绿色香耐性粉:作为对抗某些疾病的功能成分的有希望的潜力
Haroon Munir1, Hamza Alam1, Muhammad Tahir Nadeem1
1Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Faisalabad Pakistan.
绿色香是富含抗性粉 (RS) 的丰富来源,是一种有益的多糖. 加工方法提高RS的结构和功能,提供潜在的健康益处和食品中的应用.
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
- 农业科学 农业科学
背景情况:
- 绿色香面粉富含耐性粉 (RS),一种有价值的多糖,粉含量约为70%.
- 食品行业对绿色香面粉越来越感兴趣,因为它含有高的RS (约30%) 和适合粉食品配方.
- 绿色香的RS含量高于其他食物来源和谷物.
研究的目的:
- 审查绿色香抗性粉 (GBRS) 的重要性和应用.
- 突出RS结构和功能修改处理技术的进步.
- 提高人们对GBRS在食品中的成分,提取和未来潜力的认识.
主要方法:
- 关于绿色香抗性粉的科学文献的综述.
- 对RS修改的各种加工技术 (例如热湿,自,挤出,酶处理) 的分析.
- 评估GBRS的功能性质和健康影响.
主要成果:
- 绿色香是RS的主要来源,对食品应用具有重大潜力.
- 处理技术有效地改变RS结构,技术功能和生理效应.
- GBRS表现出有益的功能特征 (粘贴,热,纹理) 和潜在的健康益处 (癌症,肥胖,糖尿病控制).
结论:
- 绿色香耐性粉 (GBRS) 由于其高含量和多功能性质,对食品行业具有重大前景.
- 先进的处理方法可以优化GBRS,以提高技术功能和生理效益.
- GBRS显示出作为肠道健康和治疗慢性疾病的益生菌/益生菌的潜力,为未来的食品产品提供了进一步的研究.
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