木薯交联酯化麦芽糊精的抗酶解性能及生理功能

Investigation on Resistant and Biological Function of Cassava Cross-linked and Esterified Maltodextrin

采用复合酶研究了木薯交联酯化麦芽糊精的抗酶解性能,交联酯化作用降低了麦芽糊精的酶解速率,DE值为10.20时其抗性组分含量为23.57%。糖尿病小鼠血糖和血脂调节实验结果表明,木薯交联酯化麦芽糊精略微降低糖尿病小鼠的血糖水平;可以显著降低总胆固醇、甘油三酯和低密度脂蛋白水平,升高密度脂蛋白水平;提高肠内丙酸和丁酸含量。

The resistance of cassava cross-linked and esterified maltodextrin was investigated with compound enzymes. Cross-linking and esterification both reduced the hydrolysis rate, and the resisting component was 23.57%. The effects of maltodextrin on blood glucose and lipid of diabetic mice were studied, and results showed it slightly reduced blood glucose, but significantly decreased the level of total cholesterol, triacylglycerols and I.DL-cholesterol, and also significantly increased the level of HDL-cholesterol, elevated propionic acid and butyric acid content in intestine.