Faculty of Horticulture, Chiba University, 648, Matsudo, Matsudo 271-8510, Japan.
Faculty of Agriculture, Utsunomiya University, 350, Mine, Utsunomioya 321-8505, Japan.
Food Chem. 2019 Jun 15;283:390-396. doi: 10.1016/j.foodchem.2019.01.026. Epub 2019 Jan 14.
To examine the effect of starch variety and structure-related attributes on noodle starch digestibility, cooked Japanese commercial noodles, such as Harusame (mung bean starch), Malony (potato starch) and Udon (wheat flour), were kinetically analyzed during simulated in vitro digestion. The kinetic constant of the homogenized noodle slurry (10.8 × 10-22.9 × 10) was 10-20 times higher than that of the intact one (0.9 × 10-1.5 × 10), whereas the equilibrium starch hydrolysis (%) was equivalent. Therefore, the noodle microstructure, which is influenced by the present of binding agent and enhancer, should relate to the starch digestibility. Also, the starch digestibility at the early small intestine phase was associated with the cohesiveness and water retention ability of the cooked noodles. These results indicate that the internal microstructures of cooked noodles and the binding agent properties play an important role in the starch digestibility of noodles.
为了研究淀粉种类和结构相关属性对面条淀粉消化率的影响，对日本市售的几种面条（如：绿豆面条、土豆面条和荞麦面条）进行了动力学分析，这些面条在模拟体外消化过程中被煮熟。匀浆面条糊的动力学常数（1.08×10-22.9×10）比完整面条（0.9×10-1.5×10）高 10-20 倍，而平衡淀粉水解率（%）相当。因此，面条的微观结构受到粘结剂和增强剂的影响，与淀粉消化率有关。此外，在早期的小肠阶段，面条的淀粉消化率与熟面条的粘性和保水能力有关。这些结果表明，煮熟面条的内部微观结构和粘结剂特性在面条的淀粉消化率中起着重要作用。
