食品碳水化合物对营养配方粉eGI值的影响及其GI值预测模型的构建

摘要/Abstract

摘要： 以浓缩乳清蛋白粉、植物脂肪粉为主要原料，复配不同碳水化合物（固体玉米糖浆、异麦芽酮糖、结晶果糖、麦芽糖醇、木薯糊精、抗性糊精与低聚果糖）制备营养配方粉，探究其种类和含量对营养配方粉体外消化特性和估计血糖生成指数（expected glycemic index，eGI）的影响。在此基础上，通过斜率对数（logarithm of slope，LOS）与平行一级动力学（combination of parallel and sequential，CPS）模型，探讨不同碳水化合物对体外模拟消化模式下eGI值的影响，并构建GI值预测模型。结果表明，结晶果糖、麦芽糖醇、低聚果糖能够通过抑制消化阶段的水解速率和水解程度，显著降低配方粉的eGI（P＜0.05）；木薯糊精和固体玉米糖浆能够增加快消化阶段的水解速率促使eGI升高；异麦芽酮糖不影响eGI值（P＞0.05）。同时，通过LOS和CPS分析可知除低玉米糖浆组与低木薯糊精组，其余样品均表现为顺序/平行混合消化模式。最后，建立了GI值预测模型，GI与食品碳水化合物的关系为：GI = 46.347 + 0.142 ? 异麦芽酮糖 ? 0.925 ? 结晶果糖 – 3.004 ? 麦芽糖醇 + 2.090 ? 固体玉米糖浆 + 1.406?木薯糊精 – 0.054 ? 抗性糊精 – 1.555 ? 低聚果糖。研究结果可为营养配方粉的配方设计和营养评估提供理论依据。

关键词: 体外消化, 血糖生成指数, 营养配方粉, 功能性甜味剂, 可溶性膳食纤维

Abstract: Using concentrated whey protein powder and plant fat powder as the main raw materials, different carbohydrates (corn syrup solids, isomaltulose, crystalline fructose, maltitol, tapioca dextrin, resistant dextrin and oligofructose) were compounded to prepare a nutritional formula powder. The effects of the types and contents of these carbohydrates on the in vitro digestion characteristics of the nutritional formula powder and the expected glycemic index (eGI) were investigated. On this basis, the relationship between different carbohydrates and eGI value was explored through the logarithm of slope (LOS) and the combination of parallel and sequential (CPS) model, and an GI value prediction model was constructed. The results showed that crystalline fructose, maltitol, and oligofructose significantly reduced the eGI value of the powder by decreasing the hydrolysis rate and degree of hydrolysis during digestion (P ? 0.05). In contrast, tapioca dextrin and corn syrup solids increased the hydrolysis rate during the fast-digestion stage, leading to a higher eGI value, whereas isomaltulose did not affect the eGI value (P ? 0.05). Meanwhile, LOS and CPS analysis showed that all samples exhibited a mixed digestion pattern with sequential/parallel, except for the low corn syrup solids group and the low tapioca dextrin group. Finally, a prediction model for GI value was established, and the relationship between GI and food carbohydrates was as follows: GI = 46.347 + 0.142 ? isomaltulose ? 0.925 ? fructose – 3.004 ? maltitol + 2.090 ? corn syrup solids + 1.406 ? tapioca dextrin – 0.054 ? resistant dextrin – 1.555 ? oligofructose. The results can provide a theoretical basis for the formulation design and nutritional evaluation of nutrition powder.

Key words: in vitro digestion, glycemic index (GI), nutrition powder, functional sweeteners, soluble dietary fiber

中图分类号:

TS278

孙林张子晗范浩然李洪岩王静. 食品碳水化合物对营养配方粉eGI值的影响及其GI值预测模型的构建[J]. 食品科学.

Hongyan Li. The influence of food carbohydrates on eGI value of nutritional powder and the development of an GI prediction model[J]. FOOD SCIENCE.

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