粉结构化和加工对粉食品中多的生物可访问性的影响:一篇综述
Monserrat Hernández-Bautista1, Tomy J Gutiérrez2, Juscelino Tovar3
1Instituto Politécnico Nacional (IPN), Centro de Desarrollo de Productos Bióticos (CEPROBI), Yautepec, Morelos 62731, Mexico.
Food research international (Ottawa, Ont.)
|April 23, 2025
概括
粉和多的相互作用形成复合物,减少粉的消化和葡萄糖的吸收. 加工和多类型对这些相互作用及其对健康的影响具有关键影响.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 生物化学 生化学
背景情况:
- 粉是主要的饮食多糖和卡路里来源,其消化能力受到食品加工的影响.
- 功能性食品中的多对健康有益,但它们的生物可用性可能会受到粉相互作用的影响.
- 粉与多醇的相互作用影响了多醇的生物可访问性和粉消化率.
研究的目的:
- 审查粉多复合物的形成和对消化和生物可访问性的影响.
- 探索多结构和食品加工如何影响这些相互作用.
- 了解对葡萄糖释放和多醇生物可用性的影响.
主要方法:
- 使用Scopus数据库的文献综述,其中包含关键词"粉"和"多".
- 从食品科学和相关领域的高影响因素期刊中选择的文章.
- 对详细研究粉多复合物形成的研究进行分析 (VI,VIIa,VIIb类型).
主要成果:
- 粉-多醇相互作用形成晶体和状结构,调节粉消化.
- 这些复合物减少了粉对消化酶的可用性,降低了葡萄糖的释放和吸收.
- 聚烯的释放可以抑制α-氨基酶,进一步减缓粉消化,增加多烯的生物可访问性.
结论:
- 加工的类型和特定的多是粉多复合物形成的关键决定因素.
- 这些复合物显著改变了粉和多醇的营养和生理效应.
- 了解这些相互作用对于设计具有最佳健康益处的功能性食品至关重要.
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