优化脱枝粉的再结晶:度对抗性粉形成和结构性质的影响
Han Hu1, Baicun Chen1, Huang Zhang2
1State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
Food chemistry
|August 7, 2025
概括
用pullulanase酶对麦粉的酶性水解显著增加了耐性粉 (RS) 含量. 在最佳条件下,通过修改粉链长度和结晶度,获得了59.25%的RS,增加了6.9倍.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 碳水化合物化学 碳水化合物化学
背景情况:
- 耐性粉 (RS) 提供健康益处,包括改善血糖控制.
- 状小麦粉的结构对提高RS含量提出了挑战.
- 酶解枝是修改粉特性的一种有前途的方法.
研究的目的:
- 调查酶化水解时间和粉度对麦粉中耐性粉形成的影响.
- 通过pullulanase治疗来确定增强RS含量的最佳条件.
- 了解状小麦粉的结构变化导致RS增加.
主要方法:
- 麦粉在不同的水解时间 (1-12小时) 和粉度 (5-50%) 下用pullulanase处理.
- 分析了粉链长度 (聚合程度).
- 确定了晶度和晶体结构 (A+V型).
- 量化了耐性粉 (RS) 的含量.
主要成果:
- 8小时的酶解水解显著增加了A (DP 6-12) 和B1 (DP13-24) 链,DP13-24是最丰富的 (52.21%).
- 一个50%的粉度导致了79.54%的结晶度的脱粉.
- 优化的工艺实现了59.25%的耐性粉含量,比原生粉 (8.85%) 增加了6.9倍.
结论:
- 优化的酶解水解和再结晶条件有效地增强了麦粉中耐性粉的形成.
- 具体的粉链长度分布和高晶度对于高RS含量至关重要.
- 这项研究为开发具有增强耐性粉的功能性食品提供了基础,以改善健康结果.
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