螺杆挤压对马铃薯淀粉消化性及血糖指数的影响
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摘要
目的研究螺杆挤压对马铃薯淀粉消化特性的影响。方法马铃薯淀粉经过螺杆挤压后(过程中淀粉未膨化),采用酶重量法测定挤压后抗性淀粉的含量变化情况,并通过模拟体外消化和动物实验评价挤压后淀粉的消化性能和餐后血糖上升速率。结果螺杆挤压后马铃薯淀粉中抗性淀粉的含量增加了1.08%,酶解时间为0~1.5 h时,马铃薯淀粉快速消化淀粉的含量减少,酶解时间为1.5~6.5 h时,抗性淀粉和慢消化淀粉的含量增加。挤压后的马铃薯淀粉在一定程度上可以降低小鼠的餐后血糖指数。结论螺杆挤压技术可以提高抗性淀粉和慢消化淀粉的含量,减缓餐后血糖上升速率,为马铃薯食品的深度开发提供一定的参考。
Objective To investigate the effects of screw extrusion on the digestibility of potato starch. Methods After extruding potato starch by screw(starch was not expanded in the process), the content of resistant starch was determined by enzyme gravimetric method. The digestibility of starch after extrusion and the rate of blood glucose rise after meal were evaluated by simulated in vitro digestion and animal experiments. Results The content of resistant starch in potato starch was increased by 1.08%. When the enzymatic hydrolysis time was 0~1.5 h, the content of rapidly digested starch in potato starch was decreased, and when the enzymatic hydrolysis time was 1.5~6.5 h, the content of resistant starch and slowly digestible starch was increased. Potato starch after extruded could reduce the postprandial glycemic index to some extent. Conclusion Screw extrusion can improve the content of resistant starch and slow digestion starch, and slow down the rise rate of postprandial blood glucose, providing a certain reference for the in-depth development of potato food.
Objective To investigate the effects of screw extrusion on the digestibility of potato starch. Methods After extruding potato starch by screw(starch was not expanded in the process), the content of resistant starch was determined by enzyme gravimetric method. The digestibility of starch after extrusion and the rate of blood glucose rise after meal were evaluated by simulated in vitro digestion and animal experiments. Results The content of resistant starch in potato starch was increased by 1.08%. When the enzymatic hydrolysis time was 0~1.5 h, the content of rapidly digested starch in potato starch was decreased, and when the enzymatic hydrolysis time was 1.5~6.5 h, the content of resistant starch and slowly digestible starch was increased. Potato starch after extruded could reduce the postprandial glycemic index to some extent. Conclusion Screw extrusion can improve the content of resistant starch and slow digestion starch, and slow down the rise rate of postprandial blood glucose, providing a certain reference for the in-depth development of potato food.
引文
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[19]黄继红,杨铭乾乾,游倩倩,等.抗性性糊精滚子加热制备备工艺的研究[J].河南工业大学学学报(自然科学版),2014,35(4):12-16.Huang JH,Yang MQ,You QQ,et al l.Study on the prepaa ration technology of resistant dextr rin roller heating[J]..J Henan Univ Techh nol,2014,35(4):12-16.
[20]朱海霞,石瑛,张张庆娜,等.3,5-二硝硝基水杨酸(DNS)比比色法测定马铃薯还原糖含量的研研究[J].中国马铃薯薯,2005,19(5):266-269.Zhu HX,Shi Y,Zhang QN,et al.St tudy on the determinn ation of reducing sugar content in p potato by DNS color rimetry[J].Chin Po tato J,2005,19(5):266-269.
[21]Goni I,García-A Alonso A,Saura-Cal lixto F.A starch hydd rolysis procedure to estimate glyce emic index[J].Nutr R Res,1997,17(3):4227-437.
[22]Brennan CS,Ku uri V,Tudorica CM.Inulin-enriched pasta:effects on textural propertie es and starch degra adation[J].Food Ch em,2004,86(2):189-193.
[23]朱洁.抗性糊精精的工艺及特性研究究[D].天津:天津科技技大学,2010.Zhu J.Study on t the technology and c characteristics of ress istant dextrin[D].Tianjin:Tianjin U University of Scienc e&Technology,20110.
[24]Guraya HS,Jame es C,Champagne ET T.Effect of enzyme concentration and storage temperat ture on the formati ion of slowly digess tible starch from cooked debranch hed rice starch[J].St tarch-St?rke,2010,553(3-4):131-139.
[25]Raymond R,Jenss A,Peter B,et al.LLower urinarytract syymptoms and male sexual dysfunction:The muu ltinational survey o of the aging male(MMSAM-7)[J].Eur r Urol,2003,(44):637-649.
[26]Grandj ean P,Weihe P,W hite RF,et al.Cog gnitive deficit in 7-y year-old childre n with prenatal ex posure to methyl mercury[J].Neuro otoxicol Teratol l,1997,19(6):417-4428.
[2]聂涛.马铃薯主粮化战略分析[J].现代农业科技,2016,(6):302-303.Nie T.Strategic analysis of main grain for potato[J].Mod Agric Sci Technol,2016,(6):302-303.
[3]卢肖平.马铃薯主粮化战略的意义、瓶颈与政策建议[J].华中农业大学学报(社会科学版),2015,(3):1-7.Lu XP.Significance,bottlenecks and policy recommendations of staple food strategy in potato[J].J Huazhong Agric Univ,2015,(3):1-7.
[4]Liljebergh,Bj?rck I,Ostman E.Low glycaemic-index foods[J].Br J Nutr,2000,83(S1):149-155.
[5]马海,马宝成.农村糖尿病患者的饮食和用药指导[J].内蒙古中医药,2013,32(24):129.Ma H,Ma BC.Diet and medication guidance for patients with diabetes in rural areas[J].Nei Mongol J Tradit Chin Med,2013,32(24):129.
[6]Lea B,Eric BR,Walter CW,et al.Potato intake and incidence of hypertension:results from three prospective US cohort studies[J].British Med J,2016,353:i2351.
[7]李周勇,韩育梅,夏德冬.马铃薯抗性淀粉的微波预处理条件及性质研究[J],食品研究与开发,2014,35(2):1-6.Li ZY,Han YM,Xia DD.Study on microwave pretreatment conditions and properties of potato resistant starch[J].Food Res Dev,2014,35(2):1-6.
[8]聂凌鸿.马铃薯抗性淀粉压热制备条件的研究[J].安徽农业科学,2008,36(1):314-315.Nie LH.Study on the preparation conditions of potato resistant starch[J].Anhui Agric Sci,2008,36(1):314-315.
[9]孟天真.中式烹饪对马铃薯抗性淀粉的影响研究[D].杭州:浙江大学,2012.Meng TZ.Effect of Chinese cooking on potato resistant starch[D].Hangzhou:Zhejiang University,2012.
[10]Mccleary BV,Mcnally M,Rossiter P.Measurement of resistant starch by enzymatic digestion in starch and selected plant materials:collaborative study[J].J Aoac Int,2002,85(5):1103-1111.
[11]Van de Voort FR.Drying technology[J].Food Extrus Sci Technol,1993,11(2):417-418.
[12]任海斌,肖志刚,赵妍,等.挤压一酶解联用抗性淀粉制备工艺的优化研究[J].中国粮油学报,2017,32(2):30-36.Ren HB,Xiao ZG,Zhao Y,et al.Optimization of preparation technology of resistant starch by extrusion and enzymatic hydrolysis[J].J Cere Oils Ass,2017,32(2):30-36.
[13]李俊伟,唐书泽,张志森,等.挤压法制备大米抗性淀粉中系统参数控制与目标参数的关系[J].食品科学,2008,29(12):381-384.Li JW,Tang SZ,Zhang ZS,et al.Relationship between system parameter control and target parameters in rice resistant starch prepared by extrusion method[J].Food Sci,2008,29(12):381-384.
[14]Kim JH,Tanhehco EJ,Ng PKW.Effect of extrusion conditions on resistant starch formation from pastry wheat flour[J].Food Chem,2006,99(4):718-723.
[15]Su SK,Jin X,Zhang J,et al.Extrusion of a model sorghum-barley blend:Starch digestibility and associated properties[J].J Cere Sci,2017,(75):314-323.
[16]Brahma S,Weier SA,Rose DJ.Effects of selected extrusion parameters on physicochemical properties and invitro,starch digestibility andβ-glucan extractability of whole grain oats[J].J Cere Sci,2016,(70):85-90.
[17]Nayak B,Berrios JDJ,Tang J.Impact of food processing on the glycemic index(GI)of potato products[J].Food Res Int,2014,56(56):35-46.
[18]杨光,丁霄霖.抗性淀粉定量测定方法的研究[J].中国粮油学报,2002,(3):59-62.Yang G,Ding XS.Study on quantitative determination of resistant starch[J].J Cere Oils Ass,2002,(3):59-62.
[19]黄继红,杨铭乾乾,游倩倩,等.抗性性糊精滚子加热制备备工艺的研究[J].河南工业大学学学报(自然科学版),2014,35(4):12-16.Huang JH,Yang MQ,You QQ,et al l.Study on the prepaa ration technology of resistant dextr rin roller heating[J]..J Henan Univ Techh nol,2014,35(4):12-16.
[20]朱海霞,石瑛,张张庆娜,等.3,5-二硝硝基水杨酸(DNS)比比色法测定马铃薯还原糖含量的研研究[J].中国马铃薯薯,2005,19(5):266-269.Zhu HX,Shi Y,Zhang QN,et al.St tudy on the determinn ation of reducing sugar content in p potato by DNS color rimetry[J].Chin Po tato J,2005,19(5):266-269.
[21]Goni I,García-A Alonso A,Saura-Cal lixto F.A starch hydd rolysis procedure to estimate glyce emic index[J].Nutr R Res,1997,17(3):4227-437.
[22]Brennan CS,Ku uri V,Tudorica CM.Inulin-enriched pasta:effects on textural propertie es and starch degra adation[J].Food Ch em,2004,86(2):189-193.
[23]朱洁.抗性糊精精的工艺及特性研究究[D].天津:天津科技技大学,2010.Zhu J.Study on t the technology and c characteristics of ress istant dextrin[D].Tianjin:Tianjin U University of Scienc e&Technology,20110.
[24]Guraya HS,Jame es C,Champagne ET T.Effect of enzyme concentration and storage temperat ture on the formati ion of slowly digess tible starch from cooked debranch hed rice starch[J].St tarch-St?rke,2010,553(3-4):131-139.
[25]Raymond R,Jenss A,Peter B,et al.LLower urinarytract syymptoms and male sexual dysfunction:The muu ltinational survey o of the aging male(MMSAM-7)[J].Eur r Urol,2003,(44):637-649.
[26]Grandj ean P,Weihe P,W hite RF,et al.Cog gnitive deficit in 7-y year-old childre n with prenatal ex posure to methyl mercury[J].Neuro otoxicol Teratol l,1997,19(6):417-4428.