拉米纳林调节不同晶体粉的长期逆行相关的水迁移行为,并调节它们的结构和消化特性
Jinhan Su1, Yingru Xu1, Yingyu Zhao2
1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China.
Food research international (Ottawa, Ont.)
|February 7, 2026
概括
拉米纳林 (LM) 通过改变水的迁移,影响粉的退化和消化能力. 在玉米粉中,LM抑制了水的运动,增加了缓慢消化的粉,但在土豆粉中,LM促进了水的运动,增加了耐性粉.
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 是一种材料科学.
背景情况:
- 粉的退化和消化能力对于食品质地和血糖反应至关重要.
- 了解水的迁移是控制粉功能性质的关键.
研究的目的:
- 为了研究拉米纳林对粉逆向降解和消化能力的影响.
- 阐明水迁移机制在这些过程中的作用.
- 检查具有不同晶体类型 (A,B,C) 的粉.
主要方法:
- 研究了拉米纳林 (LM) 对玉米粉 (CS),马粉 (PS) 和莲花粉 (LS) 的影响.
- 分析了长期逆行 (7天) 和体外消化能力.
- 使用水分 (受限与自由) 调查的水迁移模式.
主要成果:
- LM抑制了CS中的水迁移,增加了缓慢消化粉 (SDS) 和减少了耐性粉 (RS).
- LM促进了PS中的水迁移,导致了更有序的结构和增加了RS.
- 根据LS的度,LM调节了LS中的水迁移,增加了SDS和RS.
结论:
- 拉米纳林通过影响水的迁移来调节粉的退化和消化能力.
- 根据粉晶体类型 (A,B,C) 的不同,LM的影响有所不同.
- 拉米纳林显示出潜在的功能性修改粉类食品的潜力.
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