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小麦卷增强麦外,一种新的功能性食品:专注于生物活性化合物的保留
Małgorzata Wronkowska1, Natalia Bączek1, Joanna Honke1
1Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
Molecules (Basel, Switzerland)
|June 10, 2023
概括
麦皮增强了小麦卷中的生物活性化合物保留,增加了多科菲醇和抗氧化剂能力,尽管在烤过程中损失了一些氨酸. 梅拉德反应产物也形成了.
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
- 食品技术 食品技术 食品技术
背景情况:
- 食品中的生物活性化合物可以在加工过程中降解.
- 梅拉德反应产物 (MRPs) 在加热过程中形成,影响营养价值.
- 麦外皮含有潜在的有益化合物.
研究的目的:
- 为了研究生物活性化合物的保留在小麦卷强化麦外皮的小麦卷.
- 在技术加工过程中分析梅拉德反应产物 (MRPs) 的形成.
- 评估麦外皮添加对多科菲醇,谷和抗氧化能力的影响.
主要方法:
- 处理了各种各样的麦体含量的小麦卷.
- 对梅拉德反应产物 (MRPs) 的分析,包括自由FIC,FAST指数和色指数.
- 对多科菲醇 (α-, β-, γ-, δ-T) 和谷氨 (GSH, GSSG) 的量化.
- 测量抗氧化能力的测量.
主要成果:
- 与发酵面团相比,在最终卷中观察到可用的氨酸减少了30%.
- 在最终产品中发现了自由FIC,FAST指数和棕色指数的最高水平.
- 在加工过程中,豆腐醇含量增加,特别是在含有3%麦外皮的卷中.
- 在烤过程中,谷氨酸 (GSH和GSSG) 显著减少.
- 抗氧化能力在后增加,可能是由于新的化合物形成.
结论:
- 用麦皮丰富的小麦卷显示出增加的托科菲罗尔和抗氧化能力.
- 处理导致MRP的形成,并减少可用的lysine和glutathione.
- 麦外皮添加积极影响烤期间保留某些生物活性化合物.
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