不同加工方法对葛根淀粉血糖指数的影响

Effects of Different Processing Methods on the Glycemic Index of Kudzu Starch

本实验采用体外法测定葛根淀粉和玉米淀粉在不同加工条件下的抗消化淀粉含量、淀粉水解百分率、淀粉水解指数以及由此推算的血糖指数的变化。实验结果表明 :经热作用的淀粉 ,其可消化淀粉含量大幅上升 ,抗消化淀粉含量显著减少。三种热处理方式 ,即蒸煮、微波、加压 ,都导致淀粉的水解速率提高 ,差异不明显 ,但以微波作用为最 ;加工后淀粉的血糖指数都大于 10 0 ,属于高血糖指数食品。

The contents of resistant starch of kudzu starch and maize starch were quantified.An in vitro method was used to estimate the changes of hydrolysis rate(H),hydrolysis index(HI),and reckoned glycemic index of the starches under different processing conditions.The results showed that the contents of digestible starches went up apparently,and the resistant starches reduced significantly after heat treatment.The hydrolysis rate for both kudzu and maize starches increased under three kinds of heat treatments,that is,cooking,microwaving,and heat-pressuring,especially with microwave.The glycemic indexes for the heat treated starches were higher than 100.These starch foods are in the range of high glycemic index.