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将发芽的狼纳入玉米基挤出物:重点关注粉的消化性,矩阵结构和物理化学性质

Ciro Baruchs Muñoz-Llandes¹, Heidi María Palma-Rodríguez², María de Jesús Perea-Flores³

¹Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Rancho Universitario, Tulancingo, de Bravo Hidalgo, Mexico; Área Académica de Química (AAQ), Universidad Autónoma del Estado de Hidalgo, Ciudad del Conocimiento, Mineral de la Reforma, Hidalgo, Mexico.

|June 29, 2024

概括

将芽的Lupinus angustifolius面粉纳入玉米挤出物中,可以提高缓慢消化的粉含量,并改变结构性质. 这种修改影响了热和粘贴特性,表明营养质量得到了改善.

科学领域:

食品科学食品科学食品科学
营养科学营养科学
材料科学材料科学材料科学

背景情况:

玉米挤出物被广泛消费,但可以有快速的粉消化.
狼 (Lupinus angustifolius) 是一种豆类,具有潜在的营养益处.
发芽可以改变面粉的功能性质.

研究的目的:

评估芽的Lupinus angustifolius面粉对玉米挤出物的影响.
分析粉消化性,形态,热性和粘合性能的变化.
了解微观结构与功能特征之间的关系.

主要方法:

玉米挤出物以不同时间的发芽狼面粉 (3,5,7天) 制备.
采用了粉消化性,X射线衍射 (XRD),里埃变换红外光谱 (FTIR) 和差分扫描热量计 (DSC).
评估了微观结构分析和粘贴特性.

主要成果:

使用7天发芽的狼粉 (EG7) 的挤出物显示,缓慢消化的粉 (10.56%) 显著增加.
与未发芽的对照 (EUG) 相比,发芽的面粉挤出物中的结晶度增加了多达20%.
FTIR和XRD揭示了分子和结构的变化,包括特定的衍射角度 (2θ = 11.31, 16.60, 19.91, 33.04).
观察到粉蛋白相互作用,影响热和粘贴性质.

结论:

芽和挤出Lupinus angustifolius面粉显著改变了玉米的挤出性质.
这些修改对粉的消化能力和结构特征产生了积极的影响.
这些发现表明,挤出产品的营养质量可能会提高.

关键词:

结晶性是指结晶性是指结晶性.可消化性粉的粉挤出挤出挤出发芽发芽发芽发芽卢平是个流浪汉微观结构的微观结构粘度和物理化学性能粘度和物理化学性能

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