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挤出过程中粉降解和基粉复合的竞争效应:粉消化能力的温度依赖调节
Ruibin Wang1, Charles Stephen Brennan2, Huijing Li3
1Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China; College of Food Science and Technology, Hebei Agricultural University, Baoding, 071000, PR China; Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Lincoln 7647, New Zealand.
高温挤出形成了耐酶粉-醇复合物,降低了消化能力. 这种加工策略通过控制营养益处的结构变化,创造了消化缓慢的食物.
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:
- 粉的消化能力受到挤出的影响,但热量和剪切 (加速或抑制) 的主导作用尚不清楚.
- 挤出过程中的粉-醇相互作用可以增强或阻碍酶性水解.
研究的目的:
- 调查挤出温度和含量如何影响粉-粉复合和随后的粉消化能力.
- 为了确定热诱导的粉降解或粉-醇复合是否主导挤出过程.
主要方法:
- 黑麦粉的冷 (40°C) 和热 (90°C) 挤出,取物度不同 (0.50-2.00%).
- 对挤出材料的分子和晶体结构的分析.
- 在体外消化试验测试以评估粉水解速率和消化能力.
主要成果:
- 热挤出增加了粉的凝化和碎片化,但促进了V型粉-烯酸复合物的形成.
- 这些复合物增强了V型结晶性,尽管增加了分子降解,但降低了水解率和消化能力.
- 观察到醇与粉素和短粉素链的复合.
结论:
- 在高温挤出过程中进行受控的分子降解可以促进耐酶粉-醇复合物的形成.
- 这为开发消化缓慢的食物提供了一种新的加工策略,通过优化营养优势的结构过渡来开发消化缓慢的食物.
- 调整结构变化,而不仅仅是尽量减少粉分解,是营养益处的关键.
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