纤维对粉在热水处理过程中的结构变化的影响:多尺度分析,以及对粉消化能力稀释效应的评估
1Department of Food Engineering, Middle East Technical University, Ankara, Turkey.
Journal of the science of food and agriculture
|February 21, 2024
概括
像胰岛素这样的食纤维可以改变粉的特性,但它们对消化能力的影响主要是由于在典型的食品加工过程中稀释效应而不是结构变化.
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.
背景情况:
- 食纤维 (DFs) 影响食品中的粉结构和功能.
- 消化不良食品对消化有好处,并可能降低血糖指数.
- 纤维类型影响粉的修饰和健康影响.
研究的目的:
- 研究短链和长链胰岛素和纤维素如何影响小麦粉结构.
- 分析这些纤维对粉消化的影响.
- 在加工过程中了解纤维粉相互作用.
主要方法:
- 组合差异扫描热度计,FTIR和XRD用于结构分析.
- 使用扫描电子显微镜检测形态变化.
- 评估水热处理后的粉消化能力.
主要成果:
- 胰岛素 (短链和长链) 显示出更高的水分保留和限制粉凝化的潜力.
- FTIR证实了粉与胰岛素的相互作用;SEM显示了形态变化.
- 纤维素没有影响粉的行为;结构变化没有显著改变除了稀释效应之外的消化能力.
结论:
- 多种分析工具对于全面的食品样本分析至关重要.
- 由于热处理的持续时间,因林限制凝化的潜力被克服了.
- 影响粉消化能力的主要因素是添加纤维的稀释效应.
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