Prediction of the Postprandial Blood Sugar Response Estimated by Enzymatic Kinetics of In Vitro Digestive and Fine Molecular Structure of Artocarpus heterophyllus Lam Seed Starch and Several Staple Crop Starches

被引：15

作者：

Li, Bo ^{[1
,3
]}

Wang, Hairu ^{[2
]}

Wang, Xuefei ^{[4
]}

Zhang, Yanjun ^{[1
]}

Tan, Yuehe ^{[1
]}

Zhang, Yutong ^{[1
]}

Chu, Zhong ^{[1
]}

Zhang, Yun ^{[3
]}

机构：

[1] Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China

[2] Hainan Xingke Trop Crop Engn Technol Co LTD, Wanning 571533, Hainan, Peoples R China

[3] East Univ Heilongjiang, Dept Food Sci, Harbin 150066, Heilongjiang, Peoples R China

[4] Harbin Univ, Dept Food Engn, Harbin 150086, Heilongjiang, Peoples R China

来源：

STARCH-STARKE | 2019年 / 71卷 / 9-10期

基金：

中国国家自然科学基金;

关键词：

jackfruit seed starch; molecular structure; pasting properties; PPBS; principal component analysis; FUNCTIONAL-PROPERTIES; DIGESTIBILITY; GELATINIZATION; HYDROLYSIS; COOKING; FLOUR; WAXY;

D O I：

10.1002/star.201800351

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Experimental investigation of molecular structure, pasting properties, and post-prandial blood sugar (PPBS) is performed using the kinetics of in vitro starch hydrolysis on jackfruit seed starch (JFSS), cassava starch (CS), potato starch (PS), maize starch (MS), wheat starch (WS), and rice starch (RS). The results show that JFSS displays smaller and smoother granule morphology, a higher amylose content (27.01%), a greater proportion of B3+ chains (12.83%), and a lower proportion of B1 chains (36.08%) than CS, MS, WS, and RS. JFSS also has higher values for weight-average molar mass (2.09 x 10(7) g mol(-1)), gelatinization temperature (88.15 degrees C), peak viscosity (3539 cP), final viscosity (5153 cP), and crystallinity (29.39%) than CS, MS, WS, and RS. Due to the above properties, JFSS displays lower values for the equilibrium constant (C-infinity; 35.80%), kinetic constant (k; 0.62 h(-1)), hydrolysis index (HI; 41.43), and prediction of postprandial blood sugar (PPBS; 62.45) than the other A-type starches CS, MS, WS, and RS. Furthermore, the experimental results indicate that JFSS is a middle-level glucose food group.

引用

页数：10