山西谷子全粉淀粉指标间相关性及消化特性研究讲义.docVIP

山西谷子全粉淀粉指标间相关性及消化特性研究 摘要：本文主要研究77个山西谷子全粉中淀粉组分的相关性以及淀粉消化特性。分别测定了谷子全粉中淀粉、直链淀粉和抗性淀粉（RS）含量，制备谷子淀粉并分析了淀粉中快速消化淀粉(RDS)、慢速消化淀粉(SDS)、RS的含量以及淀粉消化指数(SDI)和持续消化淀粉(LS)。结果表明：各品种间RS含量差异性较大；全谷物以及制备得到的淀粉所测定的各指标间相关性较强。其中，谷子中RS与直链淀粉相关性最强（r=0.885），对谷子中RS聚类分析后发现，RS与直链淀粉近似呈线性相关性（r=0.954）。对谷子淀粉体外消化研究表明，黄谷（2010）等品种中SDS含量较高，晋谷21号（2010）等品种中RS含量较高，而陇谷10号（2012）等品种中LS含量相对较高，这些品种适用于糖尿病等人群食用或有助于开发相关降糖产品。 关键字: 谷子；淀粉；直链淀粉；RS；淀粉消化特性 Research the correlation between index and the digestibility on whole-grain millet starch of Shanxi Province Abstract: This paper mainly studies whole-grain millet starch the correlation between the indexes and the digestibility on 77 different millet cultivars of Shanxi province. Experiments were determined the contents of whole-grain millet flour starch, amylose and resistant starch (RS), and preparation starch and analysis of the proportions of rapid digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS), respectively. The results showed that, the RS content among varieties are quite different; Strong correlation between among indicators of the whole grains and the prepared starches. It most relevant between RS and amylose（r=0.885), and found that the millet RS and amylose approximately linear correlation (r = 0.954) after cluster analysis of the millet RS. In millet vitro starch digestion study showed that, Huang Gu (2010) et al. varieties contain higher amounts of SDS, Jin Gu 21 (2010) et al. varieties with higher RS content, and the Long Gu No. 10 (2012) et al. species in the LS content is relatively high. These varieties suitable consumption for diabetes et al groups, or contribute to the development of hypoglycemic related products. Keywords:Millet; starch; amylose; RS; starch digestibility 谷子，即粟，五谷之一，是我国古代的主要粮食作物。它营养丰富，营养素搭配合理，易于人体消化吸收，在食疗保健作用具有良好的药用价值。全谷谷子是指果皮包裹着的颖果部分，由种皮，胚芽和胚乳组成，含量分别为13-15%, 1.5-2.5% 和80-85%[1]。目前为止，有关全谷谷子理论方面的研究报道非常少。全谷物食品中含有丰富的纤维、维生素和矿物质，可以增强免疫功能，另外，它还富含植物化学物质，像类黄酮、类胡萝卜素和番茄红素等抗氧化剂，可以帮助保护细胞免受损伤。此外，全谷物的慢消化特性是降低葡萄糖与胰岛