白芸豆α-淀粉酶抑制剂在低GI方便粥中的应用
以淀粉水解率为指标,分析白芸豆α-淀粉酶抑制剂对淀粉水解的抑制作用,并进一步对白芸豆α-淀粉酶抑制剂对不同方便粥血糖生成指数（GI值）的影响进行研究.结果表明：随着大米粥中白芸豆α-淀粉酶抑制剂添加量由0%升到5.0%,大米粥的淀粉水解率不断下降,且其GI值由86.63降至32.03;进而将白芸豆α-淀粉酶抑制剂按3.0%的添加量添加到方便粥（燕麦粥、青稞粥和莲子粥）中,方便粥的GI值均降低至55以下,属于低GI食品范畴....
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| Published in | 江苏大学学报（自然科学版） Vol. 39; no. 1; pp. 45 - 48 |
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| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| Published |
江南大学 食品科学与技术国家重点实验室,江苏 无锡,214122%江南大学 食品学院,江苏 无锡,214122
2018
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1671-7775 |
| DOI | 10.3969/j.issn.1671-7775.2018.01.008 |
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| Abstract | 以淀粉水解率为指标,分析白芸豆α-淀粉酶抑制剂对淀粉水解的抑制作用,并进一步对白芸豆α-淀粉酶抑制剂对不同方便粥血糖生成指数（GI值）的影响进行研究.结果表明：随着大米粥中白芸豆α-淀粉酶抑制剂添加量由0%升到5.0%,大米粥的淀粉水解率不断下降,且其GI值由86.63降至32.03;进而将白芸豆α-淀粉酶抑制剂按3.0%的添加量添加到方便粥（燕麦粥、青稞粥和莲子粥）中,方便粥的GI值均降低至55以下,属于低GI食品范畴. |
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| AbstractList | 以淀粉水解率为指标,分析白芸豆α-淀粉酶抑制剂对淀粉水解的抑制作用,并进一步对白芸豆α-淀粉酶抑制剂对不同方便粥血糖生成指数（GI值）的影响进行研究.结果表明：随着大米粥中白芸豆α-淀粉酶抑制剂添加量由0%升到5.0%,大米粥的淀粉水解率不断下降,且其GI值由86.63降至32.03;进而将白芸豆α-淀粉酶抑制剂按3.0%的添加量添加到方便粥（燕麦粥、青稞粥和莲子粥）中,方便粥的GI值均降低至55以下,属于低GI食品范畴. TS214; 以淀粉水解率为指标,分析白芸豆α-淀粉酶抑制剂对淀粉水解的抑制作用,并进一步对白芸豆α-淀粉酶抑制剂对不同方便粥血糖生成指数(GI值)的影响进行研究.结果表明:随着大米粥中白芸豆α-淀粉酶抑制剂添加量由0%升到5.0%,大米粥的淀粉水解率不断下降,且其GI值由86.63降至32.03;进而将白芸豆α-淀粉酶抑制剂按3.0%的添加量添加到方便粥(燕麦粥、青稞粥和莲子粥)中,方便粥的GI值均降低至55以下,属于低GI食品范畴. |
| Abstract_FL | With starch hydrolysis rate as index ,the inhibiting effect of α-amylase inhibitor ( α-AI) from white kidney beans on starch hydrolysis was investigated .The effect ofα-AI on the commercially available instant porridge with high different glycemic index ( GI ) was analyzed .The results show that with the increasing of α-AI addition in rice porridge from 0% to 5%, the GI of rice porridge is continuously decreased from 86.63 to 32.03.The GIs of three instant porridges of oat porridge , barley porridge and lotus seed porridge are all decreased lower than 55 for adding 3%α-AI, which indicates that these types of porridge belong to low GI food. |
| Author | 马艳丽;让一峰;赵伟;杨瑞金 |
| AuthorAffiliation | 江南大学食品科学与技术国家重点实验室,江苏无锡214122;江南大学食品学院,江苏无锡214122 |
| AuthorAffiliation_xml | – name: 江南大学 食品科学与技术国家重点实验室,江苏 无锡,214122%江南大学 食品学院,江苏 无锡,214122 |
| Author_FL | MA Yanli ZHAO Wei RANG Yifeng YANG Ruijin |
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| Keywords | α-amylase inhibitor 低血糖生成指数 方便粥 淀粉水解率 white bread hydrolysis of starch α-淀粉酶抑制剂 instant porridge 白面包 low glycemic index |
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| Publisher | 江南大学 食品科学与技术国家重点实验室,江苏 无锡,214122%江南大学 食品学院,江苏 无锡,214122 |
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| Snippet | 以淀粉水解率为指标,分析白芸豆α-淀粉酶抑制剂对淀粉水解的抑制作用,并进一步对白芸豆α-淀粉酶抑制剂对不同方便粥血糖生成指数（GI值）的影响进行研究.结果表明：随着大米... TS214; 以淀粉水解率为指标,分析白芸豆α-淀粉酶抑制剂对淀粉水解的抑制作用,并进一步对白芸豆α-淀粉酶抑制剂对不同方便粥血糖生成指数(GI值)的影响进行研究.结果表明:随着... |
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| SubjectTerms | α-淀粉酶抑制剂 低血糖生成指数 方便粥 淀粉水解率 白面包 |
| Title | 白芸豆α-淀粉酶抑制剂在低GI方便粥中的应用 |
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