通过合物辅助开发和结构和功能性质的评估,将脱脂的米再循环转化为基于酸盐的面条
Siriyakorn Chantieng1, Vernabelle Balmori2, Kasinee Katelakha3
1Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, 10330, Thailand.
Current research in food science
|December 31, 2025
概括
这项研究使用酸盐封装将脱脂大米 (DRB) 上循环转化为功能面条. 凝改善了面条结构和生物活性化合物释放,表明营养效益增强和降低葡萄糖的影响.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 脱脂大米 (DRB) 是一种富含营养的副产品,其潜力未得到充分利用.
- 由于质地,稳定性和兼容性问题,DRB在食品中的直接使用受到限制.
- 通过功能性食品开发来提升DRB的价值,为减少废物提供了一种可持续的方法.
研究的目的:
- 通过使用基于酸盐的封装来回收DRB来开发功能性面条.
- 为了研究类化合物 (凝,焦油,) 对面条特性的影响.
- 评估对体外消化,醇释放和葡萄糖吸收的影响.
主要方法:
- 基于酸盐的面条配方,DRB和合物度各不相同.
- 使用响应表面方法的优化.
- 使用FT-IR,XRD和LC-MS-MS.等技术,对面条结构,质地和体外消化进行表征.
主要成果:
- 最佳配方:1.0%的DRB和1.0%的合物.
- 凝增强了拉伸强度,封装效率和基保留 (酸,酸).
- 基于凝的面条在体外显示出优异的蛋白质和释放,更高的抗氧化活性和更低的葡萄糖释放.
结论:
- 基于酸盐的面条提供了一种可持续的DRB回收利用方法.
- 凝显著改善了DRB组件的结构完整性,生物活性稳定性和生物可用性.
- 这种方法为功能性食品创新提供了一条新的途径,带来了更好的营养和健康益处.
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