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脱枝使玉米粉的马拉特化更容易,并降低了其消化能力

Yizhe Yan¹, Hong An², Yanqi Liu²

¹College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China; Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, PR China.

International journal of biological macromolecules

|May 28, 2023

概括

脱枝的玉米粉,然后马拉酸化产生了马拉酸脱枝的玉米粉 (MA-DBS). 这种改性粉具有高耐性粉含量和低消化能力,非常适合功能性食品.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
材料科学材料科学材料科学

背景情况:

改性粉对于开发功能性食品至关重要.
控制粉的消化能力会影响血糖反应.
性玉米粉 (WMS) 作为修饰的基础材料.

研究的目的:

用于制备具有增强性质的马拉酸脱枝状玉米粉 (MA-DBS).
调查脱枝和马拉特化对粉结构和消化能力的影响.
为了优化化过程,使其具有较高的替代性和较低的消化能力.

主要方法:

使用pullulanase,去掉性玉米粉的分枝.
在优化条件下,脱骨粉的马拉酸化.
使用FTIR,SEM,XRD,TGA和DSC进行表征.
在体外消化性测试和耐性粉 (RS) 含量确定.

主要成果:

与马拉酸玉米粉 (MA-WMS,DS=0.523) 相比,MA-DBS实现了更高的替代度 (DS=0.866).与马拉酸玉米粉相比,MA-DBS的替代度更高.
马拉酸乙化导致粒子聚合增加,结晶性降低,热稳定性降低.
在MA-DBS中,消化能力显著降低,RS含量更高 (95.77%),估计血糖指数更低 (42.27).

结论:

普卢拉纳酶脱枝增强了酸盐化效率和DS.
马拉酸乙化抑制了粉结晶,并增加了对酶性水解的抵抗力.
开发的MA-DBS是低血糖指数功能性食品的一个有希望的成分.

关键词:

拆分分支机构是指拆分分支机构.替代的程度替代的程度马拉酸盐的化方法耐药粉是一种耐药粉.有的玉米粉.

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