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在熟的小麦和麦全粉中粉和蛋白质的体外消化能力:一项比较研究

Yuqi Hou¹, Mengjie Wei¹, Yanwen Wu²

¹Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.

|December 17, 2023

概括

像全麦面粉 (WF) 和裸麦面粉 (NOF) 这样的全谷物比精制谷物具有较低的粉和蛋白质消化能力. 移除脂质等成分可以改善消化,帮助全谷物产品的开发.

科学领域:

食品科学与技术食品科学与技术
营养生物化学营养生物化学
谷物科学谷物科学

背景情况:

与精制谷物相比,全谷物被认为具有优越的营养成分.
在全谷物中粉和蛋白质的消化行为仍然不完全理解.
内生成分显著影响全谷物功能.

研究的目的:

为了比较熟的全麦面粉 (WF) 和裸麦面粉 (NOF) 中的粉和蛋白质的物理化学特性和体外消化能力.
调查内源成分 (蛋白质,脂质,β-葡萄糖,多) 对WF和NOF特性和消化性的影响.

主要方法:

在体外消化模型被用来评估粉和蛋白质水解率.
分析了WF和NOF的物理化学特性.
删除了特定的内源性成分,以评估它们对消化能力的影响.

主要成果:

与全麦面粉 (NOF) 相比,全麦面粉 (WF) 的粉 (23.2%46.3%) 和蛋白质 (23.1%63.0%) 的最终水解率较低 (粉:32.1%61.0%;蛋白质:32.3%63.6%).
除去内源成分,包括脂质和β-葡萄糖,显著提高了粉和蛋白质消化能力,无论是WF和NOF.
内源性成分的变化与物理化学性质和消化行为的差异直接相关.

结论:

全谷物,特别是WF,由于其成分,表现出固有的较低的粉和蛋白质消化能力.
针对性地去除或修改内源成分可以优化全谷物面粉的消化特性.
研究结果为开发增强全谷物食品产品提供了宝贵的见解,改善了营养生物可用性.

关键词:

可消化性可消化性脂质脂质是一种聚醇是一种多醇.蛋白质蛋白质是一种蛋白质.全粒谷物全粒谷物贝塔-葡萄糖是什么?

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