摘要
目的研究燕麦β-葡聚糖对食物中淀粉的消化和α-淀粉酶活性的影响。方法利用体外消化实验测定燕麦β-葡聚糖的状态对食物中淀粉消化动力学的影响。用3,5-二硝基水杨酸(DNS)法测试燕麦β-葡聚糖浓度、相对分子质量和添加方式对α-淀粉酶活性的影响。结果燕麦β-葡聚糖干样对食物中淀粉的消化没有影响,一定浓度的燕麦β-葡聚糖溶液可以延缓食物中淀粉的消化过程。α-淀粉酶的活性随添加的燕麦β-葡聚糖浓度、相对分子质量的增加而降低。预先将燕麦β-葡聚糖溶液与可溶性淀粉溶液混合后,测定所得α-淀粉酶活性低于直接添加燕麦β-葡聚糖溶液时的α-淀粉酶活性。预先将燕麦β-葡聚糖溶液与α-淀粉酶混合时,测得的α-淀粉酶活性最高。结论燕麦β-葡聚糖的状态、溶液浓度、相对分子质量和添加方式对食物中淀粉的消化和α-淀粉酶活性具有显著的影响。
Objective To study the effect of oat β-glucan on digestion of starch in food and the activity of α-amylase in vitro. Method The effect of β-glucan on starch digestion kinetics was evaluated by in vitro experiment. The effects of oat β-glucan concentration and relative molecular mass, on the activity of α-amylase were tested by 3,5-dinitrosalicylic acid （DNS） method. Results The dry powder of β-glucan had no effect on digestion of starch in food. β-glucan solution at certain concentration could retard starch digestion. The activity of α-amylase was lowered by increasing the concentration and relative molecular mass of β-glucan. If β-glucan solution was premixed with soluble starch, the α-amylase activity was lower than the situation when β-glucan was mixed with α-amylase directly. Premixing β-glucan with α-amylase resulted the hightest enzyme activity. Conclusion The oat β-glucan state, solution concentration, relative molecular mass, and way of addition had significant effect on starch digestion in food and α-amylase activity in vitro.
出处
《营养学报》
CAS
CSCD
北大核心
2011年第6期612-615,共4页
Acta Nutrimenta Sinica
基金
国家十一五支撑计划传统食品功能化研究子项目(No.2006BAD27B09)
