Xueran Luo , Xianhui Chang , Kun Zhuang , Yulin Zhu , Lei Chen , Qi Zhang , Xi Chen , Wenping Ding
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引用次数: 0
Abstract
Background
Diabetes has become the most common chronic disease threatening the health of people in China and even the world. Consumers are paying more and more attention to the glycemic index (GI) of food, especially staple foods. As a traditional staple food, rice noodle has been popular with Chinese consumers. Therefore, the strategies to reduce the GI of rice noodles attract increased research attention.
Scope and approach
Starch is the most abundant component in rice noodles. The rapid digestion of starch can lead to a significant increase in post prandial blood glucose levels. This review summarizes the effects of material characteristics, exogenous additives and processing methods on starch digestibility of rice noodles. Additionally, strategies to reduce the GI of rice noodles are discussed.
Key findings and conclusions
The variety of material species, due to the structural differences of starch and other components, will lead to large differences in the GI of rice noodles. The ordered multiscale structure and crystal structure of starch provide resistance to enzyme attack, inhibiting the digestion of starch. Some bioactive phytochemicals, such as dietary fiber and polyphenols, can also inhibit starch digestion, which are more abundant in coarse cereals. The deficiency of these phytochemicals can be supplemented by exogenous addition. In addition, processing methods such as extrusion and retrogradation can induce crosslinking of biopolymers or reassembling ordered structures of starch, thereby slowing down the digestion. This paper provides a theoretical basis for the exploration of nutritious rice noodles suitable for consumption by people with diabetes and hyperglycemia.
背景糖尿病已成为威胁中国乃至世界人民健康的最常见慢性疾病。消费者越来越关注食物,尤其是主食的血糖生成指数(GI)。米粉作为传统主食,一直深受中国消费者的喜爱。范围和方法淀粉是米粉中含量最高的成分。淀粉的快速消化会导致餐后血糖水平显著升高。本综述总结了材料特性、外源添加剂和加工方法对米粉淀粉消化率的影响。主要发现和结论由于淀粉和其他成分的结构差异,不同种类的材料会导致米粉的 GI 存在很大差异。淀粉的有序多尺度结构和晶体结构可抵抗酶的侵蚀,抑制淀粉的消化。一些具有生物活性的植物化学物质,如膳食纤维和多酚,也能抑制淀粉的消化,这些物质在粗粮中含量较多。可以通过外源添加来补充这些植物化学物质的不足。此外,挤压和逆变等加工方法也会引起生物聚合物的交联或淀粉有序结构的重新组合,从而减缓消化速度。本文为探索适合糖尿病和高血糖患者食用的营养米粉提供了理论依据。
期刊介绍:
Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry.
Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.