SLOW DIGESTIBILITY OF CEREAL STARCH AND POSTPRANDIAL GLYCEMIC RESPONSE
- VernacularTitle:谷物淀粉的慢消化特性与餐后血糖应答
- Author:
Ming MIAO
;
Tao ZHANG
;
Xiaotian QIN
;
Bo JIANG
- Publication Type:Journal Article
- Keywords:
slowly digestible starch (SDS);
curve of glycemic response;
extended glycemic index (EGI)
- From:
Acta Nutrimenta Sinica
1956;0(03):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective To analyze slowly the digestibility and postprandial glycemic response after consum of different cereal starch. Method Starch was quantified into different nutritional fractions using the in vitro Englyst test. Ten healthy subjects consumed 7 kinds of carbohydrate foods with 50 g normal maize starch, waxy maize starch, wheat starch, sticky rice starch, rice starch, potato starch or glucose. Blood samples from postprandial zero to 120 min after consumption of test materials were collected for measurement of glucose, glycemic index and extended glycemic index. Results Native cereal starch was ideal slowly digestible starch (SDS) and the proportion of SDS was about 50% based on Englyst test. The GI value of cereal starch was more than 90% and belonged to high glycemic index foods, but EGI was positive, regarding glucose powder as 100%. Conclusion Cereal starch with slow digestibility and similar glycemic response was a better carbohydrate material to provide a slow and prolonged release of blood glucose and maintenance of glucose homeostasis, which was potentially beneficial to health.
