抗性淀粉、脂肪和蛋白质对淀粉体外消化速度的影响

目的探讨抗性淀粉、脂肪和蛋白质对淀粉体外消化速度的影响。方法以抗性淀粉、脂肪和蛋白质为因素进行三因素三水平正交实验,参照Englyst建立的体外消化试验方法,测定240min内的10个时间点的还原糖释放率,绘制还原糖曲线图,比较各水平组合下还原糖释放率及释放指数的差异。结果正交实验各组合的还原糖水解速率有差异,方差分析显示随着抗性淀粉含量、脂肪含量的增加,各时间段的还原糖释放率显著下降(P<0.05),但蛋白质的影响不具有显著性。对2h还原糖释放指数影响最大的因素是脂肪,其次是抗性淀粉和蛋白质,使还原糖释放指数最高的组合是抗性淀粉占比例为0,脂肪占比例为0,蛋白质所占比例为20%。结论淀粉中添加抗性淀粉和脂肪可以显著降低淀粉的体外消化速度,蛋白质无此作用。

Effects of resistant starch,fat and protein on rates of starch hydrolysis in vitro

Objective To evaluate the effects of resistant starch, fat, and protein on rates of starch hydrolysis in vitro.Methods By an orthogonal experimental design, starch hydrolysis rates of nine test foods composed of different levels of restsistant starch, fat, protein were measured according to Englyst's method. The starch hydrolysis curve were obtained and the release index of reduce sugar were analyzed by variance analysis. Results The release index of reduce sugar decreased significantly with the amount of fat and RS increased(P<0.05). The first affecting factor on the release index of reduce sugar within 2 hours was fat, the second one was RS, and the last one was protein The optimum of the release index of reduce sugar within 2 hours was as follow: 0% RS, 0% fat and 20% protein. Conclusion The addition of RS and fat could significantly decrease the hydrolysis rates of starch.