储存温度对具有独特粉细分子结构的全米粉消化能力的影响
Xueer Yi1,2, Shuaibo Shao1,2, Xiaowei Zhang1
1School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China. cheng.li1@uqconnect.edu.au.
Food & function
|June 23, 2023
概括
在4°C的温度下储存熟米最能降低粉的消化速度. 这一速率取决于短距离的氨基胺相互作用,而不是长距离的粉顺序,为低血糖指数的米制品提供了洞察力.
科学领域:
- 食品科学与技术 食品科学与技术
- 碳水化合物化学 碳水化合物化学
- 营养科学 营养科学
背景情况:
- 米粉的逆向降解得到了很好的研究,但温度对米中的分子相互作用和消化速度的影响尚不清楚.
- 了解这些关系对于控制大米的消化能力及其血糖影响至关重要.
研究的目的:
- 研究不同储存温度如何影响粉微观形态,结晶性,分子相互作用和熟米的体外消化能力.
- 在各种储存条件下,确定特定粉相互作用与粉消化速率之间的关系.
主要方法:
- 来自三种品种的米样品在五种不同的温度程序下储存 (RT,4°C,-18°C,4°C/RT,-18°C/RT).
- 分析包括微观形态学,X射线衍射以检测结晶性,分子相互作用模式 (FTIR) 和体外粉消化性测试.
主要成果:
- 储存温度显著影响了粉的消化能力,4°C的储存在减少粉消化能力方面是最有效的.
- 消化速率常数主要取决于短距离的氨基胺分子间相互作用,无论储存条件如何.
- 消化程度受到分子间和分子内粉相互作用以及逆向双螺旋的长距离顺序的影响.
结论:
- 储存温度极大地影响米粉的退化和随后的消化能力.
- 短距离的烯相互作用是粉消化速率的关键决定因素,为控制血糖反应提供了目标.
- 这些发现为开发储存策略提供了基础,以生产具有较低血糖指数的米.
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