Holm J, Lundquist I, Björck I, Eliasson A C, Asp N G
Department of Food Chemistry, University of Lund, Sweden.
Am J Clin Nutr. 1988 Jun;47(6):1010-6. doi: 10.1093/ajcn/47.6.1010.
Glycemic response after ingestion of starchy foods varies. Starch in many common ready-to-eat foods is only partly gelatinized. In view of this, the relationships among degree of starch gelatinization, in vitro digestion rate, and in vivo metabolic response in rats were studied. Wheat starch with different degrees of gelatinization was used in the experiments. Plasma glucose and insulin responses as well as the rate of in vitro hydrolysis with alpha-amylase were strongly correlated to the degree of starch gelatinization (r = 0.88, r = 0.90, and r = 0.96, respectively). Plasma glucose and insulin responses were also positively correlated to the rate of hydrolysis with alpha-amylase in vitro (r = 0.98 and r = 0.76, respectively). These results suggest that the degree of starch gelatinization is an important determinant both for the rate of starch hydrolysis in vitro and for the metabolic response in vivo.
摄入含淀粉食物后的血糖反应各不相同。许多常见即食食品中的淀粉只是部分糊化。鉴于此，研究了大鼠体内淀粉糊化程度、体外消化率和体内代谢反应之间的关系。实验使用了不同糊化程度的小麦淀粉。血浆葡萄糖和胰岛素反应以及用α-淀粉酶进行的体外水解速率与淀粉糊化程度密切相关（分别为r = 0.88、r = 0.90和r = 0.96）。血浆葡萄糖和胰岛素反应与体外α-淀粉酶水解速率也呈正相关（分别为r = 0.98和r = 0.76）。这些结果表明，淀粉糊化程度对于体外淀粉水解速率和体内代谢反应而言都是一个重要的决定因素。
