研究了3种不同的加热方式(煮沸、加压蒸煮、微波加热)对不同植物来源膳食淀粉消化性能的影响。结果表明:相比普通煮沸处理,加压蒸煮与微波加热对淀粉的消化性能影响较显著。加压蒸煮与微波加热使淀粉颗粒中直链淀粉浸析出来,淀粉糊化度增加,淀粉营养片断慢消化淀粉(SDS)与抗性淀粉(RS)大部分转化成易消化淀粉(RDS),消化指数指数达到80%左右,可降解淀粉营养片断与直链淀粉含量成负相关,与糊化度成正相关。不同热加工方法会影响淀粉中营养片断的比例。

In the present study the influence of thermal prcessing (namely, boiling, pressure cooking and microwave heating) on the in-vitro digestiblility of six dietary starch varieties were measured using the standard Englyst assay. The digestiblility of starches after thermal prcessin markedly affected by cooking methods. Cooking of starches by pressure cooking and microwave heating decreased the amylose content, increased the degree of gelatinization, and the amounts of SDS and RS were lost with a huge increased of RDS. The starch digestion index reached a maximum value about 80%. A inverse correlation was seen between hydrolytic starch fractions and amylose content from the data,while a positive correlation between hydrolytic starch fractions and degree of gelatinization. The results emphasize that cooking methods influence the nutritionally important starch fractions in different starchy food.