添加各种补充剂对米的物理化学性质和粉消化能力的影响
Lin Wang1, Yidi Cai2, Peeraphat Prempree1
1Graduate School of Horticulture, Chiba University, 648, Matsudo, 271-8510, Chiba, Japan.
Scientific reports
|October 19, 2024
概括
在煮熟的米饭中添加菜油,瓦萨比和等补充剂会改变其质地并增加抗性粉 (RS). 这些由非共价相互作用驱动的变化表明粉的功能和消化能力发生了变化.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 营养科学 营养科学
背景情况:
- 米的质量受到各种因素的影响.
- 了解粉的消化性对于营养应用至关重要.
- 补充剂可以改变食物矩阵的特性.
研究的目的:
- 通过补充剂研究米的物理化学变化.
- 分析补充剂对大米质量和粉消化能力的影响.
- 为了阐明米粉和补充成分之间的相互作用.
主要方法:
- 用油菜油处理的米,干燥的瓦萨比和干燥的粉.
- 物理化学分析包括坚固度,厚度和粘性.
- 福里埃变换红外光谱 (FTIR) 和扫描电子显微镜 (SEM).
- 抗性粉 (RS) 含量的确定.
主要成果:
- 补充剂增加了大米表面的坚度,减少了厚度和粘性.
- FTIR揭示了非共价相互作用和结构变化.
- 由于富含油的相,蛋白质和多,SEM表示聚合.
- 在所有补充样本中,耐性粉 (RS) 含量显著增加.
结论:
- 补充剂的添加形成了粉素-客分子复合体,影响了粉的功能.
- 非共价相互作用在改变大米结构方面发挥着关键作用.
- 这些发现提供了关于粉-补充剂相互作用和影响粉消化能力的因素的见解.
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