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豆蛋白分离液解剂对粉在挤出过程中的结构和功能性质的影响
Miaomiao Shi1, Shanghai Chen2, Ziyang Liu2
1College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou 450001, PR China.
International journal of biological macromolecules
|December 11, 2024
概括
在挤出过程中将大豆蛋白分离水解盐 (SPH) 添加到粉 (YS) 中,可以提高粉的结晶性,并增加耐性粉含量. 这种修改增强了粉的特性,并降低了体外消化能力.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 粉 (YS) 是一种常见的食品成分,具有不同的消化能力.
- 蛋白质水解酸具有改变食物矩阵特性的潜力.
研究的目的:
- 在挤出过程中调查粉 (YS) 和大豆蛋白分离水解剂 (SPH) 之间的相互作用.
- 评估SPH对挤出麦粉 (EYS) 的物理化学性质和体外消化能力的影响.
主要方法:
- 用不同的SPH度对YS进行挤出处理.
- 使用X射线衍射,拉曼光谱,微分扫描热度计,粒子大小分析,SEM和共聚焦显微镜进行分析.
- 在体外粉消化性测试.
主要成果:
- 添加SPH增加了EYS的相对晶度和短距离排序.
- SPH增强了EYS的热性能,降低了溶解度,粘度和颗粒大小.
- 通过阻碍酶获取,SPH显著增加了耐性粉含量,从8.31%增加到23.39%.
结论:
- 在挤出过程中,SPH有效地修改了麦粉的特性.
- SPH和EYS之间的相互作用导致增强耐性粉的形成.
- 这种基于挤出的修改为粉功能化提供了一种新的方法.
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