以籼米饭和糯米饭为底物,研究不同鸡内金炮制品对米饭淀粉消化率、酶活性、淀粉各组分含量、血糖生成指数、粒径大小以及黏度效应的影响,比较不同鸡内金炮制品对提高米饭体外消化特性的作用及可能原因.结果表明:添加鸡内金可以促进米饭消化,炮制品对米饭消化率的影响效果依次为麸炒＞醋炒＞生品＞砂炒＞清炒,其中麸炒和醋炒鸡内金在消化60 min时对米饭的促消化效果最好,使籼米米饭消化率由47.79％分别提高到53.33％和52.11％,使糯米米饭消化率由50.01％分别提高到54.38％和52.43％;与对照组相比,添加鸡内金会使米饭中抗性淀粉向快消化淀粉和慢消化淀粉转移,血糖生成指数增加;添加鸡内金会使淀粉粒径减小百分比增加、消化初期样品的黏度降低.

In this study, Chickens gizzard-membrane processed products were used as raw materials. The effects of chickens gizzard-membrane processed products prepared by different methods on the in vitro digestion characteristics of soybean protein isolate were compared by analyzing the digestibility, enzyme activity, particle size and relative molecular mass weight distribution. The results showed that the protease in chickens gizzard-membrane processed products might be the main reason for protein degradation without exogenous enzymes.Digestibility of soybean protein isolate was improved by chickens gizzard-membrane when exogenous protease was present. The affecting degree of processed products on protein digestibility was as following: bran stir-frying＞vinegar stir-frying＞raw products＞sand stir-frying＞clear stir-frying. The effect of processed products on protein digestibility was consistent with its promotion effect on enzyme activity. Moreover,wheat bran stir-frying and vinegar stir-frying chickens gizzard-membrane had mostly significant promotion on the digestion of protein digestibility at 1 h, which increased the digestibility of soybean protein isolate from 36.78% to 41.33% and 40.99%, respectively. The results of in vitro digestion characterization also showed that the decreased particle size of protein digestion products, the left-shifted maximum peak of particle size distribution, and smaller molecular range of relative molecular mass weight distribution of protein. The influence of chickens gizzard-membrane on digestive products was mainly occurred at the beginning of 1 h of digestion. This study would provide a new insight into the in-depth study of chickens gizzard-membrane.