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在热加工过程中包括蛋白质水解酸减轻了由粉制成的基于粉的二进制矩阵的粉消化

Mengqian Xiang¹, Zihang Cheng¹, Yanyu Chen²

¹Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China; Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

International journal of biological macromolecules

|December 25, 2023

概括

在热加工过程中将大豆蛋白水解酸添加到粉中,可以增强矩阵的稳定性,并抑制粉的消化,增加耐性粉 (RS) 含量. 这一发现对于开发更健康的食品成分至关重要.

科学领域:

食品科学食品科学食品科学
材料科学是一种材料科学.
生物化学生物化学

背景情况:

含有粉和蛋白质的主食经过热处理.
了解蛋白质水解酸如何影响粉结构和消化后处理是有限的.

研究的目的:

研究不同水解度的大豆蛋白分离水解剂 (SPIH) 对热加工玉米粉 (CS) 基质的结构和粉消化的影响.
评估SPIH在改变粉系统的热稳定性和网络结构方面的作用.

主要方法:

使用玉米粉 (CS),大豆蛋白分离物 (SPI) 和SPIH (5-60分钟水解) 制备基于粉的二元矩阵.
分析热稳定性,网络结构 (使用R995/1022) 和耐性粉 (RS) 含量.
对SPI和SPIH对粉消化抑制的影响进行比较.

主要成果:

包括SPI或SPIH增加了热稳定性 (1.9-10.8倍更高的故障可见性),并创建了更密集的网络,减少了短距离的订单 (R995/1022减少到15.3%).
在二进制系统中,粉消化被抑制,SPI或SPIH含量增加导致更高的耐性粉 (RS) 水平.
在CS-SPI复合体 (10:3 w/w) 中,RS从9.89%增加到16.69%.
SPIH表现出比SPI更强的抑制作用,可能是由于较小的分子尺寸增强相互作用,CS-SPIH 60矩阵 (10:3 w/w) 达到最高的RS含量 (19.07%).

结论:

用大豆蛋白成分,特别是化物热处理粉,显著改变基质结构并提高热稳定性.
SPIH有效地抑制了粉的消化,导致抗性粉的形成增加,为开发具有改善消化能力和健康益处的功能性食品成分提供了潜力.

关键词:

可消化性可消化性粉与蛋白质的相互作用结构结构是一个结构.

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