抗性糊精的降血糖功效及在低GI面包中的应用研究OA

The blood glucose-lowering effects of resistant dextrin and its potential for creating low-glycemic index(GI)bread was investigated.First,the hypoglycemic effects of resistant dextrin was verified through animal experiments.Diabetic model mice,induced by alloxan,were given different doses of resistant dextrin via gavage for 30 days.The results showed that resistant dextrin effectively reduced the fasting blood glucose of the hyperglycemic mice and improved their glucose tolerance,thereby reducing the rate of glucose absorption.Next,resistant dextrin was used to replace a portion of whole wheat flour to develop low-GI bread.The formula was optimized based on sensory evaluation.The GI value was then determined through postprandial blood glucose tests in healthy human subjects.The results demonstrated that the prepared bread had a GI value of 45.3±3.2,which was significantly lower than that of commercially available bread(77.1±4.1).This value met the standard for low-GI food(GI≤55).In conclusion,resistant dextrin was demonstrated to have clear blood glucose-lowering effects,and was shown to be applicable as a functional ingredient for developing low-GI foods.This study provides a valuable dietary option for diabetic patients,offering both blood sugar control and acceptable eating quality food.The findings highlight the significant nutritional and industrial potential of resistant dextrin.