popping 对高粱淀粉消化率和预测血糖指数的影响。
Effect of popping on sorghum starch digestibility and predicted glycemic index.
机构信息
Grain Science and Technology Department, Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), Mysore, 570020 India.
出版信息
J Food Sci Technol. 2013 Apr;50(2):387-92. doi: 10.1007/s13197-011-0336-x. Epub 2011 Apr 12.
Effect of popping on carbohydrate, protein, phytic acid and minerals of three varieties (pop sorghum, maldandi and red sorghum) of sorghum were studied. Significant changes (p ≤ 0.05) in the starch degradability including total and soluble amylose content, and resistant starch occurred due to popping; in-vitro protein digestibility along with the content of albumin proteins increased. Starch characteristics had substantial differences among these three varieties which are based on the nature of endosperm and amylose content. Phytic acid content had a reduction of 20%-25% after popping. Glycemic index (GI) determined from kinetic study of enzymatic hydrolysis of sorghum starch was between 85 and 92; the rate constant for hydrolysis for these three varieties were in the range of 0.025 and 0.029 min(-1). Popping helped to control phytic acid content in sorghum and enhanced protein as well as starch digestibility.
研究了爆裂处理对三种高粱（爆裂高粱、maldandi 和红高粱）中碳水化合物、蛋白质、植酸和矿物质的影响。爆裂处理导致淀粉降解率发生显著变化（p≤0.05），包括总淀粉和可溶性直链淀粉含量以及抗性淀粉；体外蛋白质消化率以及白蛋白含量增加。这三种品种的淀粉特性存在显著差异，这是基于胚乳的性质和直链淀粉含量。植酸含量在爆裂处理后降低了 20%-25%。通过对高粱淀粉的酶解动力学研究确定的血糖指数（GI）在 85 到 92 之间；这三种品种的水解速率常数在 0.025 和 0.029 min(-1)之间。爆裂处理有助于控制高粱中的植酸含量，并提高蛋白质和淀粉的消化率。
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