几种豆类的碳水化合物消化特性研究

STUDY ON DIGESTIVE PROPERTIES OF CARBOHYDRATES OF SEVERAL BEANS

通过体外模拟健康人的胃肠道环境,得出几种常见豆类中碳水化合物的消化特性,从而为糖尿病食品生产提供依据.以红小豆作为参考标准,利用含1 g可利用碳水化合物的豆粉,加入胃蛋白酶,α-淀粉酶后定时取样,采用DNS法测定还原糖含量,计算得到血糖生成指数(GI).将红小豆的血糖生成指数设定为100%,几种豆类的血糖生成指数分别为:黄豆32.60±1.21,黑小豆37.80±0.90,鹰嘴豆67.77±3.82,蚕豆74.01±3.21,豇豆78.51±5.16,绿豆88.25±2.80.黄豆、黑小豆的血糖生成指数显著低于其他几种豆类的血糖生成指数(p<0.05),鹰嘴豆的血糖生成指数显著低于绿豆和红小豆的血糖生成指数(p<0.05).可见,黄豆、黑小豆、鹰嘴豆是适合于糖尿病人食用的食品原料.

In this paper,we studied the digestive properties of carbohydrates in several common beans by simulating the gastrointestinal tract environment of healthy people so as to provide reference for the production of diabetic foods. We selected red beans as reference, measured the content of reducing sugar in bean powder containing 1 g available carbohydrate hydrolyzed by pepsin and a -amylase by DNS method, and calculated the glycemic index （GI）. The results showed that： setting the GI of red beans as 100%, the GIs of other beans were respectively as follows： soybean 32.60±1.21 ,black-bean 37.80±0.90,chickpea 67.77 ±3.82,horse bean 74.01±3.21, cowpea 78.51±5.16, and mung bean 88.25%±2.80%. The GIs of soybean and black bean were significantly lower than those of other beans （p〈0.05）, the GI of chickpea was much lower than those of mung bean and red bean （p〈0.05）. Therefore, soybean, black bean and chickpea were more suitable for diabetic people.