摘要
采用不同加工方式将小米制成即食粥和面条,借助拟体外消化模型和扫描电镜,对比消化过程中两者的淀粉消化特性和微观结构变化,探讨加工方式与方便小米制品消化特性和微观结构间的相关性。结果表明:小米面条的淀粉水解速率低于即食小米粥;以白面包为参照,计算对比2组样品的预估血糖生成指数(estimated glycemic index, EGI)发现,即食小米粥的EGI为73.99,高于小米面条(EGI=59.63)。扫描电子显微镜观察结果表明,经消化处理的小米面条,其微观网络结构被酶解程度明显低于即食小米粥,这与即食小米粥和小米面条的消化动力学特性对应。相较于即食小米粥的煮制,小米面条的加工方式可有效降低其餐后EGI值。
Millet was made into instant porridge and noodles by different processing methods. With the help of in vitro digestion model and scanning electron microscope, the starch digestion characteristics and microstructure changes of both during digestion were compared, and the correlation between processing methods and the digestion characteristics and microstructure of convenient millet products was discussed. The results showed that the starch hydrolysis rate of millet noodles was lower than that of instant millet porridge. Taking white bread as a reference, the estimated glycemic index(EGI) of the two groups of samples was calculated and compared. It was found that the EGI of instant millet porridge was 73.99, which was higher than that of millet noodles(EGI=59.63) The results of scanning electron microscopy showed that the degree of enzymatic hydrolysis of the microstructure of digested millet noodles was significantly lower than that of instant millet porridge, which corresponded to the digestive kinetic characteristics of instant millet porridge and millet noodles. Compared with the cooking of instant millet porridge, the processing method of millet noodles can effectively reduce its postprandial EGI value.
作者
王家东
刘晓媛
靳志强
王荣荣
WANG Jia-dong;LIU Xiao-yuan;JIN Zhi-qiang;WANG Rong-rong(Xinyang Agriculture and Forestry University,Xinyang 464000,Henan,China;Changzhi University,Changzhi 046011,Shanxi,China)
出处
《粮食与油脂》
北大核心
2022年第5期42-45,52,共5页
Cereals & Oils
基金
河南省高等学校青年骨干教师培养计划(2020GGJS262)
信阳农林学院科技创新团队
山西省自然科学基金(2015011071)。
关键词
小米
小米面条
模拟体外消化
冷冻干燥
扫描电镜
millet
millet noodle
simulated in vitro digestion
freeze drying
scanning electron microscope
