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在化和再结晶的高粉玉米粉中的结构变化及其在体外发酵过程中对肠道微生物群的影响

Hui Sun¹, Zhongda Du¹, Li Fan¹

¹College of Tea and Food Science, Wuyi University, Fujian 354300, PR China.

International journal of biological macromolecules

|January 18, 2025

概括

高氨糖玉米粉的基化产生耐性粉 (RS),具有更好的热稳定性和增强的短链脂肪酸 (SCFA) 生产. 这种改性粉对肠道微生物组成产生积极影响,有利于结肠健康.

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
微生物学微生物学

背景情况:

高氨糖玉米粉 (HAMS) 是耐药粉 (RS) 的前体.
耐性粉发酵产生短链脂肪酸 (SCFA),对肠道健康至关重要.
修改粉结构可以改变其物理化学特性和发酵行为.

研究的目的:

通过HAMS.的Butyrylation合成和表征3型耐药粉 (RS).
研究不同程度的替代对RS结构和热稳定性的影响.
评估化RS (BRS) 的体外发酵及其对肠道微生物群的影响.

主要方法:

在HAMS的丁化后,在4°C进行再结晶.
福里埃变换红外光谱 (FTIR) 用于结构分析.
对结构和热性质进行X射线衍射 (XRD) 和差分扫描热度计 (DSC).
在体外的人体便发酵试验.

主要成果:

丁化成功地将碳基集成到HAMS矩阵中,由FTIR证实.
BRS表现出一种独特的B型晶体结构,具有较高的相对晶度.
与HAMS.相比,BRS表现出较高的凝化温度的增强热稳定性.
在体外发酵BRS显著增加了SCFA的生产和调节肠道微生物群,促进有益的细菌,如Ligilactobacillus,Roseburia,Faecalibacterium和Bifidobacterium.

结论:

丁化是一种有效的方法,可以生产3型RS,具有更好的热稳定性和SCFA生产能力.
化程度会影响RS的结构特征和发酵性能.
BRS具有作为促进肠道健康和调节肠道微生物群的功能成分的潜力.

关键词:

基相关的再结晶粉发酵发酵是一个过程.我们的肠道微生物群.

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