| 朱 婷，谢 晶，邵则淮，甘建红，李晓晖，薛 斌，孙 涛.燕麦β-葡聚糖降血糖性能研究进展[J].麦类作物学报,2020,(3):381 |
| 燕麦β-葡聚糖降血糖性能研究进展 |
| Research Progress of Hypoglycemic Effect of Oat β-glucan |
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| DOI：10.7606/j.issn.1009-1041.2020.03.15 |
| 中文关键词: 燕麦β-葡聚糖 降血糖性能 分子量 加工过程 |
| 英文关键词:Oat β-glucan Hypoglycemic properties Molecular weights Food processing |
| 基金项目:国家“十三五”重点研发项目（2016YFD0400106）；国家自然科学基金项目（31571914） |
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| 中文摘要: |
| 本文从三个方面综述了燕麦β-葡聚糖降血糖性能研究进展。首先从食品血糖生成指数（glycemic index,GI）、餐后血糖、空腹血糖和α-淀粉酶活性等方面阐述了燕麦β-葡聚糖降血糖的功效，进而介绍了燕麦β-葡聚糖的结构因素——分子量和含量，以及食品加工过程对其降血糖功效的影响，最后综述了燕麦β-葡聚糖几种可能的降血糖机制，以期对后续研究提供参考。 |
| 英文摘要: |
| In this paper,the research progress of the hypoglycemic properties of oat β-glucan was reviewed from three aspects. Firstly,the hypoglycemic effect of β-glucan in oat was described from the aspects of GI,postprandial blood glucose,fasting blood glucose and α-amylase activity. Then,the structural factors—molecular weight and content of β-glucan in oat,and the effect of food processing on its hypoglycemic function were briefly introduced. Finally,several possible hypoglycemic machanism of oat β-glucan were briefly summarized,in order to provide reference for the follow-up study. |
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