[Effects of resistant starch, fat and protein on rates of starch hydrolysis in vitro].
To evaluate the effects of resistant starch, fat, and protein on rates of starch hydrolysis in vitro. By an orthogonal experimental design, starch hydrolysis rates of nine test foods composed of different levels of restsistant starch, fat, protein were measured according to Englyst' s method. The starch hydrolysis curve were obtained and the release index of reduce sugar were analyzed by variance analysis. The release index of reduce sugar decreased significantly with the amount of fat and RS increased (P < 0.05). The first affecting factor on the release index of reduce sugar within 2 hours was fat, the second one was RS, and the last one was protein The optimum of the release index of reduce sugar within 2 hours was as follow: 0% RS, 0% fat and 20% protein. The addition of RS and fat could significantly decrease the hydrolysis rates of starch.