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在热加工和非热加工的草纸质中,素的相互作用和氨酸的消化稳定性

Ying Xing¹, Kunhua Wang², Mengyao Zhang²

¹College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Life Science, Yuncheng University, Yuncheng, Shanxi 044000, China.

|June 2, 2023

概括

草加工方法会影响安托素 (ACN) 的稳定性. 超声处理损坏了点结构,显著减少消化过程中的ACN保留,突出点.

科学领域:

食品科学食品科学食品科学
营养生物化学营养生物化学
植物生物化学植物生物化学

背景情况:

安西氨酸 (ACN) 是具有健康益处的重要植物颜料.
蛋白结构影响食品加工过程中的ACN稳定性.
草肉的加工方法会影响ACN和pectin的完整性.

研究的目的:

为了研究反素 (ACN) 的消化稳定性.
检查ACN与不同pectin分数 (WSP,CSP,NSP) 的相互作用.
为了评估巴氏杀菌 (PS),超声波 (US),电子束 (EB) 和高压 (HP) 对ACN和胸膜的影响.

主要方法:

模拟消化 (肠道阶段) 来评估ACN保留.
单糖化合物组成分析以表征pectin结构 (HG, RG-I).
在不同的加工条件下对pectin进行微观结构分析.

主要成果:

超声波 (US) 治疗增加了ACN含量,但显著降低了肠道保留.
水溶性pectin (WSP) 和CSP具有更多的homogalacturonan (HG) 域;碳酸溶性pectin (NSP) 具有更多的rhamnogalacturonan-I (RG-I) 域.
美国治疗的点显示出受损和碎片化的微观结构,与减少的ACN保留相关.

结论:

蛋白结构,特别是线性和完整性,对于ACN消化稳定性至关重要.
处理引起的pectin微观结构的变化显著影响ACN生物可用性.
了解ACN-pectin结构-活性关系是优化水果果粉加工的关键.

关键词:

安托氨酸是一种安托氨酸.消化系统的稳定性质素 (Pectin) 是一种可怕的物质.处理处理处理草纸质是草纸质的一种.

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