由小麦内源性脂酶转化网棕酸到网醇减少维生素A的稳定性
Eline Van Wayenbergh1, Jonas Blockx2, Niels A Langenaeken1
1Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
Foods (Basel, Switzerland)
|January 11, 2024
概括
小麦能稳定维生素A (乙烯基棕酸),但其酶会降解维生素A. 烤小麦会去除这些酶,在储存期间显著改善维生素A的稳定性.
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
- 农业科学 农业科学
背景情况:
- 小麦是一种具有成本效益的食品成分,有可能稳定维生素A.
- 小麦中的内源酶可以对维生素A的稳定性产生负面影响.
- 了解这种酶作用对于食品配方至关重要.
研究的目的:
- 阐明小麦内源酶降低维生素A稳定性的机制.
- 为了比较本地和烤小麦干的稳定作用对网棕酸盐 (RP).
- 量化酶化水解对RP降解的贡献.
主要方法:
- 使用模型系统进行加速存储实验.
- 这些系统包括原生或烤的小麦,大豆油和网棕酸盐 (RP).
- 对RP保留,自由脂肪酸产生和脂质水解的分析.
主要成果:
- 与对照组相比,原生和烤的小麦均显著稳定了RP.
- 10天后的RP保留率为22% (原生) 和75% (烤),而没有的为0%.
- 小麦脂酶将网乙烯酸化为网醇和脂肪酸,解释了原生和烤稳定性之间的66%的差异.
结论:
- 烤小麦使内源酶失活,增强其稳定维生素A (乙烯基棕酸) 的能力.
- 小麦脂酶活性是维生素A在本地小麦的存在下稳定性降低的主要因素.
- 通过烤来禁用内源酶是利用小麦作为有效的维生素A稳定剂的关键.
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