Non-starch constituents influence the in vitro digestibility of naked oat (Avena nuda L.) starch

被引：51
|
作者：
Tang, Minyue [1 ]
Wang, Luyu [1 ]
Cheng, Xuanxuan [1 ]
Wu, Yanwen [2 ]
Ouyang, Jie [1 ]
机构：
[1] Beijing Forestry Univ, Dept Food Sci & Engn, Coll Biol Sci & Technol, Beijing Key Lab Forest Food Proc & Safety, Beijing 100083, Peoples R China
[2] Beijing Acad Sci & Technol, Beijing Ctr Phys & Chem Anal, Beijing Food Safety Anal & Testing Engn Res Ctr, Beijing 100089, Peoples R China
来源：
FOOD CHEMISTRY | 2019年 / 297卷
基金：
北京市自然科学基金;
关键词：
Naked oat; In vitro digestibility; Glycemic index; beta-Glucan; Lipid; Protein; BETA-GLUCAN; GLYCEMIC INDEX; PHYSICOCHEMICAL PROPERTIES; RHEOLOGICAL PROPERTIES; FUNCTIONAL-PROPERTIES; RESISTANT STARCH; SURFACE-PROTEINS; MOLECULAR-WEIGHT; SOLUBILITY; IMPACT;
D O I：
10.1016/j.foodchem.2019.124953
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The present study investigated the effects of proteins, lipids and beta-glucan in naked oat flour (NOF) on the in vitro digestibility of starch. The content of rapidly digested starch (RDS) increased, and the content of resistant starch (RS) decreased in NOF after removing the non-starch constituents. The estimated glycemic index (eGI) of starch in NOF increased after the removal of the non-starch constituents, with a decreasing order of naked oat starch (NOS) > de-beta-glucan flour > de-proteins flour > de-lipids flour > NOF. NOS was found to have an A-type crystalline pattern, but the removal of proteins or beta-glucan rendered NOS a V-type crystalline pattern. The relative crystallinity decreased after removing non-starch constituents. The in vitro digestibility was positively correlated with the short-range molecular order and negatively correlated with the relative crystallinity. These results clearly illustrate the effects of non-starch constituents on the low digestibility of naked oat.
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收藏
页数：6
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