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使用煮熟的米粉和乳化配方,形成和体外粉消化性粉氨基酸脂复合物

Masatsugu Tamura¹, Akira Fujimoto², Sakura Nagashima¹

¹School of Agriculture, Utsunomiya University, 350, Mine Machi, Utsunomiya 321-8505, Japan.

|January 10, 2025

概括

将乳化配方 (EMF) 添加到米粉 (CRS) 中,会改变粉结构,增加耐性粉,降低血糖指数. 这会影响粉的整体消化能力和物理性质.

科学领域:

食品科学食品科学食品科学
碳水化合物化学碳水化合物化学
营养科学营养科学

背景情况:

粉脂复合物 (ALC) 的形成影响了粉的特性.
粉的消化能力是营养价值和健康结果的关键因素.
乳化配方可以改变食物矩阵结构和相互作用.

研究的目的:

调查乳化配方 (EMF) 对粉脂复合物 (ALC) 形成的影响.
为了评估米粉 (CRSs) 的粉消化能力和物理特征的变化,添加了EMF.
为了确定改变CRS属性的最佳EMF度.

主要方法:

米粉 (CRS) 用不同的EMF度 (0%, 5%, 10%) 制备.
分析了脂质含量 (总,非粉,粉).
用光谱分析 (FTIR) 来评估结构变化.
测量了粉的消化性参数 (快消化的粉,耐性粉,水解度).
评估了粒子大小和表面粘度.

主要成果:

添加EMF增加了总脂和粉脂含量,但没有影响非粉脂.
光谱数据表明,在电磁场中,CRS的结构发生了变化.
在度>5%的EMF下降了快速消化的粉和估计的葡萄糖指数.
耐性粉含量和颗粒大小随着EMF添加 (>5%) 增加.
表面粘度保持不变,而CRS显示较薄,圆,无形结构与陷.

结论:

乳化配方有效地改变了米粉的结构.
增加抗性粉和降低血糖指数表明潜在的健康益处.
在调整粉消化能力和物理性质以适用于食品应用方面,EMF显示出前景.

关键词:

估计的葡萄糖指数.Lysophosphatidylcholine 溶解胺基胆的使用情况微观结构的微观结构非粉脂类的非粉脂类耐药粉是一种耐药粉.粉脂质是粉脂质中的一种.

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