脱脂脱蛋白对鹰嘴豆淀粉体外模拟血糖指数的影响

Effect of Degreasing and Deproteinization on Simulated Glycemic Index of Chickpea Starch in vitro

鹰嘴豆在控制餐后血糖、改善糖尿病症状等方面具有显著作用。本研究通过测定体外模拟血糖指数(eGI)来评价鹰嘴豆各组分对餐后血糖的影响。此外,实验还对去除鹰嘴豆目标组分的豆粉的溶解度和膨胀力进行测定,并通过X-射线衍射仪(XRD)分析其相对结晶度,利用差示扫描量热仪(DSC)测定其糊化特性,使用扫描电子显微镜(SEM)观察鹰嘴豆淀粉颗粒形态。结果表明,鹰嘴豆粉eGI值的大小为:鹰嘴豆淀粉>脱蛋白鹰嘴豆粉>脱脂鹰嘴豆粉>鹰嘴豆粉。完全去除其他非淀粉组分能显著(P<0.05)增加淀粉膨胀力、降低其糊化温度和结晶度、增大淀粉颗粒暴露程度,使淀粉颗粒易吸水糊化、易酶解,进而导致鹰嘴豆淀粉eGI值显著(P<0.05)增加。与去除脂肪相比,去除蛋白质对鹰嘴豆淀粉eGI值和理化性质的影响更显著。

Chickpeas play a significant role in controlling postprandial blood sugar and improving diabetes symptoms.In this study,effects of chickpea components on postprandial glucose were evaluated by measuring the in vitro simulated glycemic index(eGI).The solubility and swelling force of chickpea powder without target components were measured,the relative crystallinity was analyzed by X-ray diffraction(XRD),while the gelatinization characteristics were measured by differential scanning calorimeter(DSC),and the morphology of chickpea particles was observed by scanning electron microscope(SEM).The results indicated that the eGI values of chickpea flour were as follows:chickpea starch>deproteinized chickpea flour>defatted chickpea flour>chickpea flour.The removal of other non-starch components significantly(P<0.05)increased the starch swelling,decreased the gelatinization temperature and crystallinity,and increased the exposure degree of starch particles,which made starch particles easy to be gelatinized and enzymatic hydrolyzed,and led to a significant(P<0.05)increase in the eGI value of chickpea starch.Compared with fat removal,protein removal had more significant effects on eGI values and physicochemical properties of chickpea starch.