中国食品添加剂2026，Vol.37Issue(1)：115-123,9.DOI:10.19804/j.issn1006-2513.2026.1.014
抗性糊精的降血糖功效及在低GI面包中的应用研究
Hypoglycemic effects of resistant dextrin and its application in low-GI bread
陈又铭 1郭浩 1李宁 1刘虹丽 1张佳祺 1宁占国 1曹建帮 1韩冬1
作者信息
- 1. 山东星光首创生物科技有限公司,德州 253600
- 折叠
摘要
Abstract
The blood glucose-lowering effects of resistant dextrin and its potential for creating low-glycemic index(GI)bread was investigated.First,the hypoglycemic effects of resistant dextrin was verified through animal experiments.Diabetic model mice,induced by alloxan,were given different doses of resistant dextrin via gavage for 30 days.The results showed that resistant dextrin effectively reduced the fasting blood glucose of the hyperglycemic mice and improved their glucose tolerance,thereby reducing the rate of glucose absorption.Next,resistant dextrin was used to replace a portion of whole wheat flour to develop low-GI bread.The formula was optimized based on sensory evaluation.The GI value was then determined through postprandial blood glucose tests in healthy human subjects.The results demonstrated that the prepared bread had a GI value of 45.3±3.2,which was significantly lower than that of commercially available bread(77.1±4.1).This value met the standard for low-GI food(GI≤55).In conclusion,resistant dextrin was demonstrated to have clear blood glucose-lowering effects,and was shown to be applicable as a functional ingredient for developing low-GI foods.This study provides a valuable dietary option for diabetic patients,offering both blood sugar control and acceptable eating quality food.The findings highlight the significant nutritional and industrial potential of resistant dextrin.关键词
抗性糊精/血糖/低GI/面包Key words
resistant dextrin/blood sugar/low GI/bread分类
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陈又铭,郭浩,李宁,刘虹丽,张佳祺,宁占国,曹建帮,韩冬..抗性糊精的降血糖功效及在低GI面包中的应用研究[J].中国食品添加剂,2026,37(1):115-123,9.
