不同品种小米粉体外消化性的测定与分析

Determination and analysis of digestibility among different varieties millet flour

用α–淀粉酶和淀粉糖化酶酶解消化小米粉样品,采用3,5–二硝基水杨酸比色法(DNS)测定水解过程中产生的葡萄糖,对不同品种小米粉的体外消化特性进行比较,分析淀粉水解速率,快消化淀粉(RDS)、慢消化淀粉(SDS)和抗性淀粉(RS)含量,以及RDS、SDS、RS含量与直链淀粉含量的相关性。试验结果表明:复1、济12、市售的直链淀粉含量分别为1.96%、30.58%、35.58%;快消化淀粉(RDS)含量分别为87.18%、83.41%、80.73%;慢消化淀粉(SDS)含量分别为4.128 9%、8.72%、12.97%;抗性淀粉(RS)含量分别为8.69%、7.87%、6.31%。

Millet flour was digested with α–amylase and glucoamylase enzyme,3,5– dinitrosalicylic acid colorimetry（DNS） was used to determine the glucose produced in hydrolysis process. The vitro digestibility of different varieties millet flour were compared. The hydrolysis rate of starch,rapidly digestible starch（RDS）,slowly digested starch（SDS）,resistant starch（RS） content and correlation between RDS,SDS,RS content and straight chain starch content were analysised. The results showed that amylose content of Fu 1,Ji 1 and commercially available sample was 1.96%,30.58% and 35.58%,respectively. RDS content was 87.18%,83.41% and 80.73%,respectively. SDS content was 4.128 9%,28.72% and 12.97%,respectively. RS content was 8.69%,7.87% and 6.31%,respectively.