不同方法对Lentinus edodes的近距离成分,消化特性和抗氧化活性的影响
Chunxue Zeng1, Hongyu Li1, Junqi Li1
1Sichuan Agricultural University, College of Food Science, Yaan 625014, China.
Food chemistry
|December 3, 2023
概括
蒸和烤是Lentinus edodes (石竹) 的最佳方法,可以保存蛋白质和矿物质等营养素. 其他方法,如油炸,可以增加脂肪含量并降低矿物质含量.
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
- 菌类学 菌类学是指菌类学.
背景情况:
- 兰丁 (Lentinus edodes) 由于其营养和感官特性而受到重视.
- 最佳的方法对于在石竹中保留营养素至关重要.
- 了解不同技术对石竹成分的影响,对食品行业和消费者来说都很重要.
研究的目的:
- 研究六种不同的方法对Lentinus edodes的近距离成分,消化特性和抗氧化活性的影响.
- 确定方法,最大限度地保持营养素,并增强石竹中的有益化合物.
- 提供关于Lentinus edodes适合的技术的指导.
主要方法:
- 在实验室中模拟消化被用来分析经过六种不同的方法后的石竹样本.
- 评估了近似成分 (灰,蛋白质,脂肪),矿物质含量,降解糖,氨基酸生物可访问性和抗氧化活性.
- 进行了统计分析,以比较每个方法的影响.
主要成果:
- 蒸和烤证明了优越的营养保留,保存灰和蛋白质含量.
- 油炸和沸导致等矿物质的显著减少.
- 油炸和炸增加了脂肪和能量含量,而蒸保留了更多的降解糖. 烤增强了氨基酸的生物可访问性.
- 使用油的方法与以水为基础的方法相比,显示出更高的抗氧化活性.
结论:
- 建议蒸和烤作为最有效的方法,以保持Lentinus edodes的营养质量.
- 方法显著影响了石竹的近距离成分,矿物质含量和营养素的生物可获得性.
- 方法的选择会影响食用Lentinus edodes的整体营养价值和潜在健康益处.
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