Effect of Degreasing and Deproteinization on Simulated Glycemic Index of Chickpea Starch in vitro
Chickpeas play a significant role in controlling postprandial blood sugar and improving diabetes symp-toms.In this study,effects of chickpea components on postprandial glucose were evaluated by measuring the in vitro simulated glycemic index(eGI).The solubility and swelling force of chickpea powder without target components were measured,the relative crystallinity was analyzed by X-ray diffraction(XRD),while the gelatinization characteris-tics were measured by differential scanning calorimeter(DSC),and the morphology of chickpea particles was ob-served by scanning electron microscope(SEM).The results indicated that the eGI values of chickpea flour were as follows:chickpea starch＞deproteinized chickpea flour＞defatted chickpea flour＞chickpea flour.The removal of oth-er non-starch components significantly(P＜0.05)increased the starch swelling,decreased the gelatinization tem-perature and crystallinity,and increased the exposure degree of starch particles,which made starch particles easy to be gelatinized and enzymatic hydrolyzed,and led to a significant(P＜0.05)increase in the eGI value of chickpea starch.Compared with fat removal,protein removal had more significant effects on eGI values and physicochemical properties of chickpea starch.
chickpeachemical compositionsimulated glycemic index in vitrophysicochemical property
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