通过用合物结构化减少白米的粉消化能力
Syahrizal Muttakin1, Serafim Bakalis2, Peter J Fryer3
1Indonesian, Ministry of Agriculture, Jakarta, Indonesia; School of Chemical Engineering, University of Birmingham, United Kingdom.
Food research international (Ottawa, Ont.)
|November 21, 2023
概括
低酸 (LAG) 有效控制白米中的粉消化,降低其血糖指数. 这种类化合物形成了一层保护层,减缓消化和玻尿酸分解,可能有助于控制肥胖和2型糖尿病.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 像白米这样的高血糖指数食物与肥胖和2型糖尿病有关.
- 控制粉消化是缓解这些健康风险的关键策略.
- 合物因其调节粉水解和葡萄糖释放的潜力而受到探索.
研究的目的:
- 为了研究各种合物在改变白米粉消化的有效性.
- 进一步探索低酸糖 (LAG) 在控制粉消化中的潜力.
- 阐明LAG影响粉消化能力和球体分解的机制.
主要方法:
- 选多种合物,以检测它们对白米粉消化能力的影响.
- 在1%度下详细研究低酸凝 (LAG).
- 使用扫描电子显微镜 (SEM) 进行分析,观察结构变化.
- 模拟的胃和肠道消化研究,以评估玻尿酸分解和酶性水解.
主要成果:
- 低酸 (LAG) 显著降低了白米在体外估计的葡萄糖指数约20%左右.
- 在SEM中,在LAG处理的米粒上,发现了一层类似凝的保护层.
- 在模拟的胃条件下,用LAG处理的在模拟的胃条件下表现出较慢的玻尿酸分解,并且在肠道条件下对酶性水解的敏感性降低.
- 在酸性环境中加强LAG,增强其对消化控制的影响.
结论:
- 低酸 (LAG) 显示出控制白米中粉消化动力学的显著潜力.
- 该机制涉及形成一种保护性表面层,阻碍玻尿酸分解和酶性水解.
- 的特性表明它在开发功能性食品中具有实用性,用于管理代谢健康状况.
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