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Study of the protein, antioxidant activity, and starch during in vitro simulated digestion of green wheat and wheat cooked flours

文献类型： 外文期刊

作者： Zhang, Kangyi 1 ; Zhang, Yun 1 ; Xu, Ning 2 ; Yang, Xue 2 ; Zhang, Guozhi 2 ; Zhang, Yu 1 ; Liu, Qinghao 3 ;

作者机构： 1.Henan Acad Agr Sci, Ctr Agr Prod Proc, Zhengzhou, Peoples R China

2.Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou, Peoples R China

3.North Univ China, Sch Chem Engn & Technol, Taiyuan, Peoples R China

关键词： Antioxidant; Green wheat; In vitro simulated digestion; Protein; Starch

期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）

ISSN： 1094-2912

年卷期： 2020 年 23 卷 1 期

页码：

收录情况： SCI

摘要： The aim of this study was to investigate the changes in protein, antioxidant activity, and starch of two varieties of green wheat and wheat in vitro simulated digestion. The experiment was used a new in vitro simulated digestion process which was closer to the body's digestive system. The protein utilization of green wheat in the beginning of digestion was lower than that of wheat. However, in the intestinal stage, it was slightly higher than wheat to reach. The total phenolic, flavonoid content and DPPH radical scavenging power of green wheat were about twice that of wheat. The antioxidant activity of green wheat was stronger than that of wheat. Although the glucose content of green wheat was higher than wheat, the GI of green wheat (52-54) was always much lower than wheat (65-71). Therefore, the appropriate replacement of wheat with green wheat as the main food is more conducive to the absorption of nutrients, the use of antioxidant activity and the regulation of blood glucose.

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