【摘要】 采用电镜扫描、色度仪、X射线衍射技术对阴米淀粉的颗粒结构、色度、晶体结构进行分析。结果显示,阴米淀粉颗粒结构呈胶体状,晶体结构分散。通过测定淀粉的体外消化率,证明阴米淀粉的消化率比原米淀粉有所提高,快速消化淀粉含量也比原米淀粉有所增加。根据由Goni等发表于《Nutrition Research》的文章"Astarch hydrolysis procedure to estimate glycemic index"建立的方程式GI=39.71+0.549HI计算得到淀粉的血糖指数(GI)和水解指数(HI),结果显示血糖指数和水解指数与抗性淀粉含量呈负相关。更多还原

【Abstract】 The morphological and physicochemical properties of Yinmi(a Chinese traditional food made from selected glutinous rice through sequential steps of soaking,cooking and shade drying) starch including granular structure,color and crystal structure were studied using scanning electronic microscope,colorimeter and X-ray diffraction techniques.Results showed that Yinmi starch was gel-like granules or diffused crystals.Digestion rate of Yinmi starch was increased due to the enhanced amount of rapid digestible starch(RDS) and declined amount of resistant starch(RS).The glycemic index(GI) was estimated using the equation of GI = 39.71 + 0.549HI built by Goni’s research group.A negative correlation between glycemic index or hydrolysis index and resistant starch content was observed.更多还原