Effects of physical and morphological properties on starch digestibility

肥胖是日本最大的健康问题之一。本研究以非淀粉类多糖为原料，研究了其物理和形态特性对淀粉消化率的影响。瓜尔豆胶抑制淀粉颗粒中淀粉组分的淋出，但不影响淀粉的消化率。在乌冬氨酸中添加非淀粉多糖，淀粉的消化率降低了一半，但没有破坏其质构。瓜尔豆胶抑制面筋网状结构的形成和淀粉粒的分解。

Obesity is one of the biggest health problems in Japan. In this study, using non-starch polysaccharides, the effects of physical and morphological properties on starch digestibility were investigated. Guar gum inhibited starch components from leaching out of starch granules but this effect did not affect starch digestibility. Adding non-starch polysaccharides to Udon, the digestibility of starches decreased in half without spoiling their texture. Guar gum inhibited the formation of gluten networks and the break-down of starch granules.