酒制造商将花费的谷物蛋白质水解盐作为饼干的功能成分:抗氧化剂,抗糖尿病剂和感官评估
Nooshin Bazsefidpar1, Amir Pouya Ghandehari Yazdi1, Amin Karimi2
1Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran.
Food chemistry
|October 6, 2023
概括
酒师酒师酒师酒师酒师酒师酒师酒师酒师
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
- 生物技术是生物技术.
背景情况:
- 酒的花费谷物 (BSG) 是蛋白质和生物活性化合物的丰富来源.
- 价值化BSG蛋白质水解剂为功能性食品的开发提供了潜力.
- 了解 BSG 蛋白质化物对食品矩阵的影响至关重要.
研究的目的:
- 为了评估用BSG蛋白质水解剂强化松饼的体外抗氧化和酶抑制性质.
- 评估强化对蛋糕氧化稳定性,质地,颜色和感官属性的影响.
- 为了确定BSG蛋白质水解酸强化功能的面包制品的最佳水平.
主要方法:
- 饼被增添了2%,4%和6%的酒厂的消耗的谷物蛋白质水解剂.
- 测量了体外抗氧化活性 (DPPH测定),α-葡萄糖酶和α-氨基酶抑制.
- 在储存期间评估了氧化稳定性 (氧化物值,TBARS),硬度,颜色和感觉特性.
主要成果:
- 用6%的水解酸盐强化显著增加了抗氧化活性 (六倍) 和酶抑制 (88%的α-氨基酶,40%的α-葡萄糖酶).
- 较高的水解剂水平提高了氧化稳定性,但使颜色变暗,质地变软.
- 含有2%水解酸的蛋糕与对照蛋糕的总体接受度相似.
结论:
- 酒公司的消耗谷物蛋白质水解剂可以增强饼干的功能性质.
- BSG水解剂显示出开发功能性面包制品的成分的潜力.
- 建议使用2%的强化水平,以获得最佳的感官接受和功能益处.
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