高氨糖含量小麦面中的耐性粉部分承受了苛刻的热处理
Xianying Sha1, Zehua Liu1, Feiyang Zhang1
1College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China.
Carbohydrate polymers
|July 30, 2025
概括
由于独特的晶体结构,高氨糖小麦 (HAW) 面粉在经过苛刻的热处理后保留了耐性粉 (RS). 这一发现支持HAW面粉.
科学领域:
- 食品科学 食品科学 食品科学
- 碳水化合物化学 碳水化合物化学
- 材料科学 材料科学 材料科学
背景情况:
- 耐性粉 (RS) 提供健康益处,但在食品加工过程中经常被降解.
- 高氨糖小麦 (HAW) 面粉是RS的潜在来源.
- 了解加工过程中的RS稳定性对于食品应用至关重要.
研究的目的:
- 为了研究耐性粉 (RS) 在高粉 (HAW) 小麦面粉中的稳定性,在强烈蒸和油炸过程中.
- 阐明热应力下在HAW面粉中RS保留背后的结构机制.
主要方法:
- 在体外分析粉消化能力.
- 扫描电子显微镜 (SEM) 和共聚焦激光扫描显微镜 (CLSM).
- 极化光显微镜,热性质分析和X射线衍射 (XRD).
主要成果:
- 强烈的热处理使RS含量从53.7%降至23.2%.
- HAW粉颗粒保持了类似幽灵的形状,具有微弱的双折射,表明耐热的晶体结构.
- 氨脂复合物在治疗后形成晶体结构,抑制胀并保存RS.
结论:
- 高氨糖的小麦粉具有固有的结构,在严重的热处理过程中保护耐性粉.
- 氨脂复合物和耐热晶体结构是保持RS含量和颗粒完整性的关键.
- 这些发现支持在需要RS稳定性的加工食品中扩大HAW面粉的使用.
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