Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou, Jiangsu 225009, China; The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia.
Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou, Jiangsu 225009, China; The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia.
Food Chem. 2018 Oct 30;264:284-292. doi: 10.1016/j.foodchem.2018.05.049. Epub 2018 May 9.
A new combined methodology for obtaining relations between starch molecular structure and digestion kinetics of starch-based foods is illustrated using published data on cooked rice. Digestibility data are treated with the logarithm of slopes method, giving region(s) where first-order loss kinetics are applicable; accurate values for the rate parameters are obtained by non-linear least-squares. A new method is developed to find independent structural variables for whole and enzymatically-debranched starches. Chain-length distributions of amylose and amylopectin are fitted with models using biologically-meaningful parameters, including accounting for SEC band broadening. While slower digestion rate usually means higher residual starch, this is not always so; both digestion parameters must be considered separately. The treatment shows that digestion kinetics depend on amylose content and also amylose molecular fine structure: the amount of shorter amylose chains and total amylose molecular size. The new combined data-treatment methodology is applicable to a wide range of food systems.
一种新的综合方法用于获得淀粉分子结构与淀粉类食品消化动力学之间的关系，该方法使用已发表的米饭烹饪数据进行说明。采用斜率的对数方法处理消化率数据，确定适用一级动力学损失的区域；通过非线性最小二乘法获得准确的速率参数值。开发了一种新方法，用于寻找完整的和酶解支链淀粉的独立结构变量。使用具有生物学意义的参数（包括 SEC 带展宽的校正）拟合直链淀粉和支链淀粉的链长分布模型。虽然较慢的消化速度通常意味着更高的残留淀粉，但情况并非总是如此；必须分别考虑两个消化参数。该方法表明，消化动力学取决于直链淀粉含量，也取决于直链淀粉分子的精细结构：较短直链淀粉链的数量和总直链淀粉分子大小。这种新的综合数据分析方法适用于广泛的食品体系。
