研究外源γ-氨基丁酸（γ-Aminobutyric Acid，GABA）联合超声处理绿豆淀粉结构特性及血糖指标变化影响，获得低GI值绿豆淀粉制品，该文以不同萌发时间的绿豆淀粉为研究对象，通过扫描电镜、X-射线衍射、傅里叶红外光谱等分析方法，探讨外源GABA协同超声处理对绿豆淀粉萌发过程中结构特性和血糖指标影响。结果表明，处理后，绿豆中总淀粉含量从52.13%下降到发芽96 h的21.18%；发芽12 h时，抗性淀粉含量达到70.65%。发芽后绿豆淀粉颗粒形貌无显著变化。发芽后绿豆淀粉的相对结晶度由39.64%下降到96 h的12.72%，但发芽处理并未改变绿豆淀粉的结晶类型。发芽处理后绿豆淀粉没有产生新的基团，但淀粉晶体结构的有序性降低。发芽后绿豆淀粉的凝沉性增强，其抗消化能力也增强，在发芽12 h时，发芽绿豆淀粉的估计血糖生成指数达到了22.52，相较于未处理时的27.13，可起到减缓血糖升高的作用。外源GABA联合超声处理降低了总淀粉含量，提高了抗性淀粉含量，使绿豆淀粉的消化特性发生了显著变化，为其在功能食品中的应用提供了理论依据。

The effects of exogenous γ-aminobutyric acid (GABA) combined with ultrasonic treatment on the structural characteristics and glycemic index fluctuations of mung bean starch during germination were studied, and mung bean starch products with low glycemic index values were acquired. Mung bean starch was examined after different germination times using various analysis methods including scanning electron microscopy, X-ray diffraction, and Fourier infrared spectroscopy. The results demonstrate that the total starch content of the mung beans decreased from 52.13%~21.18% after 96 h of germination. Moreover, after 12 h of germination, the resistant starch content reached 70.65%. The morphology of the mung bean starch granules did not change significantly during germination. After 96 h of germination, the relative crystallinity of the mung bean starch decreased from 39.64%~12.72%, but germination did not alter the crystal type of the mung bean starch. After germination, no new functional groups were produced, but the orderliness of the starch crystal structure was reduced. After germination, the retrogradation of the mung bean starch was enhanced, and its digestive resistance also increased. After 12 h of germination, the estimated glycemic index of the germinated mung bean starch reached 22.52, indicating that germination can slow the increase of the glycemic index of mung bean starch compared with untreated counterparts (which had a glycemic index of 27.13). Exogenous GABA combined with ultrasonic treatment reduced the total starch content while increasing the resistant starch content, and the digestive characteristics of the mung bean starch was remarkably modified. These finding provide a theoretical basis for the application of mung bean starch in functional foods.

黑龙江省百千万工程重大科技专项（2021ZX12B06）；中央引导地方科技发展专项（DQKJJYD0001）；黑龙江八一农垦大学研究生创新科研项目（YJSCX2022-Y49）