淀粉的慢消化性能与酶水解速率研究

研究了体外模拟条件下不同淀粉中营养片断,同时建立了酶水解动力学方程来探讨慢消化性能与酶水解速率的关系。结果表明,相比马铃薯与绿豆淀粉,玉米、蜡质玉米、小麦、糯米、大米等谷物淀粉属于理想的慢消化淀粉,它们的酶动力学水解速率小于1h-1,而马铃薯与绿豆淀粉的水解速率大于1h-1。淀粉的水解过程的反应动力学速率比Englyst法更能准确反映淀粉的消化性能。

Slow Digestion Property and in-vitro Enzymatic Hydrolysis Rate of Starches

In this paper,the relationship between slow digestion property and enzymatic hydrolysis rate of starches was investigated by measuring nutritional fractions and the establishment of in vitro hydrolysis kinetics.Cereal starches,such as starch from common maize,waxy maize,wheat,Glutinous rice and rice,were ideal slowly digestible starches compared with potato starch or mung bean starch.The starch digestion rate calculated using the exponential curve equation C=C∞×(l-e-kt)was less than 1h-1 for cereal starches,whereas it was higher than 1h-1 for potato starch and mung bean starch.Starch digestibility was reflected exactly by digestion rate of hydrolysis kinetics rather than in vitro Englyst method.