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来自加兰加的棒状粉:物理化学性质,精细结构和体外消化能力

Shanshan Li¹, Rui He¹, Jiaqi Liu¹

¹Hainan Provincial Key Laboratory for Research and Development of Tropical Herbs, School of Pharmacy, Hainan Medical University, Haikou 571199, China.

Foods (Basel, Switzerland)

|June 19, 2024

概括

这项研究比较了galangal粉 (AOS,AGS) 和生粉 (ZOS),揭示了不同的结构和消化特性. 这两种galangal粉都显示出高耐性粉含量,使它们在食品应用中具有价值.

科学领域:

食品科学食品科学食品科学
碳水化合物化学碳水化合物化学
生物化学生物化学

背景情况:

非传统的粉具有独特的功能性质.
与生粉相比,Galangal (Alpinia officinarum,Alpinia galanga) 粉没有得到充分的研究.
了解粉的特性对于食品成分开发至关重要.

研究的目的:

研究和比较Alpinia officinarum Hance粉 (AOS) 和Alpinia galanga Willd粉 (AGS) 的物理化学,结构和消化特性.
评估它们作为功能成分的潜力,特别是它们的耐性粉含量.
为提供与广泛研究的生 (Zingiber officinale) 粉 (ZOS) 的比较分析.

主要方法:

从galangal和生根茎中提取粉.
物理化学性质的表征 (提取速率,形状,结晶度,粉糖含量,链条长度,膨胀力,溶解度,热性质,质).
对消化特性进行分析,重点关注耐性粉 (RS) 和缓慢消化粉 (SDS) 含量.

主要成果:

AOS和AGS的提取速度低于ZOS,但基本成分相似.
在形态上,AOS和AGS是长长的,而ZOS是圆的.
AOS和ZOS是C型粉;AGS是A型粉.
与AGS相比,AOS表现出更高的结晶度,粉糖含量和粉糖链长度.
AGS显示了最高的粘度,AOS显示了最低的粘合温度,ZOS显示了较低的峰值/谷底粘度.
这三种粉都显示了耐性粉 (RS) 和缓慢消化粉 (SDS) 的高理想含量 (81.0582.58%).

结论:

与生粉 (ZOS) 相比,Galangal粉 (AOS,AGS) 具有不同的物理化学和结构性质.
在AOS和AGS中的高RS和SDS含量凸显了它们作为食品工业中有价值的功能成分的潜力.
这项研究为进一步探索和应用生家族粉提供了必要的数据.

关键词:

加兰加加兰加加兰加加兰加兰加兰加兰加兰加兰加兰加兰加兰加兰加兰加兰加兰加兰加兰加兰加兰加兰加兰加兰加兰加兰加兰加兰加兰加兰加兰加兰加微型结构是微型结构.根茎粉根茎粉非传统的棒状粉是一种非传统的粉.

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