Ai Yongfeng, Jane Jay-Lin
Dept. of Food Science and Human Nutrition, Michigan State Univ, East Lansing, MI 48824, U.S.A.
Dept. of Food Science and Human Nutrition, Iowa State Univ, Ames, IA 50011, U.S.A.
Compr Rev Food Sci Food Saf. 2016 May;15(3):581-598. doi: 10.1111/1541-4337.12192. Epub 2016 Feb 11.
As the leading cereal crop in the world, corn (Zea mays L.) plays a significant role in human foods. The focus of this review is on the structures, properties, bioavailability, and health benefits of macronutrients in corn, including its starch, nonstarch polysaccharides, protein, and lipids. With a large number of naturally existent mutants, corn and corn-based food ingredients with varying macronutrient compositions and different chemical structures and physical properties are commercially available. The corn varieties that have attracted the most interest in human nutrition include high-amylose, high-protein, and high-oil corn. Chemical compositions and molecular structures of starch, nonstarch polysaccharides, protein, and lipids from different corn varieties are comprehensively reviewed here and related to their physical properties, bioavailability, and physiological effects on human health. Particular emphasis is placed upon the impacts of high-amylose corn flour/starch on postprandial glycemic/insulinemic responses, insulin sensitivity, satiety/appetite, lipid metabolism/obesity, colon health, and mineral absorption. The information presented in this article will be useful for the utilization of corn and the development of corn-based food ingredients to prepare nutritious food products to improve human health.
作为世界主要谷类作物，玉米（Zea mays L.）在人类食物中发挥着重要作用。本综述的重点是玉米中大量营养素的结构、性质、生物利用度及其对健康的益处，包括其淀粉、非淀粉多糖、蛋白质和脂质。由于存在大量天然突变体，具有不同大量营养素组成、不同化学结构和物理性质的玉米及玉米基食品成分已在市场上销售。在人类营养方面最受关注的玉米品种包括高直链淀粉玉米、高蛋白玉米和高油玉米。本文全面综述了不同玉米品种中淀粉、非淀粉多糖、蛋白质和脂质的化学成分和分子结构，并将其与它们的物理性质、生物利用度以及对人类健康的生理影响相关联。特别强调了高直链淀粉玉米粉/淀粉对餐后血糖/胰岛素反应、胰岛素敏感性、饱腹感/食欲、脂质代谢/肥胖、结肠健康和矿物质吸收的影响。本文提供的信息将有助于玉米的利用以及玉米基食品成分的开发，以制备营养食品来改善人类健康。
