Effect of tea products on the in vitro enzymatic digestibility of starch
作者： Haihua Zhang , Yulan Jiang , Junxian Pan , Yangjun Lv , Jun Liu
DOI: 10.1016/J.FOODCHEM.2017.09.138
关键词:
摘要: The importance of postprandial hyperglycemia in the treatment diabetes has been recognized recently. Tea products, such as tea polyphenols (TP), epigallocatechin gallate (EGCG), matcha, and instant tea, were chosen constituents tea-flour food, aimed at regulating release glucose from starchy foods period. Six starches for internal composition analysis hydrolysis studies vitro. Corn starch, wheat lily root flour appeared to have higher resistant starch content, slower digestion profiles, lower kinetic constants, implying sustained gastrointestinal tract. effect products on was determined order get a desired formulation dietary product patients with hyperglycemia. Compared macha TP EGCG exerted greater inhibition amylase amyloglucosidase, especially corn 0.5% or EGCG.
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