高水静压对 катехин - 栗子粉复合物的物理化学和消化性能的影响
Runzheng Wang1, Chang Liu1, Kai Zhang2
1Engineering Research Center of Chestnut Industry Technology of the Ministry of Education, College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei 066004, China.
Food chemistry
|April 30, 2025
概括
高水静压 (HHP) 制造了甲素-栗子粉复合物,改善了它的性能. 这种处理增强了耐性粉和降低了消化能力,为更健康的食品提供了潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 是一种材料科学.
背景情况:
- 中国栗子含有丰富的粉,可能会导致血糖水平障碍,因为后的消化速度很快.
- 制定修改粉消化的策略对于管理代谢健康和创造功能性食品至关重要.
研究的目的:
- 使用高水静压 (HHP) 制备一个甲基素-栗子粉复合物 (CC-CS).
- 研究HHP处理对栗子粉的物理化学性质和消化能力的影响.
主要方法:
- 栗子粉 (CS) 使用高水静压 (HHP) 在600MPa和6%度中与catechin复合.
- 分析了包括可溶性,膨胀力,冷解稳定性和耐性粉含量的物理化学性质.
- 通过X射线衍射 (XRD) 和微分扫描热度计 (DSC) 评估结构变化.
主要成果:
- 在CC-CS.中,HHP治疗导致复杂化率为68.83%.
- 与原生CS相比,CC-CS复合体具有更高的溶解率 (18.13%) 和膨胀能力 (4.14%).
- 高粉治疗导致结解稳定性下降 (-16.48%),但耐性粉显著增加 (39.93%),表明消化能力降低.
- 结构分析显示,长距离秩序被破坏,结晶性降低,度变化 (ΔH) 降低,与软凝行为一致.
结论:
- 高酸是一种有效的方法,用于形成catechin-chestnut粉复合物.
- 用HHP处理的复合物表现出增强的物理化学特性和显著改善的抗消化性.
- 这项研究支持使用HHP技术从栗子产品中开发高质量,低消化率的粉食品.
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