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在不同冷解周期下的不同聚合度的寡糖与小麦粉相互作用后,小麦粉的多尺度结构和性质的变化
Juanjuan Guo1,2,3, Zengming Huang4, Peilin Chen1,3
1College of Oceanology and Food Sciences, Quanzhou Normal University, Quanzhou, Fujian 362000, China.
Food chemistry: X
|May 19, 2025
概括
像糖 (SUC) 这样的寡糖类通过减少颗粒大小和保存营养物质,在结解周期中保护小麦粉. 它们还降低了粉的结晶性,并提高了食品中的剪切阻力.
科学领域:
- 食品科学与技术 食品科学与技术
- 碳水化合物化学 碳水化合物化学
背景情况:
- 在多个冷解 (FT) 周期中,小麦粉经历了显著的物理化学变化.
- 这些变化包括营养物质的降解和粉结构的改变,影响食品质量.
研究的目的:
- 在重复的FT循环后,研究葡萄糖 (STA),拉芬糖 (RAF) 和糖糖 (SUC) 对小麦粉特性的影响.
- 评估这些寡糖类对粉完整性和营养成分的保护作用.
主要方法:
- 小麦粉被处理为16% (w/w) 的STA,RAF或SUC.
- 样品经历了多次冷解周期.
- 分析了物理化学性质,包括粒子大小,营养含量,分子顺序,结晶性,凝化,消化性,胀和粘度等.
主要成果:
- 所有测试的寡糖都减少了粉颗粒大小和减轻了营养物质的降解.
- 寡糖类降低了粉糖含量,结晶性,短距离分子秩序,凝化度和快速消化的粉.
- 颗粒膨胀被抑制,导致粘度降低和剪切阻力提高. 糖 (SUC) 在保存粉和营养物质方面最有效,而糖 (STA) 在降低晶度和稳定粘度方面表现出色.
结论:
- 寡糖有效地保护小麦粉结构和内源性营养素免受结解引起的损伤.
- 糖和葡萄糖在保护粉完整性和修改质性质方面具有明显的好处.
- 研究结果支持使用寡糖类来提高冷小麦粉食品的质量和稳定性.
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