were higher in pea starch and chickpea starch；fast-digested starch content was highest in corn starch，slow-digested starch content was highest in potato starch and resistant starch content was highest in chickpea starch，respectively.The digestion curve growth rate of chickpea starch was the slowest，the eGI from low to high in the order of chickpea starch（48.9）
文章编号：202020002 中图分类号： 文献标志码：
基金项目:“十三五”国家重点研发计划重点专项（2016YFD0401303）
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