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康杰克葡萄甘纤维干扰菌的消化:物理特性和冷解研究
Sha Li1, Shaohua Ma1, Jing Li1
1College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China.
结解周期改变不溶性康杰克纤维 (KF) 的特性,增强其抑制粉消化的能力. 在 KF KF 中.
科学领域:
- 食品科学 食品科学 食品科学
- 饮食纤维研究 饮食纤维研究
- 生物化学 生物化学
背景情况:
- 不溶性康杰克纤维 (KF) 具有很高的吸收能力,并影响食物消化.
- 肯德基的健康益处的确切机制需要进一步研究.
研究的目的:
- 为了研究冷解 (FT) 周期对KF特性的影响.
- 为了检查修改后的KF如何影响胃的消化.
主要方法:
- 使用不同的FT周期准备KF.
- 分析的物理性质:水分,吸收,胀,质地.
- 评估对粉水解和酶吸收的影响.
主要成果:
- FT循环减少了KF孔径和体积,增加了结合的水.
- 在FT循环后,KF硬度和性显著增加.
- 由于酶吸收 (17.35%),KF抑制了粉水解 (35.51%).
结论:
- 通过FT循环对KF的物理性质的修改会影响菌的消化.
- 粉的吸收能力是它对粉消化抑制作用的关键.
- 增加的FT周期加剧了KF对粉消化的抑制作用.
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