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食品研究与开发:2021,42(9):25-30
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罗汉参淀粉理化性质及降血糖活性研究
(1.齐鲁工业大学(山东省科学院),山东省科学院生物研究所,山东 济南 250103;2.山东省海珍品精深加工技术重点实验室,山东 济南 250103;3.中澳特色生物资源产业技术创新联合实验室,山东 济南 250103)
Physicochemical Properties and Hypoglycemic Activity of Luohanshen Starch
(1.Biology Institute,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250103,Shandong,China;2.Key Laboratory of Sea Curiosa Deep Processing Technology of Shandong Province,Jinan 250103,Shandong,China;3.China-Australia Joint Laboratory for Native Bioresource Industry Innovation,Jinan 250103,Shandong,China)
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投稿时间:2020-07-20    
中文摘要: 为研究罗汉参淀粉的理化性质和降血糖活性,该文对比研究罗汉参淀粉和玉米淀粉的抗性淀粉含量、透明度、膨润度、冻融性、黏度特性和持水性等理化指标,并采用扫描电镜对罗汉参淀粉颗粒进行表征分析;以链脲佐菌素诱导高血糖小鼠为模型,进行罗汉参淀粉的体内降血糖功能评价。研究结果表明,罗汉参淀粉的抗性淀粉含量为34.15%,糊化温度79.15℃,持水性超过1 400%,均高于玉米淀粉;电镜表征的淀粉的颗粒形状为椭圆形,与罗汉参的外形相似,颗粒大小约为3 μm~8 μm。动物实验结果表明,用含有20%的罗汉参淀粉饲料喂养高血糖模型小鼠4周后,能显著降低模型小鼠的血糖值,并能维持与正常小鼠同水平的肝糖原含量。因此,罗汉参淀粉在食品加工和辅助降血糖功能食品的应用方面具有很好的应用前景。
Abstract:In this study,the physical and chemical properties,including resistant starch content,transparency,degree of swelling,freezing-thawing properties,viscosity,and water retention of Luohanshen starch were analyzed and compared to those of corn starch.The starch granules were characterized with scanning electron microscopy and the hypoglycemic effect of Luohanshen resistant starch was evaluated in vivo using streptozocininduced hyperglycemia mice as a model.The results showed that the resistant starch content of Luohanshen starch was 34.15%,the gelatinization temperature was 79.15℃,and the water holding capacity was more than 1 400%,which was higher than that of corn starch.The shape of the starch granules characterized with electron microscopy was elliptic,similar to that of raw Luohanshen,and the size was 3 μm-8 μm.The results of animal experiments showed that after feeding the hyperglycemia model mice with 20% Luohanshen starch,their blood glucose level was significantly reduced,whereas they maintained the same level of liver glycogen as in normal mice,after 4 weeks.Taken together,Luohanshen starch has good prospects for application in food processing and auxiliary hypoglycemic functional food.
文章编号:202109004     中图分类号:    文献标志码:
基金项目:国家重点研发计划(2018YFC0311206);山东省重点研发计划(2017YYSP021);山东省科学院院地产学研协同创新基金项目(2019-CXY22);齐鲁工业大学(山东省科学院)青年博士合作基金项目(2017BSH2015)
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