水不溶性食物繊維の煮沸操作がIn Vitroにおけるグルコースの拡散速度に与える影響

概要

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The influence of boiling water-insoluble dietary fiber on the in vitro glucose diffusion speed was examined. Water-insoluble dietary fiber samples prepared from the edible portion of carrot, edible burdock, onion, broccoli, spinach, cucumber, and apple were boiled at 100 ℃ for 30, 60, or 120 min. The influence on the in vitro glucose diffusion speed of the boiled water-insoluble dietary fiber, and of the hot water-soluble and -insoluble fractions obtained by centrifugation of the boiled water-insoluble dietary fiber, were then compared. The glucose diffusion speed decreased as the boiling time of the water-insoluble dietary fiber was increased. This decrease is suggested to have mostly been due to the inhibitory effect on glucose diffusion of the hot water-insoluble fractions of the boiled water-insoluble dietary fiber samples.
2000-02-15