Effects of amylose/amylopectin ratio and baking conditions on resistant starch formation and glycaemic indices
Effects of amylose/amylopectin ratio and baking conditions on resistant starch formation and glycaemic indices
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DOI：
10.1006/jcrs.1997.0173
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发表时间：
1998-07-01
影响因子：
3.8
通讯作者：
Bjorck, I
中科院分区：
文献类型：
--
作者：
Akerberg, A;Liljeberg, H;Bjorck, I
研究了不同直链淀粉含量（3-44%）的大麦基因型对大麦小时面包中淀粉营养特性的改善作用。面包由70%的全麦大麦面粉和30%的白小麦粉制成。试验面包由糯大麦（WB）、普通大麦（OB）、普通冰川大麦（OGB）和高直链大麦（HAB）烘烤而成。每个面包在常规烘焙条件下（45分钟，200摄氏度）或在黑麦条件下（20小时，120摄氏度）烘烤。以小麦面包（WWB）为对照。体外测定了抗性淀粉（RS）含量和淀粉水解率。测定了健康人高直链淀粉面包的血糖指数（GI）和胰岛素指数（II）。在常规烘焙面包中，总淀粉基（RS）的含量从< 1% （WB）到约4% （HAB）不等，在相应的长时间/低温烘焙产品中，RS的含量从约2%到10%不等。长期/低温烘焙的HAB在体外淀粉水解率显著低于WWB，并降低了健康受试者的血糖反应增量（GI = 71）。相比之下，常规烘烤的有害藻华的GI与WWB相似。综上所述，选用高直链淀粉大麦和适宜的烘焙条件，可获得低GI、高RS含量的大麦面粉面包。(C) 1998学术出版社。
The possible improvement of the nutritional properties of starch in barley hour-based bread by using barley genotypes varying in amylose content (3-44%) was evaluated. Breads were made from 70% whole-meal barley flour and 30% white wheat flour. Test breads were baked from waxy barley (WB), ordinary barley (OB), ordinary Glacier barley (OGB) and high-amylose barley (HAB). Each bread was baked either at conventional baking conditions (45 min, 200 degrees C) or at pumpernickel conditions (20 h, 120 degrees C). A while wheat bread (WWB) was used as reference. The resistant starch (RS) content and rate of starch hydrolysis were measured in vitro. The glycaemic index (GI) and the insulinaemic index (II) of the high-amylose breads were determined in healthy subjects. The amount of RS (total starch basis) varied from < 1% (WB) to approximately 4% (HAB) in conventionally baked bread, and from about 2% to 10% in the corresponding long-time/low-temperature baked products. The long-time/low-temperature baked HAB displayed a significantly lower rate of starch hydrolysis in vitro compared with WWB and reduced the incremental blood-glucose response in healthy subjects (GI = 71). In contrast, the GI of the conventionally baked HAB was similar to that for WWB. It is concluded that a barley flour-based bread of low GI and high RS content can be obtained by choosing high-amylose barley and appropriate baking conditions. (C) 1998 Academic Press.