薏米粉及其淀粉的理化性质和淀粉消化性对比

The Comparison of Job′s-Tears Powder and Job′s-Tears Starch on Their Physicochemical Properties and Digestibility

以薏米为原料,制取薏米粉和薏米淀粉,研究其理化性质和消化性。试验结果表明,薏米粉与薏米淀粉理化性质和消化性有很大差别。薏米淀粉的黏度要高于薏米粉的黏度,薏米粉的峰值黏度与薏米淀粉相比降低了43.3%。相同温度下,薏米粉的溶胀度和可溶指数明显高于薏米淀粉。薏米粉中快速消化淀粉57.26%(基于总淀粉)、慢速消化淀粉37.17%、抗性淀粉5.57%,薏米淀粉中快速消化淀粉81.8%、慢速消化淀粉10.24%、抗性淀粉7.96%,故薏米淀粉比薏米粉更容易消化。

In this paper, the properties and digestibility of job＇s -tears powder and job＇s -tears starch were determined. It was found that there was a great difference of the properties and digestibility between job＇s - tears powder and job＇s -tears starch. The viscosity of job＇s -tears starch was higher than the viscosity of job＇s -tears powder, and the peak viscosity of job＇s - tears powder was 43.3% ,lower than the viscosity of job＇s - tears starch. At the same temperature, the swelling power and solubility of job＇s -tears powder was higher than that of job＇s -tears starch obviously. The rapidly digestible starch（ RDS）, slowly digestible starch（SDS） and resistant starch（RS） in job＇s -tears powder was 57.26% （based on the total starch） ,37.17 % and 5.57 % , respectively, the RDS, SDS and RS in job＇s -tears starch was 81.8%, 10.24% and 7.96% respectively,so job＇s -tears starch could be digested easier than job＇s -tears powder.