Li Heng, Liu Jing, Sun Guiju, Yang Yuexin
Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China.
Wei Sheng Yan Jiu. 2007 May;36(3):308-10.
To evaluate the effects of resistant starch, fat, and protein on rates of starch hydrolysis in vitro.
By an orthogonal experimental design, starch hydrolysis rates of nine test foods composed of different levels of restsistant starch, fat, protein were measured according to Englyst' s method. The starch hydrolysis curve were obtained and the release index of reduce sugar were analyzed by variance analysis.
The release index of reduce sugar decreased significantly with the amount of fat and RS increased (P < 0.05). The first affecting factor on the release index of reduce sugar within 2 hours was fat, the second one was RS, and the last one was protein The optimum of the release index of reduce sugar within 2 hours was as follow: 0% RS, 0% fat and 20% protein.
The addition of RS and fat could significantly decrease the hydrolysis rates of starch.
评估抗性淀粉、脂肪和蛋白质对体外淀粉水解率的影响。
采用正交试验设计，按照恩格里斯方法测定由不同水平的抗性淀粉、脂肪、蛋白质组成的九种测试食物的淀粉水解率。获得淀粉水解曲线，并通过方差分析对还原糖释放指数进行分析。
还原糖释放指数随脂肪量和抗性淀粉量增加而显著降低（P<0.05）。2小时内对还原糖释放指数影响的首要因素是脂肪，其次是抗性淀粉，最后是蛋白质。2小时内还原糖释放指数的最佳组合如下：0%抗性淀粉、0%脂肪和20%蛋白质。
添加抗性淀粉和脂肪可显著降低淀粉的水解率。
