在商业麦杂交品中,在体外胃肠道消化过程中,与胡卜素释放相关的核特性
Dora Zurak1, Veronika Gunjević1, Darko Grbeša1
1University of Zagreb Faculty of Agriculture, Svetošimunska 25, 10000 Zagreb, Croatia.
Food chemistry
|September 24, 2023
概括
玉米核的特性会影响消化过程中胡卜素的释放. 粉和纤维含量等因素影响了型玉米杂交物中释放的胡卜素的量.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
背景情况:
- 玉米是一种重要的作物,提供诸如胡卜素等必需的营养素.
- 了解玉米中的胡卜素生物可用性对于人类营养至关重要.
- 玉米核成分的变化会影响营养素的可获得性.
研究的目的:
- 为了研究玉米核特性与胡卜素释放之间的关系.
- 在模拟的胃肠道消化过程中,分析103种型玉米杂交品的胡卜素消化能力.
- 为了确定影响胡卜素生物可用性的关键核特征.
主要方法:
- 模拟了103种型玉米杂交品种的胃肠道消化.
- 分析核的硬度,化学成分和胡卜素的形状.
- 核心特性和消化的胡卜素量之间的相关性分析.
主要成果:
- 在杂交物中观察到核硬度,组成和胡卜素样本的显著差异.
- 可消化的胡卜素含量按照以下顺序进行:β-胡卜素<α-加密素 <β-加密素 <黄蛋白 <紫素.
- 胡卜素消化与粉糖含量和比率有负相关性,但与中性洗剂纤维,粉蛋白和Stenvert指数有正相关性.
结论:
- 玉米核的物理和化学特性在消化过程中显著影响着胡卜素的释放.
- 核的矩阵结构在确定类玉米的可生物利用性方面发挥着关键作用.
- 这项研究提供了关于优化玉米以提高胡卜素吸收的见解.
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