A starch hydrolysis procedure to estimate glycemic index

被引：1743

作者：

Goni, I

GarciaAlonso, A

SauraCalixto, F

机构：

[1] CSIC,INST FRIO,DEPT METAB & NUTR,MADRID 28040,SPAIN

[2] UNIV COMPLUTENSE MADRID,FAC FARM,DEPT NUTR & BROMATOL 1,E-28040 MADRID,SPAIN

来源：

NUTRITION RESEARCH | 1997年 / 17卷 / 03期

关键词：

starch hydrolysis; glycemic index; starchy foods;

D O I：

10.1016/S0271-5317(97)00010-9

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

An in vitro procedure to measure the rate of starch digestion in starchy common foodstuffs was developed. A first-order equation that rules the hydrolytic process was found: C=C-infinity (1-e(-kt)). Besides an in vivo assay, to calculate the glycemic index (GI), was carried out on thirty healthy volunteers. This is a simple in vitro method that could be used to estimate the metabolic glycemic response to a food. The best correlated value with in vivo glycemic responses was the percentage of starch hydrolysis at 90 min (r= 0.909, p less than or equal to 0.05, GI(1)= 39.21+0.803(H-90)). Copyright (C) 1997 Elsevier Science Inc.

引用

页码：427 / 437

页数：11

共 22 条

[1] INSULIN AND GLYCEMIC RESPONSES IN HEALTHY HUMANS TO NATIVE STARCHES PROCESSED IN DIFFERENT WAYS - CORRELATION WITH INVITRO ALPHA-AMYLASE HYDROLYSIS [J].