脱脂脱蛋白质对黑麦粉理化特性及体外消化特性的影响

Physicochemical Properties,In Vitro Starch Digestibility of Rye as Affected by Defatted and Deproteined Treatment

黑麦是制作面包的常用原料,但是关于黑麦的消化特性鲜有报道。作者以黑麦粉为原料,制备了脱脂黑麦粉、脱蛋白质黑麦粉及黑麦淀粉;探究了蛋白质、脂肪、淀粉对黑麦粉理化特性、体外淀粉消化速率及估计血糖生成指数的影响。经不同处理后,样品在化学组成、溶解度、糊化特性等方面均有显著差异,尤以黑麦粉和黑麦淀粉之间的差异最为显著。实验结果表明黑麦粉的淀粉水解速率低于脱脂黑麦粉、脱蛋白质黑麦粉和黑麦淀粉,且脱蛋白质处理对于黑麦粉体外淀粉消化速率的影响较脱脂处理更为显著。血糖生成指数(eGI)从低到高依次为:黑麦(69.19)<脱脂黑麦(76.77)<脱蛋白质黑麦(79.73)<黑麦淀粉(81.08)。

Rye is one of the most commonly used cereals in bread making.However,there are few reports about its digestive properties.Using rye flour as raw material for preparation of the defatted rye flour、deproteined rye flour and rye starch.This study investigated the effects of protein、lipid and starch on the in vitro starch digestibility、expected glycemic index(eGI)and physicochemical properties of rye flour.Significant differences among samples,and particularly between whole rye flour and starch,were observed with respect to chemical composition,swelling power and gelatinization properties.Compared with lipid removal,protease treatment had a more significant effect on in vitro starch digestibility of rye.The expected glycemic index of samples were given as follows:rye(69.19)<defatted rye flour(76.77)<deproteined rye flour(79.73)<rye starch(81.08).