摘要
淀粉和膳食纤维同为谷物中重要的营养物质,均有益于人体健康.淀粉的消化速率和消化率是影响人体餐后血糖的关键因素,膳食纤维是一种不易被肠道吸收的营养素,因具有减缓淀粉消化的能力,近年来深受关注.本文综述了国内外关于谷物膳食纤维对淀粉消化性的影响,并从膳食纤维的黏度降低淀粉分解动力学、延迟胃排空和膳食纤维对淀粉的物理包埋以及完整细胞壁对淀粉的包裹这三个方面归纳总结了其减缓淀粉消化性的作用机制,为后续低血糖生成指数食品的创制提供理论依据.
Abstract
Both starch and dietary fiber,which are important nutrients in cereals,and are beneficial to human health.The digestion rate and digestibility of starch are key factors affecting postprandial blood glucose in the human body.Dietary fiber,that is a nutrient content,has been not easily digested by small intestine,and has the effect of slowing down the digestion of starch,has received much attention in recent years.In this study,the effects of dietary fiber on starch digestibility have been reviewed,and the mechanisms of dietary fiber slowing down starch digestibility from three aspects:reducing amylolysis kinetics,delaying gastric emptying by viscosity of dietary fiber,physical embedding of starch by dietary fiber and wrapping starch with intact cell wall have been summarized,so as to provide a theoretical basis for the subsequent design and production of low glycemic index(GI)foods.
基金项目
国家重点研发计划(十四五)(2021YFD2100903)
河南省教育厅科技创新人才项目(23HASTITT033)
河南省科技研发计划联合基金(232103810069)
河南省科技研发计划联合基金(232103810066)
国家科技期刊平台
NSTL
万方数据