在水解过程中,中国洋粉-康雅糖复合物的动态结构变化:依赖时间的消化调节的分子决定因素
Meijuan Xu1, Ting Suo2, Yanjin Chen2
1College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450000, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Food research international (Ottawa, Ont.)
|December 6, 2025
概括
康杰克葡萄甘 (KGM) 通过稳定其结构,保护中国粉免受快速消化. 这种相互作用增加了耐性粉 (RS),并促进了渐进的葡萄糖释放,帮助了血糖平衡.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 粉-果糖甘 (KGM) 复合物的结构性质是已知的,但它们的消化产品随着时间的推移是未知的.
- 了解消化过程中的粉-KGM相互作用对于开发功能性食品成分至关重要.
研究的目的:
- 调查KGM在酶化水解过程中对中国粉的时间依赖的保护作用.
- 分析水解产品在20分钟和120分钟的结构变化,以了解KGM的作用.
主要方法:
- 粉-KGM复合物是使用热水处理 (HMT) 制备的.
- 进行了酶性水解,并在特定时间点 (20分钟和120分钟) 分析了水解产品.
- 结构分析包括FT-IR光谱和葡萄糖透析阻滞指数测量.
主要成果:
- 通过涂覆粉颗粒和稳定无形区域,KGM显著减少了快速消化粉 (RDS) 和增加了耐性粉 (RS).
- 原生粉呈现出快速的RDS降解,而粉-KGM复合物呈现出缓慢消化粉 (SDS) 的逐渐降解.
- 结构性证据包括增加的晶状片厚度,更高的葡萄糖透析阻滞指数,以及新的FT-IR峰值.
结论:
- 在消化过程中,KGM作为粉的保护剂,主要通过结.
- 基质的分子结构受到KGM复杂化的影响,对于确定消化行为至关重要.
- 粉-KGM复合物显示出作为功能成分的潜力,用于管理血糖反应和设计控制葡萄糖释放的食品.
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