کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
5132564 1378815 2018 6 صفحه PDF سفارش دهید دانلود کنید
عنوان انگلیسی مقاله
Effect of tea products on the in vitro enzymatic digestibility of starch
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Effect of tea products on the in vitro enzymatic digestibility of starch
چکیده انگلیسی


- Tea products were added to starchy food to create a special diet for diabetes patients.
- Corn starch, wheat starch, and lily root flour underwent slow digestion.
- TP and EGCG showed great inhibition of starch digestion.
- Corn starch with 0.5% TP or 0.5% EGCG was the optimized preparation.

The importance of postprandial hyperglycemia in the treatment of diabetes has been recognized recently. Tea products, such as tea polyphenols (TP), epigallocatechin gallate (EGCG), matcha, and instant tea, were chosen as constituents of tea-flour food, aimed at regulating the release of glucose from starchy foods in the postprandial period. Six starches were chosen for internal composition analysis and hydrolysis studies in vitro. Corn starch, wheat starch, and lily root flour appeared to have higher resistant starch content, slower digestion profiles, and lower kinetic constants, implying sustained release of glucose in the gastrointestinal tract. The effect of tea products on starch digestion was determined in order to get a desired formulation of dietary product for patients with hyperglycemia. Compared with macha and instant tea, TP and EGCG exerted greater inhibition of amylase and amyloglucosidase, especially for corn starch with 0.5% TP or 0.5% EGCG.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 243, 15 March 2018, Pages 345-350
نویسندگان
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