Muir J G, O'Dea K
Department of Human Nutrition, Deakin University, Geelong, Australia.
Am J Clin Nutr. 1992 Jul;56(1):123-7. doi: 10.1093/ajcn/56.1.123.
We developed an in vitro assay system that mimics the physiological conditions for starch digestion. In this system all undigested starch was termed resistant starch (RS). The richest sources of RS were firm bananas and roasted chickpeas. Different food-processing techniques produced different amounts of RS. RS in uncooked oats (0.161 g/g dry wt) and firm bananas (0.247 g/g dry wt) was reduced by cooking to 0.028 and 0.032 g/g dry wt, respectively. Cooling boiled potato overnight at 4 degrees C produced a 2.8-fold increase in the amounts of RS. Whole rice contained more RS than did ground rice whereas grinding did not affect amounts of RS in roasted chickpeas. Amounts of RS in food decreased with increased chewing, indicating that chewing can also affect the amount of starch escaping digestion. This assay may be useful in predicting which foods and processing techniques result in high amounts of starch escaping digestion in the small intestine.
我们开发了一种体外检测系统，该系统模拟淀粉消化的生理条件。在这个系统中，所有未消化的淀粉都被称为抗性淀粉（RS）。抗性淀粉最丰富的来源是硬香蕉和烤鹰嘴豆。不同的食品加工技术产生不同量的抗性淀粉。未煮过的燕麦（0.161克/克干重）和硬香蕉（0.247克/克干重）中的抗性淀粉通过烹饪分别减少到0.028和0.032克/克干重。将煮熟的土豆在4摄氏度下冷藏过夜，抗性淀粉的量增加了2.8倍。糙米比精米含有更多的抗性淀粉，而研磨对烤鹰嘴豆中的抗性淀粉量没有影响。食物中抗性淀粉的量随着咀嚼次数的增加而减少，这表明咀嚼也会影响未被消化的淀粉量。该检测方法可能有助于预测哪些食物和加工技术会导致大量淀粉在小肠中未被消化。
