在凝化和消化酶处理后,嵌入的玉米粉的结构,热量和营养特性
Wenjuan Feng1, Xiao Zhou1, Bo Pan2
1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China.
Journal of the science of food and agriculture
|September 9, 2025
概括
玉米粉的酸封装成微球改善了热稳定性和消化能力. 这种仿生方法增加了耐性粉含量,为开发新型食品产品提供了潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物材料工程 生物材料工程
- 生物化学 生物化学
背景情况:
- 了解粉的行为对于开发具有特定营养特性的食品至关重要.
- 在热和酶条件下研究了原生玉米粉 (NCS) 和粉陷入的微球.
研究的目的:
- 研究原生玉米粉和生物仿真粉陷入的微球的结构和性质变化.
- 评估热和酶处理对粉凝化,消化能力和热稳定性的影响.
主要方法:
- 使用酸盐封装制备生物模拟粉捕获的微球.
- 热处理和酶性水解 (氨解) 的应用.
- 使用双折射,热分析 (DSC) 和酶动力学分析结构变化的分析.
主要成果:
- 酸盐封装导致粉不完全凝化,但增强了热稳定性和结构完整性.
- 微球由于酸盐屏障而显示出降低的粘合粘度和改变的酶动力学 (更高的Vm,增加的Km).
- 消化性分析显示,微球中的快消化粉 (RDS) 显著下降,慢消化粉 (SDS) 和耐性粉 (RS) 增加.
结论:
- 酸盐封装有效地增强了粉的热特性.
- 生物模拟粉陷入的微球显示了缓慢消化和耐性粉含量增加.
- 这种封装策略为制造基粉食品成分提供了一个有前途的途径,这些食品成分具有修改的营养特征.
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