在各种热处理下,白豆蛋白-玉米粉复合物的结构,物理化学和体外消化能力
Xiuli Wu1, Xuexu Wu1, Xiaojia Zhang1
1College of Food Science and Engineering, Changchun University, Changchun, Jilin 130022, China.
Food research international (Ottawa, Ont.)
|January 8, 2025
概括
白色豆蛋白 (KBP) 显著增加了玉米粉中耐性粉 (RS) 的含量. 热处理与KBP相结合进一步增强RS,为低血糖指数的食品开发提供了潜力.
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:
- 外源蛋白质可以影响粉的消化速度.
- 在热处理下对蛋白质对粉消化影响的系统研究有限.
研究的目的:
- 研究白豆蛋白 (KBP) 和热处理对玉米粉消化能力的影响.
- 通过分子对接来评估KBP与α-氨酶的相互作用.
主要方法:
- 玉米粉和KBP混合物经过物理混合,热水处理,回火和干热处理.
- 分析了耐性粉 (RS) 含量,粉含量,热稳定性和粉颗粒完整性.
- 进行了分子对接模拟,以建模KBP-α-氨酶相互作用.
主要成果:
- 添加KBP增加了RS含量,从5.16%增加到12.65%.
- 热湿和回火处理进一步提高了RS,分别为19.74%和18.74%.
- KBP减轻了干热对消化能力的影响,保护了粉颗粒,并抑制了凝化和逆向降解.
结论:
- 白豆蛋白在修改粉的消化能力和结构方面发挥着重要作用.
- KBP与粉的相互作用及其保护作用表明其在开发低血糖指数食品方面的潜在应用.
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