Marti Alessandra, Abbasi Parizad Parisa, Marengo Mauro, Erba Daniela, Pagani Maria Ambrogina, Casiraghi Maria Cristina
Dept. of Food, Environmental, and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, Via G. Celoria 2, 20133, Milan, Italy.
J Food Sci. 2017 Apr;82(4):1012-1019. doi: 10.1111/1750-3841.13673. Epub 2017 Mar 8.
Gluten replacement in gluten-free (GF) products presents major challenges for the food industry in terms of sensorial, technological and nutritional characteristics. The absence of gluten reportedly affects starch digestibility, thus increasing the postprandial glycaemic response. However, the role of ingredients and processing conditions has been addressed only seldom. We investigated the in vitro starch digestibility of 9 commercial GF products (5 Italian pasta and 4 Oriental noodles) differing in formulation and processing conditions. Content of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) were assessed and combined with information on starch pasting properties and on the overall protein organization. Oriental noodles presented higher relative levels of RS and RDS than Western-style pasta, that often had SDS levels compatible with low rates of starch digestion. As regard formulation, presence of multiple ingredients seems to likely increase the RDS level, as did the different protein organization in the various samples.
在无麸质（GF）产品中替代麸质，对食品行业而言，在感官、技术和营养特性方面都面临着重大挑战。据报道，无麸质会影响淀粉的消化率，从而增加餐后血糖反应。然而，关于成分和加工条件的作用，此前很少有人涉及。我们研究了9种商业GF产品（5种意大利面和4种东方面条）在配方和加工条件上的差异对体外淀粉消化率的影响。评估了快速消化淀粉（RDS）、缓慢消化淀粉（SDS）和抗性淀粉（RS）的含量，并结合了淀粉糊化特性和整体蛋白质结构的信息。东方面条的RS和RDS相对含量高于西式面食，西式面食的SDS含量往往与低淀粉消化率相匹配。在配方方面，多种成分的存在似乎可能会提高RDS水平，不同样品中的蛋白质结构差异也是如此。
