红小豆-粳米混合食物的碳水化合物体外消化速度研究

碳水化合物的消化速度直接影响着淀粉类主食的餐后血糖反应,因此可利用碳水化合物的体外模拟消化预测淀粉类主食品的血糖反应。用胰酶模拟小肠消化测定了几种烹调方法下红豆-粳米混合膳食中碳水化合物的消化速度,并探讨了其中快速消化淀粉(RDS)、慢速消化淀粉(SDS)和抗性淀粉(RS)相对含量的变化,结果表明:高压烹调显著提高了整豆-粳米混合食物的水解率和RDS含量,但豆粉-米混合食物在不同烹调压力下的差异不显著。整豆和大米分别烹调后再混合的食物与豆谷共同烹调食物相比,抗性淀粉的含量较高,且淀粉消化指数较低。红小豆-粳米混合食物的消化速度与精白粳米的消化速度呈显著性差异(p<0.05)。烹调方法对食物中碳水化合物的消化速度有很大影响。血糖调节异常的人群适合在主食原料中添加整豆类食物,以帮助稳定餐后血糖反应。     

稻米碳水化合物消化速度影响因素的研究进展

体外模拟碳水化合物消化速度的方法可以很好地预测食物的血糖反应,本文对有关研究的数据加以总结,并分析了影响稻米碳水化合物消化速度的因素,包括稻米的淀粉组成、理化特性以及品种和加工、储藏等方面.     

复热方式对杂粮馒头的碳水化合物消化特性影响的研究

运用体外模拟消化方法探讨不同复热方式对4类馒头的碳水化合物消化特性的影响。结果表明,不同杂粮馒头在不同复热方式下,碳水化合物的水解进程规律基本相同。直接冷却30 min的水解进程最快,其次是冷冻24 h蒸汽复热的,第三是冷冻24 h微波复热的,第四是室温放置24 h的。冷冻24 h不复热的杂粮馒头的碳水化合物水解进程最慢。同时杂粮食品的淀粉消化受多种因素的影响,还需进一步研究,不能认为各种杂粮馒头都比白面馒头更适合于糖尿病人食用。     

红小豆的加工利用现状

介绍了红小豆的营养成分及其保健价值 ,综述了目前我国对红小豆的开发利用现状 ,以及国内外对红小豆的研究动态     

红小豆的加工利用现状

介绍了红小豆的营养成分及其保健价值，综述了目前我国对红小豆的开发利用现状，以及国内外对红小豆的研究动态。     

加工方式对红小豆粉理化性质及预估血糖生成指数的影响

淀粉的理化性质受其品种来源、加工条件的影响,并直接影响到其在人体中的消化吸收.本研究以低预估血糖生成指数(eGI)红小豆粉的制备为目标,考察了蒸煮加工、微波加工、滚筒加工、挤压加工对红小豆粉理化性质和eGI的影响.从不同加工方式对红小豆粉理化性质的影响上看,4种加工方式下淀粉的糊化程度从低到高依次为:微波红小豆粉、蒸煮...     

香甜红小豆加工工艺的研究

试验确定了香甜红小豆的最佳工艺及操作条件,其浸泡煮制最佳工艺条件:原料红小豆以25℃的清水浸泡24 h,预煮10 min,煮制50 min;真空蜜渍最佳条件:在真空度为2.66 kPa的条件下,蜜渍时间为40 min,蜜渍温度为60℃,蜜渍液浓度为70%;干燥最佳条件:常压下,以60～63℃热风干燥180 min。     

红米多酚对体外碳水化合物消化和吸收的影响

本研究对红米麸皮中多酚进行了提取,并通过筛选大孔树脂及对应洗脱剂浓度确定了纯化红米多酚的条件,鉴定了红米多酚的主要成分,探究了红米多酚对碳水化合物在小肠消化吸收过程中涉及的消化酶活性以及葡萄糖吸收的影响。结果表明,大孔树脂HPD400A对红米多酚具有较高的吸附率与解吸率,乙醇浓度70%可达到红米多酚解吸率0.97。红米多酚的主要成分为原花青素。红米多酚对α-淀粉酶、α-葡萄糖苷酶、麦芽糖酶、蔗糖酶活性均有抑制作用,红米多酚浓度越高,抑制作用越强。红米多酚对α-淀粉酶、α-葡萄糖苷酶、蔗糖酶、乳糖酶活性抑制的IC50分别为3.61μg/m L、2.81 mg/m L、5.48 mg/m L、6.55 mg/m L。红米多酚对离体小肠葡萄糖吸收同样存在抑制作用,红米多酚浓度越高,抑制作用越强,浓度为2.01 mg/m L时红米多酚对葡萄糖吸收的抑制率达72.32%。     

氯化钠对不同品种红小豆淀粉特性的影响

从3种不同品种的红小豆中提取的淀粉为原料,通过分析淀粉及添加氯化钠后的淀粉糊的粒径、黏度值、回生值、热焓值、凝胶性等特性,探究氯化钠对淀粉糊化特性的影响。结果表明:低直链淀粉含量的大红袍中淀粉相较于宝清红和珍珠红淀粉,表现出较高的糊化起始温度、最终黏度、热焓值;较低的峰值黏度、较小的粒径;对比添加2%氯化钠前后,3种红小豆淀粉糊化后的平均粒径、峰值黏度、衰减值和回生值显著下降(P0.05);糊化温度、淀粉的凝沉性显著增大(P0.05);氯化钠对凝胶特性的影响体现在凝胶强度显著降低(P0.05),同时淀粉凝胶的黏度减小。     

超微粉碎对红小豆全粉物化特性的影响

以红小豆粗粉为研究对象,通过高频振动超微粉碎处理,研究振动式超微粉碎技术对红小豆全粉物化特性的影响。结果表明:随着超微粉碎时间的延长,红小豆微粉的平均粒径进一步减小,微粉颗粒大小更均匀,颜色更白亮,更均匀。与粗粉相比,红小豆微粉的休止角和滑角均增大,松装密度和振实密度均小于粗粉。超微粉碎处理可以显著改善红小豆全粉的颗粒均匀性、颜色均匀性、吸湿性、溶胀度、溶解性等物化特性。     

Biologically active peptides obtained by enzymatic hydrolysis of Adzuki bean seeds

This study investigated the antioxidant and antihypertensive activities of peptides obtained from protein fractions of Adzuki bean seeds. Peptides were obtained by the use of hydrolytic enzymes in vitro under gastrointestinal conditions. A determination was made of the activity of the peptide inhibitors of the angiotensin I converting enzyme (ACE), and the antiradical and ion chelating activity of peptides from different protein fractions. The highest peptide levels after the absorption process (<7 kDa) were noted in the albumin fraction (50.69 μg/ml). Furthermore, it was found that peptides from the prolamin fraction were characterised by the highest antiradical activity and ACE inhibitory activity (IC₅₀ = 0.17 mg/ml). Peptides obtained from the globulin fraction showed the highest ability to chelate iron ions, and peptides from the glutelin fraction were characterised as being the most effective in the chelation of copper ions.     

一种淀粉类食品消化速度体外测定法的探讨及应用

鉴于碳水化合物食物的血糖反应对于控制慢性疾病具有重要意义,在对国外方法进行调整的基础上,文中确定了一种较为简便的淀粉类食物体外模拟消化程序,其所得结果与人体血糖指数以及常规体外测定结果均具较高相关性,证明该方法可以有效地反映样品中碳水化合物的消化速度,并在某种程度上预测血糖指数。同时提出了还原糖释放指数这一在现实工作中具有指导意义的淀粉类食品水解速度新指标。应用该法测定了部分谷豆类食品的碳水化合物消化速度,证明原料品种和加工方法对于主食品的消化速度具有重要影响。     

不同品种红小豆的品质评价研究

以北京、河北、东北3个红小豆主产区的15个有代表性的红小豆品种为试验材料,对其10个品质性状进行主成分分析和综合评判。结果表明:主成分分析提取出3个主成分,累计贡献率已高达84.252%,可以反映红小豆品质的绝大部分信息。籽粒明度值L*、百粒重、蛋白质、出沙率、砂质感、淀粉粒径为影响小豆品质的最主要因子。用这3个主成分代替原来的10个品质因子对小豆进行综合评判,筛选出外观品质好的品种为日本红、农安红、保红947、中农科2号,加工品质和综合品质好的品种为中农科3号、保8824-17、保876-16、京农8号。     

Pattern of egg distribution by Adzuki bean beetle,Callosobruchus chinensis (L.) (Coleoptera: Chysomelidae) in stored chickpea under natural infestation

Under laboratory experimental condition female Adzuki bean beetles, Callosobruchus chinensis (L.) are known to evenly distribute their eggs over grains available for egg laying. However, currently there are no data on pattern of egg distribution by Adzuki bean beetle in large quantity of chickpea grain stored for extended period of time. The objective of this study was to determine the number and distribution of eggs among grains of chickpea stored in large quantity for 8 months and subjected to natural infestations. The experiment was conducted under room temperature and relative humidity at Debre Zeit Agricultural Research Center. The chickpea cultivars used were Natoli (desi type, 22 g per 100 seeds with Tuberculated seed coat texture) and Arerti (kabuli type, 26 g per 100 seeds with smooth seed coat texture) and for each cultivar there were 21 replicas of bags (40 cm wide and 70 cm high). From each bag, which contains 10 kg each, 25 chickpea grain samples were randomly selected at monthly intervals and examined for the presence or absence of Adzuki bean beetle eggs. Grains with eggs were categorized into frequency classes (i.e. 0, 1, 2, …, n) based on the number of eggs present on them. The variance to mean ratio was used to decide the type of egg dispersion pattern. In all the sampling dates and on both cultivars, the variance to mean ratios were highly significantly greater than one indicating that egg distribution by female Adzuki bean beetles on grains of chickpea was aggregated type. Moreover, further analysis of data had shown that the egg distribution pattern perfectly fits the negative binomial distribution, which confirms that the pattern of egg distribution on chickpea grains was aggregated/clumped type.     

红小豆蒸煮过程中的糊化特性及微观结构

采用质构仪、快速黏度分析仪、扫描电子显微镜、X射线衍射仪和傅里叶变换红外光谱仪等对不同蒸煮时 间的红小豆硬度、糊化特性及微观结构进行了系统研究,并对其基本组分、硬度、结晶度、糊化度以及糊化特性进 行相关性分析。结果表明,随着蒸煮时间的增加,红小豆淀粉、蛋白质含量、糊化特性、硬度以及结晶度均呈现显 著降低（P＜0.05）后又趋于平缓的趋势,糊化度变化趋势相反,脂肪无显著变化（P＞0.05）。蒸煮过程中红小豆 叶肉细胞横截面的组织结构发生明显变化,细胞间隙变大,轮廓消失,淀粉颗粒完全暴露,呈现较为光滑、规则的 椭球形颗粒。红外光谱图中表征淀粉构型敏感带的吸收峰强度减弱,指纹区的部分吸收峰减弱甚至消失,X射线衍 射、红外光谱扫描两种方法都证明了蒸煮过程中淀粉结构的变化。相关性分析表明,红小豆淀粉含量、糊化度、糊 化特性、硬度以及结晶度之间具有极显著的相关性（P＜0.01）。     

水酶法豆渣对饼干品质及消化性影响的研究

以水酶法豆渣粉为原料,制成豆渣饼干,研究水酶法豆渣对饼干品质及体外消化的影响。结果表明:水酶法豆渣中可溶性膳食纤维含量丰富,比普通豆渣高24. 33个百分点;水酶法豆渣添加量为30%时,饼干的品质较佳,饼干内部结构均匀,有浓郁豆香,呈均匀的棕黄色;水酶法豆渣能够延缓淀粉的消化,降低葡萄糖的释放速率,主要表现在快速消化淀粉的含量由46. 69%降低至28. 10%,慢速消化淀粉和抗性淀粉含量分别由15. 48%、37. 83%增加至30. 68%、41. 23%;同时,当水酶法豆渣添加量高于30%时血糖指数达到低血糖指数范围(GI 55)。因此,将水酶法豆渣作为一种直接食用原材料可以生产一种健康的高膳食纤维低糖饼干。     

Anti-obesity role of adzuki bean extract containing polyphenols: in vivo and in vitro effects

BACKGROUND: The aim of this work was to evaluate the effects of polyphenol‐rich adzuki bean extract on lipid metabolism, triglyceride accumulation and proinflammatory cytokine secretion in vivo and in vitro. RESULTS: For the in vivo study, rats were divided into four groups: group C was fed a control diet, group A was fed the control diet with 1% adzuki bean extract, group CF was fed a high fat diet, and group AF was fed a high fat diet with 1% adzuki bean extract. For the in vitro study, the ability of adzuki bean extract to suppress triglyceride incorporation, glycerol phosphate dehydrogenase activity and inflammatory response was investigated in cultured human adipocytes. Data from the animal study showed that adzuki bean extract improved lipid metabolism in both the normal and high‐fat diet groups. Adzuki bean extract treatment in the high‐fat group resulted in significant reductions in total hepatic lipid accumulation and lipid secretion into the feces. Incubation of adipocytes with adzuki bean extract significantly decreased triglyceride accumulation, glycerol phosphate dehydrogenase activity and inflammatory responses without affecting cell viability. CONCLUSION: The results of this study demonstrate that adzuki bean extract has high potential to serve as a natural anti‐obesity agent. Copyright © 2012 Society of Chemical Industry