调节大米淀粉物理化学性质和消化率：青稞非淀粉多糖组分的作用。
Modulation of rice starch physicochemical properties and digestibility: The role of highland barley non-starch polysaccharide fractions.
机构信息
National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Institute of Modern Agriculture, Jiangsu Provincial Agricultural Reclamation and Development Co., Ltd., Nanjing 211800, China.
National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
出版信息
Int J Biol Macromol. 2024 Nov;279(Pt 4):135206. doi: 10.1016/j.ijbiomac.2024.135206. Epub 2024 Sep 5.
Highland barley non-starch polysaccharides (HBNP), particularly β-glucans, are known for their health-promoting effects, including modulation of glycemic response and enhancement of gut health. This study investigated the impact of different HBNP fractions on the properties and digestibility of high-glycemic index rice starch. HBNP was segmented into five fractions (HBNP-15, HBNP-30, HBNP-45, HBNP-60, and HBNP-75) using gradient ethanol precipitation, and these fractions exhibited varying molecular weights, monosaccharide compositions, and β-glucan contents. All fractions reduced rice starch's pasting viscosity, with 1 % HBNP-75 leading to a 99.1 % decrease in final viscosity. Morphological and size distribution analyses showed that HBNP fractions limited granule swelling and disrupted starch's continuous phase structure. HBNPs also reduced starch digestibility and increased the formation of resistant starch from 10 % to 28 %. These results suggest potential uses for HBNP fractions in developing low-glycemic starch-based foods.
青稞非淀粉多糖（HBNP），特别是β-葡聚糖，因其具有促进健康的作用而闻名，包括调节血糖反应和增强肠道健康。本研究探讨了不同 HBNP 级分对高血糖指数大米淀粉性质和消化率的影响。使用梯度乙醇沉淀将 HBNP 分段为五个级分（HBNP-15、HBNP-30、HBNP-45、HBNP-60 和 HBNP-75），这些级分表现出不同的分子量、单糖组成和β-葡聚糖含量。所有级分均降低了大米淀粉的糊化粘度，其中 1%的 HBNP-75 可使最终粘度降低 99.1%。形态和粒径分布分析表明，HBNP 级分限制了颗粒的膨胀并破坏了淀粉的连续相结构。HBNP 还降低了淀粉的消化率，并将抗性淀粉的形成从 10%增加到 28%。这些结果表明 HBNP 级分在开发低血糖指数淀粉基食品方面具有潜在的应用价值。
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