Sopawong Pornnutcha, Warodomwichit Daruneewan, Srichamnong Warangkana, Methacanon Pawadee, Tangsuphoom Nattapol
Joint Graduate Program in Nutrition, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Bangkok 10440, Thailand.
Division of Nutrition and Biochemical Medicine, Department of Medicine, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Bangkok 10440, Thailand.
Foods. 2022 Aug 17;11(16):2473. doi: 10.3390/foods11162473.
In this study, native lotus seed flour (N-LSF) was modified by different methods, namely, partial gelatinization (PG), heat−moisture treatment (HMT), or pullulanase treatment (EP). Their composition, functional properties, starch composition, and estimated glycemic index (eGI) were compared. PG contained similar protein, soluble dietary fiber, and insoluble dietary fiber contents to N-LSF, while those of HMT and EP differed from their native form. PG increased rapid digestible starch (RDS) but decreased resistant starch (RS); while HMT and EP increased amylose and RS contents to 34.57−39.23% and 86.99−92.52% total starch, respectively. Such differences led to the different pasting properties of the modified flours rather than PG, which was comparable to the native flour. HMT had limited pasting properties, while EP gave the highest viscosities upon pasting. The eGI of all samples could be classified as low (<50), except that of PG, which was in the medium range (60). It was plausible that lotus seed flour modified either with HMT or EP could be used as carbohydrate source for diabetes patients or health-conscious people.
在本研究中，采用不同方法对天然莲子粉（N-LSF）进行改性，即部分糊化（PG）、湿热处理（HMT）或普鲁兰酶处理（EP）。比较了它们的组成、功能特性、淀粉组成和估计血糖指数（eGI）。PG的蛋白质、可溶性膳食纤维和不溶性膳食纤维含量与N-LSF相似，而HMT和EP的这些成分与天然形式不同。PG增加了快速消化淀粉（RDS）但降低了抗性淀粉（RS）；而HMT和EP分别将直链淀粉和RS含量提高到总淀粉的34.57−39.23%和86.99−92.52%。这些差异导致改性面粉的糊化特性不同于PG，PG与天然面粉相当。HMT的糊化特性有限，而EP在糊化时具有最高的粘度。除PG处于中等范围（60）外，所有样品的eGI均可归类为低（<50）。用HMT或EP改性的莲子粉可作为糖尿病患者或注重健康的人的碳水化合物来源，这似乎是合理的。
