稻米淀粉消化率的研究进展及其内外影响因素

Advances in Evaluation of Rice Starch Digestibility and the Intrinsic and Extrinsic Factors Affecting the Same

血糖生成指数(Glycemic Index,GI)是一种能够衡量人体在食用食物后自身血糖水平变化的有效指标,对肥胖和糖尿病人群的饮食指导有重大意义。大米作为世界上一半以上人口的主食,通过饮食低GI的稻米干预引起低而稳定的餐后血糖反应是控制血糖经济有效的手段,而体外消化是对体内生理条件进行模拟,代替体内实验研究食物GI特性的一种快速、经济以及可重复性强的重要技术。该文通过总结水稻升糖指数的概念、测定稻米升糖指数的方法、影响稻米淀粉消化率的消化模型、稻米淀粉粒与非淀粉组分之间相互作用(内在特性)以及加工(外在因素)因子等的研究进展,在未来还需深入研究抗性淀粉的遗传机制、建立标准化烹饪流程、条件和湿热处理工艺流程以及延缓或抑制淀粉的回生等方面去指导获得低消化率的大米,且体外消化模型只能测得大米的估计升糖指数,对接近体内消化的简易有效的理想模型开发还需不断完善。

The glycemic index(GI)is an effective indicator of the postprandial glycemic response,and is of great importance for guiding the dietary choices of individuals with obesity or diabetes.Rice is the staple food of more than half of the world's population.Consumption of a low GI rice diet to achieve a low and stable postprandial glucose response is a cost-effective means of controlling the blood glucose levels.In vitro digestion simulates the physiological conditions present during digestion.Compared to in vivo digestion experiments,in vitro digestion allows us to study the GI characteristics of food in a rapid,inexpensive,and reproducible manner.This paper summarizes the research progress on the concept of rice GI,the methods used for measuring rice GI,the digestion models used for evaluating the digestibility of rice starch,and the interactions between rice starch granules and non-starch components(intrinsic characteristics)and processing factors(external factors).It is necessary to further study the genetics of resistant starch,establish standardized cooking processes,conditions,and heat-moisture treatment processes,and strategies for delaying or inhibiting starch retrogradation to enable the acquisition of rice with low digestibility.As the current in vitro digestion model can only estimate the rice GI,future research should be targeted at continuously improving this model to enable it to closely simulate in vivo digestion.