几种薯类与豆类抗性淀粉的抗消化性及其益生效应

Anti-Digestibility of Several Tubers and Legumes Resistant Starches and Their Proliferation of Probiotics

采用压热法制备了木薯、红薯、马铃薯、豌豆和绿豆5种抗性淀粉,研究了它们对人工胃液和人工肠液的抗消化性,以及它们对肠道益生菌生长的影响。结果表明:人工胃液对木薯、红薯、马铃薯、豌豆和绿豆抗性淀粉的消化作用很小,人工肠液对它们有明显的消化作用;经人工胃液和人工肠液先后作用,它们的消化率都比单独人工肠液处理后的要高;各种抗性淀粉对双歧杆菌、嗜酸乳杆菌、保加利亚乳杆菌、乳链球菌都有不同程度的增殖作用。综合分析可知,对肠道益生菌增殖作用最强的是豌豆抗性淀粉,其次是红薯和绿豆抗性淀粉,再次是马铃薯抗性淀粉,最差的是木薯抗性淀粉。

The resistant starches of cassava, sweet potato, potato, mungbean and peas were made by autoclave method, and their anti - digestibility in the artificial gastric juice and intestinal juice and proliferation of probiotics were studied. The results showed that the artificial gastric juice have little effect on the digestion of these resistant starches, while the artificial intestinal juice have obvious effect. Compared with the independent digestion of the artificial gastric juice or intestinal juice, the digestibility of every resistant starch is higher after successive digestion of the artificial gastric juice and intestinal juice. Every resistant starch can inordinately proliferate Bifidobacterium, Lactobacillus acidophilus, L. bulgaricus and Streptococcus lactis. The comprehensive analysis demonstrated that, in terms of proliferation of probiotics, the strongest is peas resistant starch, the second is sweet potato or green bean resistant starch, the third is potato resistant starch, and the worst is cassava resistant starch.