解开由细胞壁和蛋白质基质组成的谷物物理障碍:从结构变化和粉消化中的洞察力
Xiaoyu Chen1, Ling Zhu1, Hui Zhang1
1National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
International journal of biological macromolecules
|September 11, 2024
概括
高地大麦是高地大麦的一种.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 植物生物学 植物生物学
背景情况:
- 谷物的物理结构,包括细胞壁和蛋白质矩阵,影响粉的消化.
- 会改变这些物理障碍,影响营养物质的生物可用性.
- 了解这些变化对于食品加工和健康至关重要.
研究的目的:
- 调查本地和熟制高地大麦 (HB),棕米 (BR) 和麦 (OA) 的物理障碍.
- 确定这些障碍对粉消化和耐性粉形成的贡献.
- 为了比较对不同谷物的物理特性和粉消化能力的影响.
主要方法:
- 原生和煮熟的核的微结构分析 (HB,BR,OA).
- 测量水吸附,凝化热量和硬度.
- 试验室粉消化试验量化耐性粉含量.
- 在和磨削后评估物理屏障完整性.
主要成果:
- 煮熟的核中的耐性粉含量有所不同:HB (45.05%) >OA (24.71%) >BR (10.30%).
- 高地大麦表现出较厚的细胞壁,较低的吸附水和较少的硬度减少后与麦和米相比.
- 煮熟的HB表现出最小的细胞壁变形和强大的蛋白质基质,有效地封装未消化的粉颗粒.
- 即使重磨的HB也保留了比完整的OA和BR更耐药的粉.
结论:
- 高地大麦核的物理障碍显著抑制了粉的凝化和消化.
- 谷物细胞壁厚度和蛋白质矩阵结构的差异会对粉消化能力产生不同的影响.
- 乙肝的坚固的物理结构有助于形成更高的抗性粉,影响其营养特征.
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