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《Journal of the Chinese Cereals and Oils Association》 2012-11
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Anti-Digestibility of Several Tubers and Legumes Resistant Starches and Their Proliferation of Probiotics

Zeng Honghua1,2 Xie Tao2 Yang Li2 Zhang Linqi2 Yang Yang2 Zhang Shuyuan2(College of Chemistry and Biology Science,Changsha University of Science & Technology1,Changsha 410015)(College of Chemistry Science,Hunan Institute of Engineering2,Xiangtan 411104)  
The resistant starches of cassava,sweet potato,potato,mungbean and peas were made by autoclave method,and their anti-digestibility in the artificial gastric juice and intestinal juice and proliferation of probiotics were studied.The results showed that the artificial gastric juice have little effect on the digestion of these resistant starches,while the artificial intestinal juice have obvious effect.Compared with the independent digestion of the artificial gastric juice or intestinal juice,the digestibility of every resistant starch is higher after successive digestion of the artificial gastric juice and intestinal juice.Every resistant starch can inordinately proliferate Bifidobacterium,Lactobacillus acidophilus,L.bulgaricus and Streptococcus lactis.The comprehensive analysis demonstrated that,in terms of proliferation of probiotics,the strongest is peas resistant starch,the second is sweet potato or green bean resistant starch,the third is potato resistant starch,and the worst is cassava resistant starch.
【CateGory Index】: TS231
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