机械性质对含在水凝中的粉在体外动态消化的影响
Zaitian Wang1, Hiroyuki Kozu1,2, Kunihiko Uemura2
1Institute of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan.
Journal of the science of food and agriculture
|December 25, 2023
概括
机械性质,特别是骨折菌株,显著影响粉水凝的体外胃肠道消化. 水凝中较高的骨折应变减少了胃分解,并影响了营养素的生物可访问性,为食品加工提供了洞察力.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
背景情况:
- 研究了含粉的水凝 (HCSs) 的体外动态胃肠道消化,作为固体食品营养物质消化的模型.
- 强调需要了解机械性质对食品消化的影响,以处理应用.
研究的目的:
- 评估机械特性 (骨折应力和应力) 如何影响粉水凝的体外胃肠道消化.
- 确定这些特性对胃分解,胃排空和粉水解的影响.
主要方法:
- 准备了四种类型的HCS,具有不同的断裂应力 (17.420.9 kPa和55.557.6 kPa) 和断裂应力 (25.428.5%和53.757.4%).
- 在模拟胃和小肠消化后评估了胃分解程度,胃排空动力学和粉水解.
主要成果:
- 减少骨折应变 (<30%),显著减少水凝胃分解和改变颗粒排空.
- 粉水解受到骨折应变的显著影响,超过70%的空粉没有被消化.
- 断裂应变,而不是断裂应力,是影响HCSs粉消化能力的主要机械性质.
结论:
- 当骨折应变超过30%时,HCS的胃分解,空化和粉水解会被抑制.
- 在体外胃肠道中,HCS的消化取决于机械性质,不论其营养含量如何.
- 研究结果表明,在设计具有受控营养物质生物可访问性的加工食品方面,有潜在的应用.
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