Susceptibility of glutinous rice starch to digestive enzymes
Susceptibility of glutinous rice starch to digestive enzymes
复制标题
糯米淀粉对消化酶的敏感性
DOI：
10.1016/j.carbpol.2015.04.008
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发表时间：
2015-09-05
影响因子：
11.2
通讯作者：
Du, Xianfeng
中科院分区：
文献类型：
--
作者：
Guo, Li;Zhang, Juanjuan;Du, Xianfeng
为了了解糯米淀粉对消化酶的敏感性及其对血糖反应的潜在影响，研究了天然淀粉和糊化淀粉的酶动力学和体外消化率。结果表明，天然淀粉和糊化淀粉的Km值分别为10.35 mg/mL和9.92 mg/mL。天然淀粉和糊化淀粉的消化速率系数k值分别为2.0 × 10（-3）min（-1）和1.1 × 10（-2）min（-1）。糯米淀粉中快消化淀粉（RDS）、慢消化淀粉（SDS）和抗性淀粉（RS）的含量分别为8.92%、21.52%和69.56%。糊化后的RDS、SDS和RS含量分别为18.47%、29.75%和51.78%。天然糯米淀粉和糊化糯米淀粉的水解指数分别为10.34%和14.07%，血糖指数分别为43.14%和45.92%。在体外消化过程中，糯米淀粉的结晶度从34.7%分别增加到20和120 min后的35.8%和38.4%。(C)2015爱思唯尔有限公司版权所有。
To understand the susceptibility of glutinous rice starch to digestive enzymes and its potential impact on glycemic response, enzyme kinetics and in vitro digestibility of the native and gelatinized starches were investigated. The results showed that the K-m values of the native and gelatinized starch were 10.35 mg/mL and 9.92 mg/mL, respectively. The digestion rate coefficients k values of the native and gelatinized starches were 2.0 x 10(-3) min(-1) and 1.1 x 10(-2) min(-1), respectively. The contents of rapid digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) in native glutinous rice starch were 8.92%, 21.52% and 69.56%, respectively. After gelatinization, the amounts of RDS, SDS and RS were 18.47%, 29.75% and 51.78%, respectively. The native and gelatinized glutinous rice starches were 10.34% and 14.07% for hydrolysis index (HI), as well as 43.14% and 45.92% for glycemic index (GI), respectively. During the in vitro digestion, the crystallinity of native glutinous rice starch was increased from 34.7% to 35.8% and 38.4% after 20 and 120 min, respectively. (C) 2015 Elsevier Ltd. All rights reserved.