Holm J, Hagander B, Björck I, Eliasson A C, Lundquist I
Department of Food Chemistry, University of Lund, Sweden.
J Nutr. 1989 Nov;119(11):1631-8. doi: 10.1093/jn/119.11.1631.
The effects of different thermal processes used to produce ready-to-eat cereals on the glycemic response to whole grain wheat were investigated in rats. The metabolic response to drum dried flour, which constitutes the major component in instant gruel and porridge, was also studied in healthy human subjects. Boiled flour was used for comparison. The degree of starch gelatinization and rate of starch hydrolysis in vitro were also measured. Incompletely gelatinized steam flaked and dry autoclaved products were digested more slowly in vitro and elicited lower glucose responses in rats compared with completely gelatinized drum dried, extrusion cooked or boiled samples. The initial glycemic response in rats was closely related to the rate of starch hydrolysis in the pepsin/alpha-amylase assay (r = 0.91, P less than 0.04). When pepsin was omitted, no significant correlation was obtained. The peak glucose, insulin and C-peptide responses in humans after breakfast meals of porridge prepared from drum dried flour and from boiled flour were similar, whereas the rate of depression of the glucose curve was more rapid after consuming drum dried porridge. It is concluded that the glycemic response to wheat products is affected by the processing conditions used. The more severe the processing conditions, the more rapid the digestion of starch.
在大鼠中研究了用于生产即食谷物的不同热加工过程对全谷物小麦血糖反应的影响。还在健康人类受试者中研究了对构成即食粥和燕麦粥主要成分的滚筒干燥面粉的代谢反应。使用煮制面粉作为对照。还测量了体外淀粉糊化程度和淀粉水解速率。与完全糊化的滚筒干燥、挤压熟化或煮制样品相比，未完全糊化的蒸汽压片和干式高压灭菌产品在体外消化更慢，并且在大鼠中引起的葡萄糖反应更低。大鼠的初始血糖反应与胃蛋白酶/α-淀粉酶试验中的淀粉水解速率密切相关（r = 0.91，P < 0.04）。当省略胃蛋白酶时，未获得显著相关性。由滚筒干燥面粉和煮制面粉制备的粥作为早餐后，人类的峰值葡萄糖、胰岛素和C肽反应相似，而食用滚筒干燥粥后葡萄糖曲线下降速率更快。得出的结论是，对小麦产品的血糖反应受所用加工条件的影响。加工条件越严格，淀粉消化越快。
