江苏大学学报（自然科学版）2018，Vol.39Issue(1)：45-48,4.DOI:10.3969/j.issn.1671-7775.2018.01.008
白芸豆 α-淀粉酶抑制剂在低GI方便粥中的应用
Application of α-amylase inhibitor from white kidney beans on instant porridge with low GI
摘要
Abstract
With starch hydrolysis rate as index ,the inhibiting effect of α-amylase inhibitor ( α-AI) from white kidney beans on starch hydrolysis was investigated .The effect ofα-AI on the commercially available instant porridge with high different glycemic index ( GI ) was analyzed .The results show that with the increasing of α-AI addition in rice porridge from 0% to 5%, the GI of rice porridge is continuously decreased from 86.63 to 32.03.The GIs of three instant porridges of oat porridge , barley porridge and lotus seed porridge are all decreased lower than 55 for adding 3%α-AI, which indicates that these types of porridge belong to low GI food.关键词
方便粥/α-淀粉酶抑制剂/淀粉水解率/低血糖生成指数/白面包Key words
instant porridge/α-amylase inhibitor/hydrolysis of starch/low glycemic index/white bread分类
轻工纺织引用本文复制引用
马艳丽,让一峰,赵伟,杨瑞金..白芸豆 α-淀粉酶抑制剂在低GI方便粥中的应用[J].江苏大学学报（自然科学版）,2018,39(1):45-48,4.基金项目
国家自然科学基金资助项目(31522044, 31271977) （31522044, 31271977）
中央高校基本科研业务费专项资金资助项目(JUSRP51406A) （JUSRP51406A）
