食品研究与开发F ood Rearch And Development 圆园20年10月第41卷第20期DOI ：10.12161/j.issn.1005-6521.2020.20.002基金项目：“十三五”国家重点研发计划重点专项
名著阅读手抄报（2016YFD0401303）作者简介：徐箐（1992—），女（汉），硕士研究生，儿童性教育
赚钱秘诀
研究方向：功能性食品。*通信作者：朱守创，硕士生导师。低GI 淀粉原料的筛选及理化特性和
体外消化特性的研究寡欲
徐箐1，2，柳嘉2，林静2，丁方莉2，段盛林2，朱守创1，
抢7*（1.河北工程大学生命科学与食品工程学院，河北邯郸056038；2.中国食品发酵工业研究院有限公司
qq音乐怎么设置手机铃声
功能主食创制与慢病营养干预北京市重点实验室，北京100015）
摘要：以豌豆、马铃薯、玉米、木薯、大米、小麦、鹰嘴豆中的淀粉为研究对象，对其淀粉颗粒形貌、
粒径分布、糊化特性、直链淀粉含量及淀粉组分进行探究，并采用体外消化试验分析7种淀粉的体外消化特性，计算其预测血糖生成指数（expected glycemic index ，eGI ）。结果表明：豌豆淀粉和鹰嘴豆淀粉粒度分布比较集中，大小较均匀；豌豆淀粉和鹰嘴豆淀粉的回生值较高，易于老化；豌豆淀粉和鹰嘴
豆淀粉的直链淀粉含量较高，玉米淀粉中快消化淀粉含量最高，马铃薯淀粉慢消化淀粉含量最高，而鹰嘴豆淀粉的抗性淀粉含量最高。体外消化试验结果表明：鹰嘴豆淀粉体外消化
率曲线增速最慢，7种淀粉的eGI 值从低到高依次为：鹰嘴豆淀粉（48.9）<；小麦淀粉（57.7）<；豌豆淀粉（59.9）<；玉米淀粉
（67.3）<；木薯淀粉（70.2）<；马铃薯淀粉（70.3）<；大米淀粉（76.3）。
关键词：淀粉；理化特性；消化特性；血糖生成指数
Screening of Low Glycemic Index Starch and Study on Physico-chemical and in vitro
Digestive Properties
XU Qing 1，2，LIU Jia 2，LIN Jing 2，DING Fang-li 2，DUAN Sheng-lin 2，ZHU Shou-chuang 1，*（1.School of Life Sciences and Food Engineering ，Hebei University of Engineering ，Handan 056038，Hebei ，China ；2.Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Dia ，China National Rearch Institute of Food and Fermentation Industries Co.，Ltd.，Beijing 100015，China ）Abstract ：The physico -chemical properties including particle morphology ，particle size distribution ，gelatinization properti
es ，amylo content and starch composition of pea starch ，potato starch ，corn starch ，tapioca starch ，rice starch ，wheat starch and chickpea starch were explored.The digestion properties and expected glycemic index （eGI ）were investigated through simulating the in vitro digestion experiment.The results showed that the particle size distribution of pea starch and chickpea starch was relatively concentrated ，and the size was relatively uniform.The pea starch and chickpea starch had higher retrogradation value and easy to age.The amylo content were higher in pea starch and chickpea starch ；fast-digested starch content was highest in corn starch ，slow-digested starch content was highest in potato starch and resistant starch content was highest in chickpea starch ，respectively.The digestion curve growth rate of chickpea starch was the slowest ，the
气宇轩昂造句eGI from low to high in the order of chickpea starch （48.9）<wheat starch （57.7）<pea starch （59.9）<corn starch （67.3）<tapioca starch （70.2）<potato starch （70.3）<rice starch （76.3）.Key words ：starch ；physicochemical properties ；digestion characteristics ；glycemic index 基础研究
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铁皮石斛茶
