摘要
本文从三个方面综述了燕麦β-葡聚糖降血糖性能研究进展。首先从食品血糖生成指数(glycemic index,GI)、餐后血糖、空腹血糖和α-淀粉酶活性等方面阐述了燕麦β-葡聚糖降血糖的功效,进而介绍了燕麦β-葡聚糖的结构因素——分子量和含量,以及食品加工过程对其降血糖功效的影响,最后综述了燕麦β-葡聚糖几种可能的降血糖机制,以期对后续研究提供参考。
In this paper,the research progress of the hypoglycemic properties of oatβ-glucan was reviewed from three aspects.Firstly,the hypoglycemic effect ofβ-glucan in oat was described from the aspects of GI,postprandial blood glucose,fasting blood glucose andα-amylase activity.Then,the structural factors—molecular weight and content ofβ-glucan in oat,and the effect of food processing on its hypoglycemic function were briefly introduced.Finally,several possible hypoglycemic machanism of oatβ-glucan were briefly summarized,in order to provide reference for the follow-up study.
作者
朱婷
谢晶
邵则淮
甘建红
李晓晖
薛斌
孙涛
ZHU Ting;XIE Jing;SHAO Zehuai;GAN Jianhong;LI Xiaohui;XUE Bin;SUN Tao(College of Food Sciences & Technology,Shanghai Ocean University,Shanghai 201306,China)
出处
《麦类作物学报》
CAS
CSCD
北大核心
2020年第3期381-386,共6页
Journal of Triticeae Crops
基金
国家“十三五”重点研发项目(2016YFD0400106)
国家自然科学基金项目(31571914)。
关键词
燕麦Β-葡聚糖
降血糖性能
分子量
加工过程
Oatβ-glucan
Hypoglycemic properties
Molecular weights
Food processing
