[Effects of resistant starch, fat and protein on rates of starch hydrolysis in vitro].
OBJECTIVE
To evaluate the effects of resistant starch, fat, and protein on rates of starch hydrolysis in vitro.


METHODS
By an orthogonal experimental design, starch hydrolysis rates of nine test foods composed of different levels of restsistant starch, fat, protein were measured according to Englyst' s method. The starch hydrolysis curve were obtained and the release index of reduce sugar were analyzed by variance analysis.


RESULTS
The release index of reduce sugar decreased significantly with the amount of fat and RS increased (P < 0.05). The first affecting factor on the release index of reduce sugar within 2 hours was fat, the second one was RS, and the last one was protein The optimum of the release index of reduce sugar within 2 hours was as follow: 0% RS, 0% fat and 20% protein.


CONCLUSIONS
The addition of RS and fat could significantly decrease the hydrolysis rates of starch.
Li
Heng
H
Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China.
Liu
Jing
J
Sun
Guiju
G
Yang
Yuexin
Y
D004041:Dietary Fats / Q000032:analysis / Q000378:metabolism*; D004044:Dietary Proteins / Q000032:analysis / Q000378:metabolism*; D004063:Digestion; D005947:Glucose / Q000378:metabolism*; D006868:Hydrolysis; D013213:Starch / Q000032:analysis / Q000378:metabolism*
D004041:Dietary Fats; D004044:Dietary Proteins; D013213:Starch; D005947:Glucose