通过超声波调节豆中宏观营养素结构和消化能力的调节
Weiyan Xiong1, Gaurav Kumar1, Bin Zhang2
1Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical and Biological Engineering, Monash University, Clayton, VIC 3800, Australia.
Ultrasonics sonochemistry
|May 15, 2024
概括
超声处理通过破坏细胞壁来增强豆巨量营养素的消化能力,而不是通过改变粉或蛋白质结构. 这种绿色技术可以改善完整细胞中的营养生物可用性,而不会影响整个种子.
科学领域:
- 食品科学 食品科学 食品科学
- 绿色技术 绿色技术是一种绿色技术.
- 生物技术是生物技术.
背景情况:
- 超声处理是一种新兴的绿色技术,在食品应用中具有潜力.
- 超声波对孤立的宏分子的影响已知,但对完整的食物结构中的影响不太了解.
- 整个食物中的物理障碍可以影响超声波如何影响细胞组件.
研究的目的:
- 为了研究超声处理对粉和蛋白质结构以及完整的小豆细胞内的消化能力的影响.
- 为了确定超声处理是否导致分子降解或影响细胞结构.
- 了解超声波如何影响食物矩阵内的不同尺度上的营养物质生物可用性.
主要方法:
- 完整的小豆细胞经历了不同的超声处理时间.
- 进行了粉和蛋白质的结构分析.
- 进行了消化性测试,以测量营养素的可获得性.
- 检查了细胞壁完整性与超声波持续时间的关系.
主要成果:
- 粉和蛋白质的消化能力随着超声处理时间的延长而显著增加.
- 没有观察到粉或蛋白质的显著分子降解.
- 增加的超声波照射时间导致细胞壁的宏观结构损伤.
- 提高酶对宏观营养素的可访问性是由于细胞壁损伤造成的.
结论:
- 超声处理增强了小豆细胞中宏观营养素的消化能力,主要是通过细胞壁的破坏.
- 营养物质的生物可用性可以通过超声波调节,而不会改变粉和蛋白质的内在特性.
- 超声处理对整个食物结构 (如种子) 的影响很小,但会影响细胞组件内的营养可获得性.
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