以常见谷物(小麦、苦荞和大米)为研究对象,采用Englyst法测定和比较了全粉、脱脂样品、脱蛋白样品及淀粉的体外消化性,并结合扫描电镜(SEM)和差示扫描量热仪(DSC)等分析仪器,从淀粉自身结构和全粉中其他组分(脂质和蛋白质)两方面,初步探讨了3种谷物全粉中影响淀粉消化性的因素。结果显示:小麦粉中脂质和蛋白质共同影响小麦粉中淀粉的消化性;苦荞粉中脂质对淀粉的体外消化性影响更明显;大米粉中蛋白质对淀粉的体外消化性影响甚微。

Wheat,buckwheat and rice were used to study the factors influencing the starch digestion.Using Englyst test,the digestibility of different samples(flours,defatted samples,no protein samples and starches) were compared.After that,combining with Scanning Electron Microscope(SEM) and Different Scanning Calorimeter(DSC),the mechanism on how starch properties and other substances affect starch digestibility in flours were also preliminary discussed.The results showed that the digestibility of starch in wheat flour is determined with both lipid and protein;lipid affect the starch digestibility in buckwheat flour while protein affect little of the starch digestion in rice.