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当前位置: 首页 > 文章 > 马铃薯营养综述 中国马铃薯 2015,29 (4) 233-243
Position: Home > Articles > Potato Nutrition: A Critical Review Chinese Potato Journal 2015,29 (4) 233-243

马铃薯营养综述

作  者：
曾凡逵;许丹;刘刚
单  位：
中国科学院兰州化学物理研究所环境材料与生态化学研究发展中心
关键词：
马铃薯;营养价值;淀粉;血糖指数;蛋白质;植物营养素
摘  要：
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。
译  名：
Potato Nutrition: A Critical Review
作  者：
ZENG Fankui;XU Dan;LIU Gang;Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Environmental Materials and Eco Chemical Research and Development Center;
关键词：
potato;;nutritional value;;starch;;glycemic index;;protein;;plant nutrient
摘  要：
Potato tuber contains about 20% of dry matter, which is mainly composed of starch, and it also contains a small 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. Especially, as the cysteine content is low, it will 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.

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