了解粉-蛋白相互作用对粉消化和在热剪切加工下逆向降解的同步调节作用
Yingying Li1, Zhongchao He1, Yuan Tu1
1Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Carbohydrate polymers
|January 29, 2024
概括
粉与蛋白质的相互作用,特别是与豆蛋白的相互作用,可以提高耐性粉含量并减少退化. 本研究探讨了加工过程中的这些相互作用如何影响食品开发中的粉消化能力和质量.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生化学
- 材料科学 是一种材料科学.
背景情况:
- 粉的消化能力和退化是食品质量和营养的关键因素.
- 已知粉蛋白相互作用会影响这些特性,但它们的综合作用尚未完全理解.
- 热处理显著改变了粉的结构和特性.
研究的目的:
- 研究豆蛋白相互作用对栗子粉消化能力和逆向降解的同步影响.
- 了解热切割处理在调解这些粉蛋白相互作用中的作用.
- 探索开发改进粉食品的潜力.
主要方法:
- 修改后的栗子粉经过了用豆蛋白进行热切割加工.
- 分析了粉结构 (分子质量,有序结构,结晶性).
- 评估了粉的消化能力和逆向降解特性.
- 粉蛋白相互作用的特征是通过气结合和复杂的形成.
主要成果:
- 仅热切割加工就增加了粉的消化能力,并通过破坏粉结构来加速退化.
- 豆蛋白相互作用形成了粉蛋白复合体,增加了耐性粉含量.
- 这些相互作用在储存过程中抑制了有序结构的形成,减少了逆向降级的程度.
- 观察到同步调节粉消化和逆向降解.
结论:
- 在热切割加工下粉蛋白相互作用提供了一种方法,可以同时控制粉的消化性和逆降解.
- 这种方法增强了耐性粉的形成,并减轻了粉的退化.
- 研究结果为设计营养丰富,高品质的粉食品提供了宝贵的见解.
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