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脂氨酸复合物增强了香基油脂凝饼干中的耐性粉含量

Xiaohan Chen¹, Weifei Wang²

¹Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

International journal of biological macromolecules

|August 18, 2024

概括

饼干中的基于莉莉 (CW) 的oleogel可以增加粉的消化能力. 将橄二甲基甘油 (ODS) 添加到基于CW的oleogel饼干中,降低了粉的消化能力和血糖指数,提供了更健康的面包店替代品.

科学领域:

食品科学食品科学食品科学
营养生物化学营养生物化学
面包技术面包技术

背景情况:

基于花 (CW) 的油脂凝正在作为制品中的黄油替代品进行探索.
未经修改的基于CW的油脂凝可能会增加粉的消化能力,造成健康问题.
调查减轻CW基oleogel饼干中粉消化能力增加的方法至关重要.

研究的目的:

为了评估橄二甲基甘油 (ODS) 对基于CW的oleogel饼干中粉消化能力的影响.
了解脂质-氨酸复合体在调节粉消化中的抗酶机制.
评估ODS对基于CW的oleogel饼干的物理化学特性和血糖反应的影响.

主要方法:

在体外粉消化性分析以量化缓慢消化粉 (SDS) 和耐性粉 (RS).
在人体内进行体内血糖指数 (GI) 测试.
用X射线衍射 (XRD),差分扫描热度计 (DSC) 和富里埃变换红外光谱 (FTIR) 进行结构和热分析.

主要成果:

与黄油饼干相比,使用ODS (DCW/ODS-35) 的饼干显示SDS和RS增加了27.72%.
在DCW/ODS-35饼干中,中等血糖指数为68.
XRD,DSC和FTIR分析证实,ODS有助于脂氨糖复合体的形成,并改变了饼干结构.

结论:

橄二甲基甘油 (ODS) 有效地降低了基于香 (CW) 的粉饼干中的粉消化能力.
脂质-氨酸复合物的形成是降低粉消化的关键机制.
含有ODS的基于CW的油脂凝在饼干配方中提供了一个有希望的,更健康的替代品.

关键词:

甲基甘油油的使用方法脂质-粉素复合体的复合物这是Oleogel的产品.粉的消化能力

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