Physicochemical Properties，In Vitro Starch Digestibility of Rye as Affected by Defatted and Deproteined Treatment

Abstract:

Rye is one of the most commonly used cereals in bread making. However，there are few reports about its digestive properties. Using rye flour as raw material for preparation of the defatted rye flour、deproteined rye flour and rye starch. This study investigated the effects of protein、lipid and starch on the in vitro starch digestibility、expected glycemic index（eGI） and physicochemical properties of rye flour. Significant differences among samples，and particularly between whole rye flour and starch，were observed with respect to chemical composition，swelling power and gelatinization properties. Compared with lipid removal，protease treatment had a more significant effect on in vitro starch digestibility of rye. The expected glycemic index of samples were given as follows：rye（69.19）＜ defatted rye flour（76.77）＜deproteined rye flour（79.73）＜rye starch（81.08）.