淀粉的物理化学性质与一些牙买加山药（薯蓣属）的血糖指数之间的关系。

Relationship between the physicochemical properties of starches and the glycemic indices of some Jamaican yams (Dioscorea spp.).

作者信息

Riley Cliff K, Bahado-Singh Perceval S, Wheatley Andrew O, Ahmad Mohammed H, Asemota Helen N

机构信息

Biotechnology Centre, University of the West Indies, Jamaica, West Indies.

出版信息

Mol Nutr Food Res. 2008 Nov;52(11):1372-6. doi: 10.1002/mnfr.200700461.

DOI:10.1002/mnfr.200700461

PMID:18727011

Abstract

Starch granules from round leaf yellow yam (RY), Lucea yam (LY), white yam (WY), and Chinese yam (CY) grown in Jamaica were isolated and the relationship between starch amylose content, crystallinity, microscopic properties, in vitro digestibility, and the glycemic index (GI) of the tubers was investigated. The results indicate that RY had the highest amylose content (265.30 +/- 0.09 g/kg starch) while CY the lowest (111.44 +/- 0.03 g/kg starch). A corresponding variation in starch digestibility and GI was also observed, as CY which had the highest in vitro digestibility had the highest GI (21.27 +/- 0.01 and 97.42 +/- 0.62%, respectively), while RY, LY, and WY starches with low digestibility had lowest GI. Differences in the crystalline pattern of the different starches were observed, where RY, LY, and WY displayed the type B crystalline pattern while CY had the intermediate crystallite (type C).

摘要

从牙买加种植的圆叶黄薯蓣（RY）、卢西亚薯蓣（LY）、白薯蓣（WY）和山药（CY）中分离出淀粉颗粒，并研究了块茎中淀粉直链淀粉含量、结晶度、微观性质、体外消化率与血糖指数（GI）之间的关系。结果表明，RY的直链淀粉含量最高（265.30±0.09 g/kg淀粉），而CY最低（111.44±0.03 g/kg淀粉）。还观察到淀粉消化率和GI的相应变化，体外消化率最高的CY的GI也最高（分别为21.27±0.01和97.42±0.62%），而消化率低的RY、LY和WY淀粉的GI最低。观察到不同淀粉的结晶模式存在差异，其中RY、LY和WY呈现B型结晶模式，而CY具有中间微晶（C型）。