完好无损的脉冲骨干细胞的结构和组成变化决定了粉的体外消化动力学
Shahid Ahmed Junejo1, Junwen Luo1, Li Ding2
1School of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China.
脉冲的组成和结构显著影响了粉的消化. 细胞壁,蛋白质和纤维含量的多种差异影响了粉的有效分解,解释了脉冲的原因.
科学领域:
- 植物科学 植物科学
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
背景情况:
- 豆类是主要的食物来源,提供显著的营养价值.
- 了解豆类中的粉消化对于管理血糖反应至关重要.
- 脉冲成分和结构的变化可能会影响粉的消化能力.
研究的目的:
- 调查封装粉中的组成,形态和结构变异对体外消化速度和程度的影响.
- 阐明与脉冲消费相关的典型低血糖反应的机制基础.
主要方法:
- 从各种脉冲品种中分离煮熟的骨干细胞.
- 粉,蛋白质,食纤维,细胞大小和细胞壁厚度的表征.
- 使用C120. 测量体外粉水解速率和程度.
- 皮尔森的相关性分析,以确定影响粉水解的因素.
主要成果:
- 在粉 (52.2-71.6%),蛋白质 (11.4-22.1%),食纤维 (11.5-25.1%),细胞大小 (85-176微米) 和细胞壁厚度 (1.6-3.7微米) 中观察到显著的品种间差异.
- 可以降低粉的结晶度,但一些品种 (跑步豆,红色豆) 仍然保留了残留的双折射和更高的结晶度 (3.5-8.5%).
- 粉水解变化很大 (C120 = 23.1-71.4%),在厚壁,富含蛋白质和纤维的细胞中消化有限,在薄壁细胞中水解更加均.
- 度变化,结晶性,银酸,粉含量和细胞壁厚度是粉水解的显著负相关物.
结论:
- 粉在豆类中的消化能力受到多重重叠的组成和结构障碍的限制.
- 这些发现提供了对脉冲消费后观察到的典型低血糖反应的机制性见解.
- 了解这些障碍可以帮助开发具有量身定制的营养益处的豆类食品.
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