玉米中的水溶性半纤维素的抑制作用,具有不同分子重量的玉米对小麦粉的消化能力
Zhimin Ma1, Yifan Sheng2, Xiaoxue Liu1
1Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.
Food chemistry
|March 7, 2025
概括
高分子量玉米半纤维素 (CBH-H) 有效地抑制小麦粉的消化和逆行. 这种功能成分降低粘度,降低酶活性,并改善耐性粉含量,用于更健康的食物.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生化学
- 营养科学 营养科学
背景情况:
- 食纤维,如玉米半纤维素 (CBH),可以调节粉消化.
- 了解CBH分子量对粉性质的影响对于食品应用至关重要.
研究的目的:
- 研究不同分子量玉米半纤维素 (CBH-H,CBH-M,CBH-L) 对小麦粉消化的影响.
- 阐明CBH与粉和消化酶相互作用背后的机制.
主要方法:
- 在不同温度下对粉粘度和逆向降解的分析.
- 使用光光谱学研究CBH与α-amylase和amyloglucosidase的相互作用.
- 在体外和体内评估粉消化和食后葡萄糖反应.
主要成果:
- CBH-H显著抑制了峰值和逆转粘度 (49.3%和44.0%),并减少了粉的逆向降解.
- CBH-H改变了酶排放峰值,降低了α-氨基酶和氨基葡萄糖酶活性 (至71.2%和67.7%).
- CBH-H表现出粉消化的最大抑制,产生了31.1%的耐性粉,并将血糖降低了47.5%.
结论:
- 高分子量CBH (CBH-H) 是粉消化和逆向降解的强有力的抑制剂.
- CBH-H的机制涉及改变粉结构并降低消化酶活性.
- 通过CBH-H,可以开发功能性粉食品,并改善血糖控制.
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