CN103535708B - 一种减缓淀粉在体内分解吸收速度的技术 - Google Patents
一种减缓淀粉在体内分解吸收速度的技术 Download PDFInfo
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Abstract
本发明涉及一种减缓淀粉在体内分解吸收速度的技术，其特征在于将淀粉类食物原料粉碎成细粉，或直接使用淀粉，加入植物提取物，用适量水制成软材，置入双螺杆挤压机内，通过模具挤压制备成粒状，烘干备用；也可将软材干燥后，粉碎成细粉备用。本发明的创新在于在淀粉中加入具有α-葡萄糖苷酶抑制作用的植物提取物，使淀粉分解吸收延缓，使进食后血糖不会发生急剧升高，而是处于平稳状态，从而降低餐后血糖，降低因进食后血糖波动引发各种并发症，提高糖尿病人的生活质量。
Description
技术领域
本发明涉及一种减缓淀粉在体内分解吸收速度的技术。
背景技术
淀粉在自然界中分布很广，是高等植物中常见的组分，也是碳水化合物贮藏的主要形式。大多数高等植物的根（或块茎）、茎（或木质组织）、球茎（根与种子）、中、果实中都含有淀粉，它是供给人体能量最主要和最经济的来源。淀粉在人体内消化后，主要以葡萄糖的形式被吸收，并迅速被氧化，为很多组织和器官提供能量。机体血糖值必须在一定（正常）的范围内，人类细胞的生命活动才能正常进行，血糖过高，生命活动就无法正常进行，甚至会使细胞发生“糖中毒”。当血糖经常高过正常值时，就易患糖尿病。
目前，糖尿病的治疗中，饮食疗法是治疗各型糖尿病的基础，它能降低血糖、减轻胰岛细胞的负担，与药物治疗同等重要，有效的饮食控制能减少和延缓并发症的发生。但长期以来，不少糖尿病患者走入了食疗的误区，对饮食的控制仅局限于对主食摄入量的控制及禁食含糖食物，不少患者不敢多吃，不会合理地吃，有的主食摄入不足，总热量无法满足需要，造成营养不良，甚至产生饥饿症。有的不吃主食，却对脂肪和蛋白质不加控制，导致血糖过高。不能合理控制饮食最终导致血糖不能很好地控制，引发代谢紊乱和体质下降。
现代研究表明，α-葡萄糖苷酶抑制剂可抑制糖的吸收。α-葡萄糖苷酶是一种存在于小肠黏膜细胞刷状缘的糖苷代谢酶,该酶针对双糖发挥水解作用,使进入小肠的碳水化合物最终形成单糖,被机体吸收。目前临床已通过抑制α-葡萄糖苷酶的活性来治疗糖尿病，但这类化学制剂价格高，存在胀气、腹部不适、恶心、呕吐、肠鸣及腹泻等副作用，且长期服用机体的药物耐受性也逐渐增强。故而从天然产物中筛选更安全、高效的抑制剂，是糖尿病治疗以及降糖保健食品开发的重点。国内外的大量研究显示在一些传统草药、海洋生物和药食两用农产品如桑叶、玉竹、地骨皮、麦麸、绿藻等均具有α-葡萄糖苷酶抑制作用，这将为新型降糖药物或功能性食品的研究开发奠定试验基础。
本发明提供一种减缓淀粉在体内分解吸收速度的技术，采用本技术制备的食品糖尿病人进食后血糖不会发生急剧升高，而是处于平稳状态，从而降低餐后血糖，降低因进食后血糖波动引发各种并发症，提高糖尿病人的生活质量。
发明内容
本发明的目的是提供一种减缓淀粉在体内分解吸收速度的技术，采用本技术制备的食品糖尿病人进食后血糖不会发生急剧升高，而是处于平稳状态，从而降低餐后血糖，降低因进食后血糖波动引发各种并发症，提高糖尿病人的生活质量。
本发明采用的技术方案如下：
将淀粉类食物原料粉碎成粒度为80目～100目的细粉，或直接使用粒度为80目～100目的淀粉，加入0.1%～20%的植物提取物，用适量水制成软材，置入双螺杆挤压机内，通过模具挤压制备成粒状，烘干备用；也可将软材干燥后，粉碎成细粉备用。
如上所述，淀粉类食物原料可为稻米、小麦、玉米、小米、大麦、高粱、薏米、燕麦、荞麦、莜麦、南瓜、山药、葛根、马铃薯、甘薯、木薯、黄豆、绿豆、赤豆、芸豆、蚕豆、豌豆、豇豆及鹰嘴豆、藕、菱角、百合、芭蕉芋、魔芋中的任何一种或一种以上的组合物。
如上所述，淀粉可为稻米淀粉、小麦淀粉、玉米淀粉、小米淀粉、大麦淀粉、高粱淀粉、薏米淀粉、燕麦淀粉、荞麦淀粉、莜麦淀粉、南瓜淀粉、山药淀粉、葛根淀粉、马铃薯淀粉、甘薯淀粉、木薯淀粉、黄豆淀粉、绿豆淀粉、赤豆淀粉、芸豆淀粉、蚕豆淀粉、豌豆淀粉、豇豆淀粉及鹰嘴豆淀粉、藕粉、菱角淀粉、百合淀粉、芭蕉芋淀粉、魔芋淀粉中的任何一种或一种以上的组合物。
如上所述，植物提取物为玉竹、桑叶、地骨皮、淡竹叶、绿藻、豆豉、麦麸中的一种或一种以上的组合物提取而成。
如上所述，软材通过模具挤压后可以成为小米状、大米状、绿豆状、黄豆状及其异形体。
如上所述，干燥采用流化床干燥、鼓风干燥、真空干燥或微波干燥中的任何一种，控制被干燥物最终水分含量在2%～6%。
如上所述，软材经干燥，粉碎成细粉，可作为制作馒头、面条及各种糕点的原料。
如上所述的一种减缓淀粉在体内分解吸收速度的技术，其特征在于在制备减缓淀粉在体内分解吸收的食品、保健品和药物中的应用。
本发明的创新在于在淀粉中加入具有α-葡萄糖苷酶抑制作用的植物提取物，使淀粉分解吸收延缓，使进食后血糖不会发生急剧升高，而是处于平稳状态，从而降低餐后血糖，降低因进食后血糖波动引发各种并发症，提高糖尿病人的生活质量。
为观察本发明的实用效果，开展了以下研究。
实验一：本发明对糖尿病人餐后血糖的影响
1、试验材料：按本发明技术用稻米淀粉、地骨皮与桑叶提取物制备米粒状颗粒，将此米粒状颗粒50克用3倍量水煮成慢吸收淀粉粥；另将同样重量的稻米用3倍量水煮成普通粥。
2、试验方法：选择2型糖尿病患者48例，将其随机平分为两组。其中普通粥组共24例，年龄最小30岁，最大60岁，平均(45.60±8.96)岁，男14例，女10例。慢吸收淀粉粥组共24例，年龄最小29岁，最大59岁，平均(46.63±8.31)岁，男15例，女9例。全部患者均符合2007年世界卫生组织颁布的2型糖尿病诊断标准。两组性别、年龄等一般资料比较，差异无统计学意义(P>0．05)，具有可比性。普通粥组每日早餐食用普通粥350ml，慢吸收淀粉粥组每日早餐食用慢吸收淀粉粥350ml，两组人员餐前及餐后0.5、1、2、3小时分别测其血糖，连续进行十天，实验期间两组人员中、晚餐种类和食用量相同，降糖药物的种类和使用剂量均保持不变。
3.试验结果：
表1 食用粥后各时段血糖（mmol/L）的变化（ ±s）
从表1可知，普通粥组餐后血糖明显升高，慢吸收淀粉粥组餐后血糖明显低于普通粥组餐后血糖，且血糖值较平稳，无高血糖峰值。
实验二：缓释淀粉馒头体外消化速率的测定
1、试验材料：按本发明技术用南瓜淀粉、小麦淀粉、绿藻提取物、淡竹叶提取物及玉竹提取物制备成慢吸收淀粉馒头。另将同样重量的南瓜淀粉与小麦淀粉制成普通馒头。
2、试验方法：
取适量慢吸收淀粉馒头样品，放入标有刻度的试管中，加入10mlpH1.5的KCI-HC1缓冲液，摇匀；加入20 mg酸性蛋白酶，于37℃恒温60 min；取出冷却后加入0.1mol/LNaOH调pH6.9，加入pH6.9磷酸缓冲液定容到25 ml；加入40 mg猪胰α-淀粉酶，混匀，放入恒温恒湿振荡器中，于37℃下反应，并在0、30、60、90、120、150、180 min取样，煮沸5 min灭酶，用3,5-二硝基水杨酸法测定反应中产生的还原糖量。同法测定普通馒头体外消化速率。
3、试验结果见图1。
从图1可以看出，慢吸收淀粉馒头在0到30 min的时间作用内，水解速率快速上升，而在30 min至180min的时间范围，水解速率缓慢增高，接近最大值35.18％。而普通馒头30min内水解率就达到50.32％，远远高于慢吸收淀粉馒头；3O到180 min内水解速率仍逐渐升高，最终水解率达90.33％。可见，普通馒头的水解速率明显高于慢吸收淀粉馒头。
附图说明
图1是馒头体外消化速率图。
具体实施方式
下面结合实例进一步描述本发明：
实施例1
在粒径为100目的黄豆淀粉和小麦淀粉各10kg中加入桑叶提取物1kg、地骨皮提取物0.5kg，混合均匀后，用适量水制成软材，置入双螺杆挤压机内，通过模具制成大米状，再微波干燥至水分为2.5％，即可。
实施例2
在粒径为90目的绿豆淀粉10kg和稻米面粉20kg中加入玉竹与淡竹叶提取物2kg，混合均匀后，用适量水制成软材，置入双螺杆挤压机内，通过模具制成绿豆状，流化床干燥至水分为3.0％，即可。
实施例3
将葛根、板栗粉碎成粒径为100目的细粉，各取3kg与粒径为90目的小麦淀粉14kg混合后备用；将淡竹叶提取物1.5kg加入原料粉中搅拌均匀，用适量水制成软材，置入双螺杆挤压机内，通过模具制成小米状，热风干燥至水分为2.3％，即可。
实施例4
将薏米、燕麦粉碎成粒径为80目的细粉，各取2.5kg与粒径为100目的豌豆淀粉、百合淀粉、稻米淀粉各5kg混合后备用；将麦麸提取物2kg、地骨皮提取物1.2kg加入原料粉中搅拌均匀，用适量水制成软材，真空干燥，粉碎成细粉，水分为2.5％，即可。
实施例5
将绿豆粉碎成粒径为100目的细粉，取2kg与粒径为100目的玉米淀粉18kg混合，再加入麦麸与淡竹叶的提取物2kg，搅拌均匀后，加水制成软材，真空干燥，粉碎成细粉，水分为2.5％，即可。
Claims (5)
1.一种减缓淀粉在体内分解吸收速度的产品制备方法，其特征在于：在粒径为100目的黄豆淀粉和小麦淀粉各l0kg中加入桑叶提取物lkg、地骨皮提取物0.5kg，混合均匀后，用适量水制成软材，置入双螺杆挤压机内，通过模具制成大米状，再微波干燥至水分为2.5%，即可。
2.一种减缓淀粉在体内分解吸收速度的产品制备方法，其特征在于：在粒径为90目的绿豆淀粉l0kg和稻米面粉20kg中加入玉竹与淡竹叶提取物2kg，混合均匀后，用适量水制成软材，置入双螺杆挤压机内，通过模具制成绿豆状，流化床干燥至水分为3.0%，即可。
3.一种减缓淀粉在体内分解吸收速度的产品制备方法，其特征在于：将葛根、板栗粉碎成粒径为100目的细粉，各取3kg与粒径为90目的小麦淀粉14kg混合后备用；将淡竹叶提取物1.5kg加入原料粉中搅拌均匀，用适量水制成软材，置入双螺杆挤压机内，通过模具制成小米状，热风干燥至水分为2.3%，即可。
4.一种减缓淀粉在体内分解吸收速度的产品制备方法，其特征在于：薏米、燕麦粉碎成粒径为80目的细粉，各取2.5kg与粒径为100目的豌豆淀粉、百合淀粉、稻米淀粉各5kg混合后备用；将麦麸提取物2kg、地骨皮提取物1.2kg加入原料粉中搅拌均匀，用适量水制成软材，真空干燥，粉碎成细粉，水分为2.5%，即可。
5.一种减缓淀粉在体内分解吸收速度的产品制备方法，其特征在于：将绿豆粉碎成粒径为100目的细粉，取2kg与粒径为100目的玉米淀粉18kg混合，再加入麦麸与淡竹叶的提取物2kg，搅拌均匀后，加水制成软材，真空干燥，粉碎成细粉，水分为2.5%，即可。
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