食品工业科技2024，Vol.45Issue(13)：326-332,7.DOI:10.13386/j.issn1002-0306.2023070160
谷物膳食纤维减缓淀粉消化性的机制研究进展
Research Progress on the Mechanism of Grain Dietary Fiber Slowing Down Starch Digestibility
摘要
Abstract
Both starch and dietary fiber,which are important nutrients in cereals,and are beneficial to human health.The digestion rate and digestibility of starch are key factors affecting postprandial blood glucose in the human body.Dietary fiber,that is a nutrient content,has been not easily digested by small intestine,and has the effect of slowing down the digestion of starch,has received much attention in recent years.In this study,the effects of dietary fiber on starch digestibility have been reviewed,and the mechanisms of dietary fiber slowing down starch digestibility from three aspects:reducing amylolysis kinetics,delaying gastric emptying by viscosity of dietary fiber,physical embedding of starch by dietary fiber and wrapping starch with intact cell wall have been summarized,so as to provide a theoretical basis for the subsequent design and production of low glycemic index(GI)foods.关键词
膳食纤维/淀粉/消化特性/黏度/物理包埋Key words
dietary fiber/starch/digestive characteristics/viscosity/physical embedding分类
轻工纺织引用本文复制引用
谷少涵,孙冰华,马森,王晓曦..谷物膳食纤维减缓淀粉消化性的机制研究进展[J].食品工业科技,2024,45(13):326-332,7.基金项目
"十四五"国家重点研发计划(2021YFD2100903) （2021YFD2100903）
河南省教育厅科技创新人才项目(23HASTITT033) （23HASTITT033）
河南省科技研发计划联合基金项目(232103810069,232103810066). （232103810069,232103810066）
