| Autor: |
SHI Juan, BAO Hong-hui, ZHANG Pei, ZHANG Ti-pei, ZHOU Rui |
| Jazyk: |
English<br />Chinese |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Shipin yu jixie, Vol 38, Iss 11, Pp 20-26 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1003-5788 |
| DOI: |
10.13652/j.spjx.1003.5788.2022.80129 |
| Popis: |
Objective: To evaluate the physiological effects of whole kidney been food and develop functional resources of different color kidney beans. Methods: The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and α-amylase inhibitory activities of digestive solution and starch hydrolysis kinetics and glucose diffusion properties of three kidney bean were investigated through in vitro simulated gastrointestinal digestion. Results: The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and α-amylase inhibitory activities were black kidney bean＞red kidney bean＞white kidney bean （P＜0.05）. The kinetic rate of first order reaction of starch hydrolysis, rapidly digestible starch contents and glucose diffusion rate were black kidney bean＜red kidney bean＜white kidney bean （P＜0.05）. Additionally, the contents of bioactive components of kidney bean digestive juices were positively correlated with the antioxidant activities, but negatively correlated with the rates of glucose diffusion （P＜0.05）. Conclusion: The digestive juices of kidney bean were rich in phenolic compounds and exhibited excellent antioxidant activity and certain α-amylase inhibitory ability. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
