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中国精品科技期刊2020
田玲丽,马娇,刘军,等. 低GI枸杞杂粮代餐粉的体外消化特性[J]. 食品工业科技,2024,45(12):334−342. doi: 10.13386/j.issn1002-0306.2023080077.
引用本文: 田玲丽,马娇,刘军,等. 低GI枸杞杂粮代餐粉的体外消化特性[J]. 食品工业科技,2024,45(12):334−342. doi: 10.13386/j.issn1002-0306.2023080077.
TIAN Lingli, MA Jiao, LIU Jun, et al. In Vitro Digestion Properties of Low GI Wolfberry Multigrain Meal Replacement Powder[J]. Science and Technology of Food Industry, 2024, 45(12): 334−342. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080077.
Citation: TIAN Lingli, MA Jiao, LIU Jun, et al. In Vitro Digestion Properties of Low GI Wolfberry Multigrain Meal Replacement Powder[J]. Science and Technology of Food Industry, 2024, 45(12): 334−342. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080077.

低GI枸杞杂粮代餐粉的体外消化特性

In Vitro Digestion Properties of Low GI Wolfberry Multigrain Meal Replacement Powder

  • 摘要: 为探究低血糖生成指数(Glycemic index,GI)枸杞杂粮代餐粉的体外消化特性,本研究对各原料粉及代餐粉的基本组分、吸水率及吸水膨胀率、淀粉组分、淀粉水解率及估计血糖生成指数(Estimate Glycemic index,eGI)值进行测定与分析,并通过体外模拟胃肠消化方法对比分析了各原料粉及代餐粉中蛋白质水解率、总酚含量、黄酮含量及抗氧化活性的变化。结果表明,代餐粉中脂肪和粗纤维含量相较于各原料粉处于偏低水平。各原料粉及代餐粉的高温吸水率为常温吸水率的2倍左右,其中代餐粉吸水率最低(常温条件下吸水率为0.27%±0.05%,高温条件下吸水率为0.59%±0.05%)。代餐粉中快速消化淀粉含量(40.4%±0.003%)及eGI值(23.4)相较于各原料粉均达到最低,而慢消化淀粉和抗性淀粉含量均相对较高。体外模拟胃肠消化实验中,各原料粉及代餐粉蛋白质水解率均逐渐升高且水解主要以胃部为主,其中代餐粉蛋白水解率相对较高;总酚含量在胃肠消化期间均呈上升趋势且代餐粉在消化结束时含量达到最高(7.26 mg/g)。黄酮含量在模拟胃消化过程中明显增加,而在模拟肠消化中含量下降。DPPH自由基和ABTS+自由基清除率在模拟胃消化过程中随时间延长显著(P<0.05)上升,而在模拟肠消化过程中随时间延长呈先上升后降低趋势,但整体变化幅度较为平缓。综上所述,枸杞杂粮代餐粉适合作为低GI原料或产品且具有良好的抗氧化能力,对于杂粮制品的开发具有一定指导的意义。

     

    Abstract: The study aimed to determine the in vitro digestive properties of wolfberry multigrain meal replacement powders with a low glycemic index (GI). The basic components, water absorption and swelling rate, starch components, starch hydrolysis rate, and estimated glycemic index (eGI) of each raw material powder and meal replacement powder were measured. The changes in protein hydrolysis rate, total phenolic content, flavonoid content and antioxidant activity in each raw material powder and meal replacement powder were comparatively analyzed by in vitro simulation of gastrointestinal digestive methods. The results showed that the contents of fat and crude fiber in the meal replacement powder were lower than the raw material powders. The water absorption rate of each raw material powder and meal replacement powder at a high temperature was approximately two times of that at room temperature, among which the meal replacement powder had the lowest water absorption rate (0.27%±0.05% at room temperature and 0.59%±0.05% at a high temperature). The rapidly digestion starch content (40.4%±0.003%) and eGI value (23.4) of the meal replacement powder were the lowest among all the ingredient powders, while the slowly digestion starch and resistant starch contents were both relatively high. In the in vitro simulated gastrointestinal digestion experiment, the protein hydrolysis rate of each raw material powder and meal replacement powder gradually increased and the hydrolysis was mainly in the stomach, in which the protein hydrolysis rate of the meal replacement powder was relatively high. The total phenol content tended to increase during gastrointestinal digestion, and the meal replacement powder reached the highest content at the end of digestion (7.26 mg/g). The flavonoid content increased significantly during simulated gastric digestion and decreased in simulated intestinal digestion. DPPH and ABTS+ radical scavenging rates increased significantly (P<0.05) with time during simulated gastric digestion, whereas they tended to increase and then decrease with time during simulated intestinal digestion, but the overall magnitude of the changes was relatively low. In summary, wolfberry multigrain meal replacement powder is suitable as a low GI ingredient or product and has good antioxidant capacity, which is of significance in guiding the development of miscellaneous grain products.

     

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