摘要
通过体内外实验测定、比较荞麦淀粉与荞麦粉、玉米淀粉、小麦淀粉的消化特性。通过人体实验得到了4种样品的血糖生成指数(GI),同时采用灌胃法直接将样品注入小鼠体内,观察其2h内血糖变化,参照Englyst方法建立体外消化模型,测定样品的体外消化曲线。结果表明,荞麦淀粉的消化吸收要慢于玉米淀粉和小麦淀粉,但是快于荞麦粉。
The digestion properties of buckwheat starch were investigated through the determination and comparison of digestion rates in vitro and in vivo among buckwheat starch, corn starch, wheat starch and buckwheat flour. The glycemic index of four samples was determined by human clinical trial. Meanwhile, the blood glucose level in mice orally administered these samples was investigated at 15, 30, 45, 60, 90 min and 120 min postadministration. A digestion model in vitro was established according to Englyst method and the digestion curves of these sample in vitro were also achieved. Results indicated that buckwheat starch exhibited a slower absorption than corn starch and wheat starch, whereas a faster absorption than buckwheat flour.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第5期293-297,共5页
Food Science
关键词
荞麦
淀粉
消化
buckwheat
starch
digestion
