内源性成分对低GI挂面消化特性的影响

Effect of Endogenous Components on Digestive Characteristics of Low GI Noodles

为研究内源性成分对杂粮复配低升糖指数(glycemic index,GI)挂面消化特性的影响,首先制备了以荞麦、山药、高直链玉米淀粉、小麦粉为原料的杂粮复配挂面,测定得到其GI值为53.02;在此基础上,对杂粮复配挂面的原料粉进行脱除酚类、脂类、蛋白质类、膳食纤维类等内源性成分后再分别制备成挂面,进行体外模拟消化。研究内源性成分对于挂面的淀粉水解率、蛋白消化率、结肠发酵环节的影响及作用机理。结果表明,分离内源性成分后制备的挂面,它们的淀粉水解率均明显上升,且预估升糖指数(estimated glycemic index,eGI):脱脂挂面(68.76)>脱蛋白挂面(67.94)>脱膳食纤维挂面(63.62)>脱酚挂面(60.16)>低GI挂面(53.02);挂面的蛋白消化率:脱膳食纤维挂面(65.04%)>低GI挂面(33.71%)>脱酚挂面(17.55%)>脱脂挂面(6.61%);相较于小麦挂面,杂粮复配低GI挂面中的抗性淀粉显著提升了结肠发酵环节中短链脂肪酸(shortchain fatty acids,SCFAs)的含量,有助于宿主的糖脂代谢调节、能量代谢和供能。

In order to investigate the effect of endogenous components on the digestive characteristics of multigrain mixed noodles with low glycemic index(GI),the noodles were first prepared from buckwheat,yam,high-amylose corn starch and wheat flour,and the GI value was 53.02.On this basis,the endogenous components such as phenols,lipids,proteins and dietary fibres were removed from the raw flour of noodles and then prepared separately into noodles for in vitro simulated digestion.The effects of the endogenous components on the starch hydrolysis rate,protein digestibility and colonic fermentation of the noodles were investigated,as well as their mechanisms of action.The results showed that the starch hydrolysis rate of noodles prepared after the separation of endogenous components increased significantly,and the estimated glycemic index(eGI)was as follows:Defatted noodles(68.76)>deproteinised noodles(67.94)>dietary-fiber-free noodles(63.62)>dephenolised noodles(60.16)>low GI noodles(53.02).The protein digestibility of noodles was as follows:Dietary-fiber-free noodles(65.04%)>low GI noodles(33.71%)>dephenolised noodles(17.55%)>defatted noodles(6.61%).Compared with wheat noodles,the resistant starch in multigrain mixed with low GI noodles significantly increased the content of short-chain fatty acids(SCFAs)in colonic fermentation stage,which contributed to the host's regulation of glucolipid metabolism,energy metabolism and energy supply.