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颗粒大小在调节粉消化能力和纹理性质中的作用 在麦面包模型系统中
Marianna Tagliasco1, Guillem Font2, Stefano Renzetti3
1Department of Agricultural, Food, Environmental and Animal Sciences, Via Sondrio 2/A, University of Udine, 33100 Udine, Italy.
麦粉颗粒大小会影响面包的质地和粉的消化. 较大的颗粒保持完整的细胞,减少粉消化,而较小的颗粒损害细胞壁,增加消化能力.
科学领域:
- 食品科学 食品科学 食品科学
- 谷物科学 谷物科学
- 营养科学 营养科学
背景情况:
- 面粉中的完整细胞群可以减少谷物产品中粉的消化.
- 麦的细胞壁比小麦更厚,这表明粉消化减少的潜力,但这种效应尚未得到充分理解.
研究的目的:
- 调查麦面粉颗粒大小对面包质地和粉消化能力的影响.
- 为了确定较大的麦粉颗粒是否保持完整的细胞群并影响粉消化.
主要方法:
- 用不同颗粒大小 (大,中,小) 的生麦粉制造模型面包.
- 使用了纹理形状分析 (TPA),Englyst的粉消化的方法,聚焦激光扫描显微镜 (CLSM) 和模拟消化图像分析.
主要成果:
- 用大和中等大麦粉颗粒制成的面包保留了完整的细胞群,与来自小颗粒的不同.
- 与小颗粒粉相比,大颗粒和中颗粒粉中的粉消化能力较低.
- 来自较大的颗粒的面包的凝聚力较小,在消化过程中更多地分解,并且显示出较高的粉消化能力.
结论:
- 面包质地在体外粉消化能力方面发挥着至关重要的作用.
- 通过适当的颗粒大小选择保存完整的麦细胞群是调节粉消化的关键.
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