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燕麦β-葡聚糖降血糖性能研究进展
Research progress of hypoglycemic effect of oat β-glucan
投稿时间:2019-09-15  修订日期:2019-10-17
DOI:
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;国家自然科学基金项目(面上项目,重点项目,重大项目)
作者单位E-mail
朱婷 上海海洋大学食品学院,上海市浦东新区沪城环路999号 2634661179@qq.com 
谢晶   
邵则淮   
甘建红   
李晓晖   
薛斌   
孙涛 上海海洋大学食品学院,上海市浦东新区沪城环路999号 taosun@shou.edu.cn 
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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(GI),餐后血糖,空腹血糖,α-淀粉酶活性等方面阐述了燕麦β-葡聚糖降血糖的功效;进而简要介绍了燕麦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;最后简要的概括了燕麦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 progress of research on the hypoglycemic properties of oat β-glucan was reviewed from three aspects. Firstly, the effect of oat β-glucan on lowering blood glucose was described, which mainly included that oat β-glucan could reduce the glycemic index of food, reduce the postprandial and fasting blood glucose of the body, and reduce the activity of α-amylase to reduce the blood glucose of the body. Furthermore, the effects of molecular weight and content of oat β-glucan on its hypoglycemic effect were analyzed, and the effect of external factors-food processing on its hypoglycemic effect was briefly introduced. In the end, several possible hypoglycemic mechanisms of oat β-glucan were briefly summarized, so as to provide reference for the further related research.
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