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用不同程度的聚合因林丰富的谷物食品的质量特征:一篇综述
Maria Grazia Melilli1, Carla Buzzanca2, Vita Di Stefano3
1National Council of Research, Institute of Biomolecular Chemistry (CNR-ICB), Catania, Italy.
Carbohydrate polymers
|March 2, 2024
概括
食中的胰岛素是一种纤维,提供了许多健康益处,包括降低心血管疾病风险. 它的聚合度会影响其在面包和意大利面等强化食品中的功能性和益生菌作用.
科学领域:
- 食品科学与营养 食品科学与营养
- 饮食纤维研究 饮食纤维研究
- 功能性食品 功能性食品
背景情况:
- 在水果,蔬菜和谷物中丰富的食纤维对健康至关重要,特别是在预防心血管疾病方面.
- 胰岛素及其衍生物,如果醇糖 (FOS),是经过充分研究的纤维,具有显著的营养益处.
- 胰岛素是一种线性β(2-1) 果糖,其聚合程度各不相同,影响其特性.
研究的目的:
- 审查因林的聚合程度作为食纤维的重要性.
- 探索氨酸的功能,健康益处,分类和食品工业应用.
- 检查添加因林对强化食品的影响,包括感官和技术方面的影响.
主要方法:
- 文献综述,重点关注胰岛素的特性和应用.
- 分析了关于胰岛素在强化食品 (如意大利面和面包) 中的作用的研究.
- 对不同程度的胰岛素聚合物对食品特性影响的研究进行评估.
主要成果:
- 胰岛素增强营养价值,充当甜味剂,并替代脂肪/碳水化合物,降低血糖指数而不影响味道或质地.
- 胰岛素表现出成熟的双生菌和益生菌作用,促进结肠中短链脂肪酸的产生.
- 含有不同聚合度的胰岛素的强化食品,包括无质面包,表现出不同的感官,技术和感官特征.
结论:
- 胰岛素的聚合程度是影响其作为食纤维的功能和健康益处的关键因素.
- 胰岛素是一种多功能成分,可用于开发具有改善营养特征的更健康,强化食品.
- 为了优化其益处,需要进一步研究胰岛素在各种食物基质中的应用,包括无质选择.
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