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首页> 外文期刊>Food Science & Nutrition >Pasting alters glycemic index, antioxidant activities, and starch‐hydrolyzing enzyme inhibitory properties of whole wheat flour
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Pasting alters glycemic index, antioxidant activities, and starch‐hydrolyzing enzyme inhibitory properties of whole wheat flour

机译：糊化会改变全麦面粉的血糖指数，抗氧化活性和淀粉水解酶抑制特性

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摘要

This study was designed to compare the antioxidant and antidiabetic activities of raw and paste wheat flour. The raw flour was cooked, dried, and milled to obtain the paste flour. The glycemic index, starch, amylose, and amylopectin contents were determined. The inhibitory effects of the raw and paste flour on α‐glucosidase and α‐amylase activities as well as metal‐induced pancreatic damage were also determined. Pasting reduced the glycemic index (63.15%), starch (22.83?g/100?g), amylose (2.88?g/100?g), and amylopectin (17.74?g/100?g) contents. The raw (IC 50 ?=?0.50 and 1.20?mg/ml) and paste (IC 50 ?=?0.29 and 1.66?mg/ml) flours reduced the activities of α‐amylase and α‐glucosidase, respectively. The paste flour exhibited stronger inhibitory effects against Fe 2+ ‐induced pancreatic damage compared to raw flour. The paste flour exhibited better antioxidant and antidiabetic properties and could be a good processing method to improve the medicinal properties of wheat flour.
机译：本研究旨在比较生面粉和糊状小麦粉的抗氧化和抗糖尿病活性。将生面粉煮熟，干燥并研磨以获得糊状面粉。测定血糖指数，淀粉，直链淀粉和支链淀粉含量。还确定了生面粉和糊状面粉对α-葡萄糖苷酶和α-淀粉酶活性以及金属诱导的胰腺损伤的抑制作用。粘贴降低了血糖指数（63.15％），淀粉（22.83？g / 100？g），直链淀粉（2.88？g / 100？g）和支链淀粉（17.74？g / 100？g）的含量。生面粉（IC 50≤0.50和1.20？mg / ml）和糊状粉（IC 50≤0.29和1.66？mg / ml）降低了α-淀粉酶和α-葡萄糖苷酶的活性。与生粉相比，糊状粉对Fe 2+引起的胰腺损伤具有更强的抑制作用。糊状面粉表现出更好的抗氧化和抗糖尿病性能，并且可以是改善小麦面粉的药用性能的良好加工方法。

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