不充分利用的中国无种子面包果粉的多层次结构和体外消化动力学
Bo Li1, Xiaoai Chen2, Yutong Zhang3
1Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; School of Medicine and Health, Harbin Institute of Technology, Herbin, Heilongjiang, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, China; National Tropical Plant Germplasm Resource Bank Sub-bank of Woody Grain Germplasm Resources, Hainan 571533, China.
International journal of biological macromolecules
|October 17, 2024
概括
中国无种子面包粉 (SBS和XBS) 显示了影响消化的多种结构. SBS具有较低的血糖指数和更高的耐性粉,有利于管理II型糖尿病和高脂血症.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 营养科学 营养科学
背景情况:
- 之前的研究发现,中国无种子面包果种类中未充分利用的粉中存在显著的生理化学差异.
- 需要对两个特定的中国无种子面包果物种的多尺度结构和消化动力学进行进一步的研究.
研究的目的:
- 为了比较中国无种子面包果的多尺度结构和消化动力学,香料和饮料研究院物种 (SBS) 和兴隆物种 (XBS).
- 阐明结构-消化性关系,并评估它们作为抗性粉来源的潜力.
主要方法:
- 分析粉的结构性质,包括糖基键含量,侧链组,双螺旋含量,均性,分子量,多态性,无形含量,块块大小和片厚度.
- 测量粘合性能,如最终粘度,粘合温度和凝化度等.
- 确定消化动力学,速率常数和葡萄糖指数.
主要成果:
- 与XBS相比,SBS表现出更高的α-1.6糖键含量,自由侧链组,双螺旋含量,同质性,分子量,V型多态性,最终粘度,粘合温度和凝化度.
- 与XBS相比,SBS表现出较低的无形含量,块块大小,半晶状层厚度,速率常数 (0.73h-1),以及葡萄糖指数 (65.17) .
- 无论SBS和XBS都含有比美国和非洲面包果物种更高的耐药粉.
结论:
- 中国无种子面包粉 (SBS和XBS) 具有作为抗性粉来源的有利特性.
- SBS和XBS之间的结构差异影响它们的消化动力学和血糖反应.
- 这些粉有潜力开发功能性食品,以帮助预防或管理II型糖尿病和高脂血症.
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