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目的研究燕麦β-葡聚糖对食物中淀粉的消化和α-淀粉酶活性的影响。方法利用体外消化实验测定燕麦β-葡聚糖的状态对食物中淀粉消化动力学的影响。用3,5-二硝基水杨酸(DNS)法测试燕麦β-葡聚糖浓度、相对分子质量和添加方式对α-淀粉酶活性的影响。结果燕麦β-葡聚糖干样对食物中淀粉的消化没有影响,一定浓度的燕麦β-葡聚糖溶液可以延缓食物中淀粉的消化过程。α-淀粉酶的活性随添加的燕麦β-葡聚糖浓度、相对分子质量的增加而降低。预先将燕麦β-葡聚糖溶液与可溶性淀粉溶液混合后,测定所得α-淀粉酶活性低于直接添加燕麦β-葡聚糖溶液时的α-淀粉酶活性。预先将燕麦β-葡聚糖溶液与α-淀粉酶混合时,测得的α-淀粉酶活性最高。结论燕麦β-葡聚糖的状态、溶液浓度、相对分子质量和添加方式对食物中淀粉的消化和α-淀粉酶活性具有显著的影响。
Objective To study the effect of oat β-glucan on the digestion of starch and the activity of α-amylase in food. Methods The in vitro digestion experiment was conducted to determine the effect of oat β-glucan on the starch digestion kinetics. The effects of β-glucan concentration, molecular weight and addition mode on the activity of α-amylase were tested by 3,5-dinitrosalicylic acid (DNS) method. Results oat β-glucan dry sample has no effect on the digestion of starch in the food, a certain concentration of oat β-glucan solution can delay the digestion of starch in food. The activity of α-amylase decreases with the increase of β-glucan concentration and the relative molecular mass of oat. After the oat β-glucan solution was previously mixed with the soluble starch solution, the resulting α-amylase activity was determined to be lower than the α-amylase activity when the oat β-glucan solution was directly added. The alpha-amylase activity was highest when the oat beta-glucan solution was previously mixed with alpha-amylase. Conclusion The oat β-glucan status, solution concentration, relative molecular weight and adding mode have significant effects on the digestion of starch and the activity of α-amylase in food.