不同日粮来源的淀粉对断奶仔猪生产性能的影响

选择平均体重(8.80±0.6)kg、28 d三元杂交(杜×长×大)断奶仔猪36头,以玉米、早籼稻糙米和糯米作为淀粉来源,配合3个等能、等氮、等淀粉试验日粮,进行为期21 d的饲养试验。结果表明,饲喂玉米组的断奶仔猪平均日增重最佳,分别比糙米和糯米组高10.77%(P<0.05)和24.53%(P<0.01);料重比分别比糙米和糯米组低7.88%和18.18%。直链淀粉和支链淀粉的比值大小显著影响断奶仔猪的生产性能。     

抗性淀粉长周期对糖尿病大鼠控制作用的研究

探讨了不同种类抗性淀粉对糖尿病大鼠长周期生理指标的影响,并对更换抗性淀粉种类的大鼠组间进行比较。选取玉米、绿豆和葛根三种抗性淀粉,添加至饲料中饲喂糖尿病大鼠19周,观测血糖、糖化血红蛋白、肝糖原、GLP-1及肠道内容物短链脂肪酸等指标。结果显示抗性淀粉组血糖水平较糖尿病大鼠组显著降低(p<0.01)。14周后玉米抗性淀粉组下降23.5%,绿豆抗性淀粉组下降28.5%;19周后比较组间差异,玉米抗性淀粉组间具有显著差异,绿豆抗性淀粉组间差异不显著,且两组都维持较平稳的血糖水平。玉米抗性淀粉组间糖耐量AUC、糖化血红蛋白水平、肝糖原含量差异显著(p<0.05),绿豆抗性淀粉组间差异不显著(p>0.05)。玉米抗性淀粉、绿豆抗性淀粉组间在19周的GLP-1含量均具有显著性差异(p<0.01),且更换抗性淀粉后含量均高于原抗性淀粉组。比较三种抗性淀粉在大肠内短链脂肪酸的量发现,玉米抗性淀粉组间丙酸含量差异显著(p<0.01),两组组间丁酸含量均具有显著性差异(p<0.05)。     

中国研究饲料中的淀粉类型对育肥猪生长性能、肉品质和肌纤维类型的影响

<正>淀粉是猪的主要能量来源,饲料中淀粉类型的不同会影响能量的利用途径以及猪体内蛋白质和脂肪的代谢,如淀粉的结构特性会影响猪采食后的血糖水平和胰岛素反应,淀粉类型也会对猪的生长性能和肉品质产生影响。为分析饲料中淀粉类型的不同对育肥猪生长性能、肉品质和肌纤维类型的影响,中国科学家进行相关研究。将90头去势猪随机分为3组,饲料中的淀粉类型分别为糯玉米淀粉、玉米淀粉和豌豆淀粉(直链淀粉与支链淀粉的质量比分别为0.07、0.19和0.28),再将每组的30头去     

膨化陈糙米及添加淀粉酶对断奶仔猪消化及生产性能的影响

本试验研究了陈糙米日粮是否膨化和是否添加外源淀粉酶两个因素,对26日龄断奶仔猪小肠黏膜二糖酶活性、血液葡萄糖和尿素氮含量、生产性能的影响.试验28d的结果表明,陈糙米日粮经膨化后能提高断奶仔猪十二指肠黏膜中二糖酶的活性,但降低了空肠黏膜中二糖酶的活性,采食膨化料的仔猪生产性能低于未膨化料的,但差异不显著.添加外源酶可以提高十二指肠和空肠黏膜中部分二糖酶的活性,但对仔猪的生产性能并未有显著改善.膨化和加酶及其交互作用对仔猪血清中葡萄糖和尿素氮含量并无显著影响（P＞0.1）.     

糯米粉储藏过程中的消化性能

研究糯米淀粉的消化性能,与玉米淀粉、马铃薯淀粉和豌豆淀粉进行对比,研究发现,经过糊化后的淀粉比天然淀粉中的快消化淀粉(RDS)含量增加50%左右,而原先品种不同淀粉的慢消化淀粉(SDS)和抗性淀粉(RS)含量均会减少至10%左右,并且基本没有差异性。糊化后,糯米淀粉的RDS上升到最大,说明淀粉糊化后的消化性能和支链淀粉的含量呈负相关的关系。在短期储藏中,多数淀粉体系中的SDS和RS含量上升幅度均在5%左右,而RDS的含量下降幅度在10%。但糯米淀粉较特殊,因为在储藏早期影响淀粉消化性能的主要是直链淀粉,糯米淀粉主要含的是支链淀粉,支链淀粉的重结晶发生缓慢。所以,在储藏早期其对糯米淀粉消化性能的影响非常小,RDS、SDS和RS含量基本没有变化。     

抗性淀粉分子结构特征研究

利用高效排阻色谱、紫外扫描、红外扫描等方法对玉米、小麦、马铃薯等不同来源抗性淀粉的分子结构特征进行了研究.结果表明:来自不同原料的抗性淀粉的聚合度类似,抗性淀粉的分子量分布不受淀粉种类的影响;抗性淀粉的聚合度小于直链淀粉的聚合度,且分子量分布比较集中;抗性淀粉形成过程中,其分子结构特征没有变化.     

茶多酚对不同结构淀粉血糖反应的影响

目的:研究茶多酚对三种不同结构的淀粉所引起血糖反应的影响。方法:分别以糯玉米淀粉、普通玉米淀粉、高直链淀粉与茶多酚的混合物灌胃小鼠,观察其血糖变化情况。同时体外模拟淀粉消化,研究茶多酚对不同淀粉消化性的影响。结果:以不同淀粉灌胃小鼠,茶多酚对其血糖反应影响不同。对糯玉米淀粉和普通玉米淀粉引起的餐后血糖反应具有降低效果,而在一定程度上提高了高直链玉米淀粉引起的血糖反应。体外实验观察到了同样结果,且抑制效果与茶多酚浓度相关。结论:茶多酚对不同种类的玉米淀粉引起的血糖反应具有不同影响,对糖尿病防治具有积极意义。     

玉米抗性淀粉研究进展

以玉米为原料的抗性淀粉具有来源广泛,制备简单、在食品当中稳定性好的特点。围绕着玉米抗性淀粉的制备方法、结构分析、理化指标、功能性及应用等内容,对国内外的玉米抗性淀粉的相关研究进行综述,同时对玉米抗性淀粉未来的应用进行展望。     

膨化玉米对断奶仔猪肠黏膜形态和腹泻的影响

通过2个饲养试验,研究了膨化玉米对断奶仔猪肠黏膜形态和腹泻的影响.试验一分别用普通玉米和膨化玉米为主要能量原料的饲料饲喂断奶仔猪做2种处理,每个处理6个重复,定时观察猪只排粪情况和粪便性状.结果表明,膨化玉米可显著降低断奶仔猪腹泻率和腹泻指数.试验二分别用普通玉米和膨化玉米为主要能量原料的饲料饲喂断奶仔猪做2种处理,每个处理6个重复,分别在断奶后第14天和第28天各屠宰1头公猪.取十二指肠、空肠前、中、后段以及回肠做组织切片,观察其黏膜厚度、绒毛高度、隐窝深度和绒毛宽度.结果表明,断奶后14 d,与普通玉米组相比,膨化玉米组显著提高了十二指肠的绒毛高度,显著降低了空肠中段的隐窝深度,显著增加了十二指肠、空肠前段、后段和回肠的黏膜厚度.断奶后28 d,与普通玉米组相比,膨化玉米组显著增加了十二指肠的黏膜厚度.     

葛根抗性淀粉生理功能的动物实验研究

通过饲喂不同抗性淀粉含量饲料,研究正常SD大鼠餐后血糖应答的不同和Ⅱ型糖尿病大鼠模型四周血糖以及体重等体征的变化,得出结论:抗性淀粉膳食对动物餐后血糖具有削峰填谷的调节作用,适当抗性淀粉含量的膳食有利于动物血糖值的控制,长期饲喂可以延缓及改善动物模型血糖值升高、体重下降等Ⅱ型糖尿病症状。     

Effects of Cooking Methods and Starch Structures on Starch Hydrolysis Rates of Rice

This study aimed to understand effects of different cooking methods, including steamed, pilaf, and traditional stir‐fried, on starch hydrolysis rates of rice. Rice grains of 3 varieties, japonica, indica, and waxy, were used for the study. Rice starch was isolated from the grain and characterized. Amylose contents of starches from japonica, indica, and waxy rice were 13.5%, 18.0%, and 0.9%, respectively. The onset gelatinization temperature of indica starch (71.6 °C) was higher than that of the japonica and waxy starch (56.0 and 56.8 °C, respectively). The difference was attributed to longer amylopectin branch chains of the indica starch. Starch hydrolysis rates and resistant starch (RS) contents of the rice varieties differed after they were cooked using different methods. Stir‐fried rice displayed the least starch hydrolysis rate followed by pilaf rice and steamed rice for each rice variety. RS contents of freshly steamed japonica, indica, and waxy rice were 0.7%, 6.6%, and 1.3%, respectively; those of rice pilaf were 12.1%, 13.2%, and 3.4%, respectively; and the stir‐fried rice displayed the largest RS contents of 15.8%, 16.6%, and 12.1%, respectively. Mechanisms of the large RS contents of the stir‐fried rice were studied. With the least starch hydrolysis rate and the largest RS content, stir‐fried rice would be a desirable way of preparing rice for food to reduce postprandial blood glucose and insulin responses and to improve colon health of humans.     

Structural and chemical analysis of resistant starch effected by pre-treatments,cooking methods,reheating and storage condition in parboiled germinated brown rice (Oryza sativa)

Resistant starch (RS) content could be altered by the processing method, including pre-treatment, cooking method and storage conditions. This study determined the influence of RS formation in white rice (WR), brown rice (BR) and parboiled germinated brown rice (PGBR) as affected by various pre-treatment and processing conditions. This is the first report to chemically and structurally analyse WR, BR and PGBR of the same rice variety using X-ray diffraction, DSC and SEM. The results showed that the PGBR prepared by a non-soaking process cooked with steaming and stored cold contained RS content (92.1 mg/g, wet basis) followed by BR processed by soaking, steamed and then stored cold (91.8 mg/g, wet basis). The formation of RS3 as not affected by the parboiling and germination process compared to WR and BR. Reheating reduced resistant starch content by changing the RS structure conformation from crystalline to amorphous under higher temperatures. Moreover, the scanning electron microscope revealed that WR, BR and PGBR of the same rice variety show similar starch granule and microstructure patterns but slightly different in thermal conductivity value.     

Preparation,digestibility, and glucose response in mice of rice coated with resistant starch type 4 using locust bean gum and agar

This study investigated the technical feasibility of coating type 4 resistant starch (RS4) onto rice with the edible polymers locust bean gum (LBG) and agar. The coating solutions were prepared using LBG, agar, and a mixture of LBG and agar at three concentrations (0.01%, 0.1% and 1%). The raw milled rice was soaked in the prepared coating solutions, rolled in RS4 powder and dried. Microscopic observation revealed that the RS4 coating on the rice surface with 0.1% and 1% LBG–agar mixture had a resistance to washing and cooking and covered the whole surface of the rice with good adherence. The thickness of the RS4 coating on the rice surface with 0.1% and 1% LBG–agar mixture was approximately 74 and 233 μm, respectively. Compared with uncoated rice and rice mixed with RS4, the RS4‐coated rice showed lower starch digestibility, a decreased glucose response and a slower rate of blood glucose decrease.     

FORMATION OF RESISTANT STARCH DURING DEEP-FAT FRYING AND ITS ROLE IN MODIFYING MECHANICAL PROPERTIES OF FRIED PATTIES CONTAINING CORN, RICE, WHEAT, OR POTATO STARCH AND WATER

Resistant starch (RS) was determined in patties (5.1 cm diameter, 1.27 cm high) prepared by mixing starch (corn, rice, wheat, or potato) in distilled water and immersion fried in canola oil (at 170 ± 3C). The RS content (expressed as % of total starch) in corn starch increased from 4.25 to 5.43% (±0.11) in the core region of a patty, whereas in the outer crust region the RS level was constant throughout the frying process. Similar trend was observed in potato, rice, and wheat starch patties. Upon varying the amylose content in the corn starch from 21 to 70%, the initial RS content (prior to frying) increased from 3.47 to 22.74 (±0.11%), following a linear relationship. Maximum force (MF) to puncture the crust of each starch patty was determined for frying duration of 3 to 15 min. Patties exhibiting higher RS content prior to frying, developed crusts with higher MF to puncture the crust, exhibiting a linear relationship between those two variables.     

糙米酚类物质对淀粉消化特性的影响研究进展

糖尿病等慢性病是全球范围内重要的公共卫生问题。淀粉摄入是导致餐后血糖升高的主要原因之一。近年来研究表明，多酚类物质能够延缓淀粉的消化速率。糙米富含丰富的酚类物质，作为重要的全谷物来源，其营养健康功效在全世界得到广泛共识。糙米酚类物质特有基团如酚羟基对消化酶类产生一定的抑制作用，在加工过程中淀粉自身结构的改变也使消化酶类对其的作用减小，不仅能有效控制淀粉的消化速率及消化率，还能改善食品品质。本文从糙米中酚类物质及其抗氧化活性、淀粉消化过程、糙米多酚对淀粉消化特性的影响及其作用机制等几个方面进行综述，旨在阐明全谷物糙米酚类物质延缓淀粉消化的科学依据，为开发适用于慢性病人群、肥胖人群、超重人群、老年人群等的全谷物糙米基和淀粉基食品提供参考。     

基于亲水胶体改性和混料设计优化传统粘豆包的配方

目的 用亲水胶体改性和混料设计来优化传统粘豆包的配方, 改善其食用品质。方法 选用3种食品工业中常用的亲水胶体, 卡拉胶、黄原胶和瓜尔豆胶, 对糯玉米与糯大黄米淀粉进行改性, 通过快速粘度分析仪和质构仪比较回生值和硬度的变化, 筛选出复配糯玉米粉和复配大黄米粉作为粘豆包的制作原料, 然后利用混料设计优化粘豆包配方。结果 卡拉胶、黄原胶、瓜尔豆胶对糯性谷物淀粉有着良好的抗老化作用, 回生值都明显变小, 尤其瓜尔豆胶效果最明显; 通过混料设计发现当糯大黄米为33%, 糯玉米粉为24%, 红豆馅为43%时感官评分最高。结论 利用混料设计优化传统粘豆包的生产配方, 感官评分高, 传统粘豆包品质得到改善。     

Determination of nutritionally important starch fractions of some Turkish breads

By using an in vitro technique that measures the rate and extent of starch digestion, the starch in a food can be classified as rapidly-digestible starch (RDS), slowly-digestible starch (SDS) and resistant starch (RS). The amount of these fractions in rye bread, wheat bran bread and corn flour bread were calculated from the experimentally determined values obtained by controlled enzymatic hydrolysis and measurement of released glucose by colorimetry, using a glucose oxidase kit. Free glucose and total starch analysis were also carried out to calculate rapidly-available glucose (RAG) content and starch digestibility rate index (SDRI) of breads. RDS content of the rye bread was higher than the wheat-bran bread and corn flour bread (P<0.05). SDS contents of all breads were not significantly different from each other. Wheat bran bread was found to have a significant amount of RS (6.6%; on dry matter basis) when compared to the other breads (P<0.05). A significant negative correlation (r=−0.95, P<0.05) was also found between RS content and SDRI value of breads.     

The Glycemic Potential of White and Red Rice Affected by Oil Type and Time of Addition

Limited research exists on how different oil types and time of addition affect starch digestibility of rice. This study aimed to assess the starch digestibility of white and red rice prepared with 2 oil types: vegetable oil (unsaturated fat) and ghee (clarified butter, saturated fat) added at 3 different time points during the cooking process (“before”: frying raw rice in oil before boiling, “during”: adding oil during boiling, and “after”: stir‐frying cooked rice in oil). Red rice produced a slower digestion rate than white rice. White rice digestibility was not affected by oil type, but was affected by addition time of oil. Adding oil “after” (stir‐frying) to white or red rice resulted in higher slowly digestible starch. Red rice cooked using ghee showed the lowest amount of glucose release during in vitro digestion. The addition of ghee “during” (that is boiling with ghee) or “before” (that is frying rice raw with ghee then boiling) cooking showed potential for attenuating the postprandial glycemic response and increasing resistant starch content. This is the first report to show healthier ways of preparing rice. White rice with oil added “after” (stir‐fried) may provide a source of sustained glucose and stabilize blood glucose levels. Boiling red rice with ghee or cooking red rice with ghee pilaf‐style may provide beneficial effects on postprandial blood glucose and insulin concentrations, and improve colonic health. The encouraging results of the present study justify extending it to an in vivo investigation to conclusively determine the effect of time of addition of fat when rice is cooked on blood glucose homeostasis.     

核磁共振技术研究普通玉米淀粉与玉米抗性淀粉对肉糜持水性的影响

将玉米抗性淀粉、普通玉米淀粉按不同比例添加于猪肉肉糜中,利用磁共振技术研究肉糜中水分状态及含量的变化。结果表明:玉米抗性淀粉与普通玉米淀粉均能提高猪肉肉糜的保水性能。当抗性淀粉的添加量为4%时,肉糜保水性最强,而玉米淀粉的最佳添加量为6%,且添加4%玉米抗性淀粉的肉糜其保水性较添加6%普通玉米淀粉的要好。     

Comparative study of resistant starch from minor millets on intestinal responses,blood glucose,serum cholesterol and triglycerides in rats

Native starch (NS) extracted from rice and five different minor millets, when subjected to five autoclaving and cooling cycles, contained higher amounts of resistant starch (RS) than NS. Both NS and treated starch (TS) were fed to groups of rats for 2 weeks. In rice and all the minor millets, rats fed with treated starch showed a six-fold (TS alone) or nearly 18-fold (TS with antibiotics) increase in faecal wet weight than rats fed with NS. Increase in faecal volumes paralleled increases in faecal weight. Rats fed with diet (both NS and TS) from Echinochloa frumentacea had the lowest blood glucose, serum cholesterol and triglycerides than the rice and other minor millets. ©1997 SCI