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首页> 外文期刊>RSC Advances >Trypsin and chymotrypsin are necessary for in vitro enzymatic digestion of rice starch
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Trypsin and chymotrypsin are necessary for in vitro enzymatic digestion of rice starch

机译：胰酶和胰凝乳蛋白酶对于大米淀粉的体外酶消化是必需的

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An appropriate in vitro starch digestion model is necessary to comparatively evaluate the digestibility of starch samples and to help predict the in vivo glycemic responses of starchy foods. In the present study, the effect of trypsin and chymotrypsin on in vitro digestion of rice starch was studies for the first time. Inclusion of the trypsin and chymotrypsin in the digestion protocols, to more closely simulate intestinal digestion, increased the hydrolysis percentage of cooked rice and rice starch gels. The hydrolysis kinetics results showed that the digestion rate of cooked rice and starch gels was increased with the addition of trypsin and chymotrypsin in the simulated intestinal fluids. This study showed clearly that the addition of proteases during simulated intestinal digestion is necessary to evaluate accurately the in vitro digestibility of starch or starchy foods.
机译：一个适当的体外淀粉消化模型对于比较评估淀粉样品的消化率和预测淀粉类食物的体内血糖反应是必要的。在本研究中，首次研究了胰蛋白酶和胰凝乳蛋白酶对米淀粉的体外消化的作用。在消化方案中包括胰蛋白酶和胰凝乳蛋白酶，以更紧密地模拟肠道消化，增加了米饭和米淀粉凝胶的水解百分比。水解动力学结果表明，在模拟的肠液中加入胰蛋白酶和胰凝乳蛋白酶可以提高米饭和淀粉凝胶的消化率。这项研究清楚地表明，在模拟肠消化过程中添加蛋白酶对于准确评估淀粉或淀粉类食物的体外消化率是必要的。

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