ABSTRACT

The aim of this study was to investigate the changes in protein, antioxidant activity, and starch of two varieties of green wheat and wheat in vitro simulated digestion. The experiment was used a new in vitro simulated digestion process which was closer to the body’s digestive system. The protein utilization of green wheat in the beginning of digestion was lower than that of wheat. However, in the intestinal stage, it was slightly higher than wheat to reach. The total phenolic, flavonoid content and DPPH radical scavenging power of green wheat were about twice that of wheat. The antioxidant activity of green wheat was stronger than that of wheat. Although the glucose content of green wheat was higher than wheat, the GI of green wheat (52–54) was always much lower than wheat (65–71). Therefore, the appropriate replacement of wheat with green wheat as the main food is more conducive to the absorption of nutrients, the use of antioxidant activity and the regulation of blood glucose.

摘要

这项研究的目的是调查两个绿色小麦品种和小麦体外模拟消化中蛋白质，抗氧化活性和淀粉的变化。实验被用于新的体外模拟的消化过程更接近人体的消化系统。消化开始时绿色小麦的蛋白质利用率低于小麦。但是，在肠道阶段，它达到的水平略高于小麦。绿小麦的总酚，类黄酮含量和DPPH自由基清除能力约为小麦的两倍。绿小麦的抗氧化活性强于小麦。尽管绿色小麦的葡萄糖含量高于小麦，但绿色小麦的GI（52-54）始终远低于小麦（65-71）。因此，以绿色小麦为主要食品适当替代小麦，更有利于营养的吸收，利用抗氧化活性和调节血糖。