中国马铃薯
中國馬鈴藷
중국마령서
CHINESE POTATO
2015年
4期
233-243
,共11页
马铃薯%营养价值%淀粉%血糖指数%蛋白质%植物营养素
馬鈴藷%營養價值%澱粉%血糖指數%蛋白質%植物營養素
마령서%영양개치%정분%혈당지수%단백질%식물영양소
potato%nutritional value%starch%glycemic index%protein%plant nutrient
马铃薯块茎大约含有20%干物质，干物质主要由淀粉组成，还含有少量的蛋白质、膳食纤维、维生素、矿物质等。马铃薯储存能量的形式几乎完全是淀粉，因为烹饪过的马铃薯淀粉糊化以后几乎能够完全被消化吸收，被认为是高血糖指数食品，但是糊化后返生的马铃薯淀粉含有抗性淀粉，抗性淀粉可以被当成膳食纤维。马铃薯蛋白必需氨基酸含量高，营养价值高，富含赖氨酸，这一点刚好能弥补大米、小麦等主粮的缺陷。然而，马铃薯可溶性蛋白营养价值的一个限制因素是含硫氨基酸含量低，包括蛋氨酸和半胱氨酸。尤其是半胱氨酸含量低，这一点会对马铃薯面条、馒头的开发造成不利影响。对马铃薯块茎的营养进行了全面综述：阐述马铃薯淀粉的理化性质及消化过程中对血糖的影响，马铃薯蛋白的营养价值及对加工性能的影响，同时也对马铃薯膳食纤维、维生素、矿物质和植物营养素的研究进展进行综述。
馬鈴藷塊莖大約含有20%榦物質，榦物質主要由澱粉組成，還含有少量的蛋白質、膳食纖維、維生素、礦物質等。馬鈴藷儲存能量的形式幾乎完全是澱粉，因為烹飪過的馬鈴藷澱粉糊化以後幾乎能夠完全被消化吸收，被認為是高血糖指數食品，但是糊化後返生的馬鈴藷澱粉含有抗性澱粉，抗性澱粉可以被噹成膳食纖維。馬鈴藷蛋白必需氨基痠含量高，營養價值高，富含賴氨痠，這一點剛好能瀰補大米、小麥等主糧的缺陷。然而，馬鈴藷可溶性蛋白營養價值的一箇限製因素是含硫氨基痠含量低，包括蛋氨痠和半胱氨痠。尤其是半胱氨痠含量低，這一點會對馬鈴藷麵條、饅頭的開髮造成不利影響。對馬鈴藷塊莖的營養進行瞭全麵綜述：闡述馬鈴藷澱粉的理化性質及消化過程中對血糖的影響，馬鈴藷蛋白的營養價值及對加工性能的影響，同時也對馬鈴藷膳食纖維、維生素、礦物質和植物營養素的研究進展進行綜述。
마령서괴경대약함유20%간물질，간물질주요유정분조성，환함유소량적단백질、선식섬유、유생소、광물질등。마령서저존능량적형식궤호완전시정분，인위팽임과적마령서정분호화이후궤호능구완전피소화흡수，피인위시고혈당지수식품，단시호화후반생적마령서정분함유항성정분，항성정분가이피당성선식섬유。마령서단백필수안기산함량고，영양개치고，부함뢰안산，저일점강호능미보대미、소맥등주량적결함。연이，마령서가용성단백영양개치적일개한제인소시함류안기산함량저，포괄단안산화반광안산。우기시반광안산함량저，저일점회대마령서면조、만두적개발조성불리영향。대마령서괴경적영양진행료전면종술：천술마령서정분적이화성질급소화과정중대혈당적영향，마령서단백적영양개치급대가공성능적영향，동시야대마령서선식섬유、유생소、광물질화식물영양소적연구진전진행종술。
Potato tuber contains about 20%of dry matter, which is mainly composed of starch, and it also contains a smal amount of other matters, such as protein, dietary fiber, vitamins, and minerals. The form of the energy storage in potato tuber is almost entirely starch. Potato is considered to be high-glycemic index food, as after cooking, potato starch is gelatinized, and almost completely absorbed by digestion. But retrograded potato starch contains resistant starch, and the resistant starch can be classified as a form of dietary fiber. With high content of essential amino acids, the nutritional value of potato protein is good. Potato protein is rich in lysine, and this just can make up for the defect of staple food, such as rice and wheat. However, one of the limiting factors of potato-soluble proteins as nutritional value is their low content of sulphur-containing amino acids, methionine, and cysteine. Especial y, as the cysteine content is low, it wil adversely affect the development of potato noodles and steamed bread. A comprehensive review of potato tuber nutrition was conducted: review on the physic-chemical properties of potato starch and the effect on blood glucose during digestion, potato protein nutritional value and the effect on the properties of processing, and the research progress in potato dietary fiber, vitamins, minerals and phytonutrients were also summarized.
