几种糯性食物的淀粉消化特性

Starch Digestion Characteristics of Several Waxy Cereal Foods

为了研究糯性食物的消化特性,选择大米(Oryza sativaL.)、小米(Setaria italicaL.)、大黄米(Panicum miliaceum L.)相对应的糯性和非糯性品种进行体外模拟消化实验,测定鲜热、回热、冷藏样品的体外消化速度,并测定市售糯米制品的淀粉组分。结果表明:糯性品种消化速度显著高于非糯性品种,但粗杂粮的糯性品种消化速度仍然略低于精白大米;圆粒糯米与长粒糯米在冷藏后有明显差异;对于糯性品种来说,再次加热时的消化速度可能比新鲜烹调时更高;糯米加工食品均属于高消化速度食品。结论:无论新鲜烹调或冷藏,糯性淀粉食物消化速度均较快,需要控制血糖者和控制体质量者应谨慎食用。

In order to study the digestibility characteristics of waxy cereal foods,rice （Oryza sativa L.）,millet （Setaria italica L.） and proso millet （Panicum miliaceum L.） from waxy and non-waxy varieties were subjected to mimic digestion in vitro.The starch digestion rates of fresh-cooked,refrigerated,and reheated waxy samples were determined and a few types of commercial waxy cereal foods were analyzed for their starch composition.The results indicated that waxy varieties exhibited a higher digestion rate than non-waxy varieties.However,waxy whole grains still exhibited slightly lower digestion rate than polished cooked rice.An obvious difference in digestive behavior between short-grain waxy rice and long-grain waxy rice was observed after refrigeration.In addition,the digestion rate of reheated waxy varieties was much higher than that of fresh-cooked samples.Therefore,both fresh-cooked and reheated waxy starch cereal foods have higher digestion rate.It should be careful for people who need to control blood glucose and body weight.