Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
Department of Food Science, University of Guelph, ON N1G2W1, Canada.
Food Chem. 2023 Apr 16;406:135009. doi: 10.1016/j.foodchem.2022.135009. Epub 2022 Nov 21.
Starchy foods are a major energy source of the human diet, their digestion is closely related to human health. Most foods require lots of processing before eating, therefore, many factors can influence starch digestibility. The factors that affect the digestibility of starches have been widely discussed previously, but the extracted starches in those studies were different from those present within the actual food matrix. This review summarizes the factors influencing the starch digestibility in starchy foods. Endogenous non-starch components hinder the starch digestive process. Food ingredients and additives decrease starch digestibility by inhibiting the activity of digestive enzymes or hindering the contact between starch and enzymes. Storage induce the retrogradation of starch, decreasing the digestibility of foods. Therefore, preparing starchy foods with whole grains, processing them as little as possible, using food additives reasonably, and storage conditions may all be beneficial measures for the production of low GI foods.
淀粉类食物是人类饮食的主要能量来源，其消化与人类健康密切相关。大多数食物在食用前需要经过大量的加工，因此，许多因素都会影响淀粉的消化。以前已经广泛讨论了影响淀粉消化的因素，但这些研究中提取的淀粉与实际食物基质中的淀粉不同。本综述总结了影响淀粉类食物中淀粉消化的因素。内源性非淀粉成分阻碍了淀粉的消化过程。食物成分和添加剂通过抑制消化酶的活性或阻碍淀粉与酶的接触来降低淀粉的消化率。储存会诱导淀粉的回生，降低食物的消化率。因此，用全谷物制备淀粉类食物、尽可能少地加工、合理使用食品添加剂以及储存条件都可能是生产低 GI 食品的有益措施。
