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棘多提取物对玉米粉的物理化学特性和消化能力的影响

Ying Yuan¹, Ziqi Chai^1,2, Yuxue Zheng¹

¹College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.

Journal of food science

|January 23, 2024

概括

棘多醇修改了玉米粉,增加了缓慢消化和耐药的粉. 这导致小鼠的食后血糖水平显著降低,这表明健康食品应用的好处.

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

背景情况:

玉米粉是主要的碳水化合物来源.
聚是具有潜在健康益处的植物化合物.
改变粉的特性可以影响其消化和血糖反应.

研究的目的:

为了研究棘多提取物 (HPEs) 对玉米粉物理化学性质和消化能力的影响.
评估HPEs对粉消化和食后血糖水平的影响.

主要方法:

玉米粉与不同度的HPE (1-4%) 混合.
使用X射线衍射,FTIR,RVA和DSC分析了物理化学特性.
在体外和体外,评估了消化能力和血糖反应.

主要成果:

添加HPE促进了V型晶体粉的形成.
粘度降低,凝化温度由HPEs增加.
缓慢消化的粉和耐性粉含量显著增加 (分别为36.32%和33.32%).
在小鼠中,食后血糖峰值在服用黄多后显著下降.

结论:

棘多改变了玉米粉的结构和消化能力.
高密度粉增强了缓慢消化和耐性粉的形成.
棘多显示出开发更健康的粉食品产品的潜力,改善了血糖控制.

关键词:

玉米粉玉米粉是一种消化能力消化能力棘多提取物棘多提取物物理化学特性物理化学特性

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