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在体外消化和便发酵的粉-脂质复合物与不同的晶体形式通过挤出制备的粉-脂质复合物

Chen Chao¹, Rong Sun¹, Yueming Zhu¹

¹State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, China; School of Food Science and Engineering, Tianjin University of Science & Technology, 300457, China.

Carbohydrate polymers

|March 14, 2026

概括

通过挤出产生的玉米粉-酸复合物,显示消化减少和增强的益生菌效应. V_II型复合体显示出优异的短链脂肪酸生产,表明更好的肠道健康益处.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
微生物学微生物学

背景情况:

粉-脂质复合体影响消化能力和肠道微生物群.
挤出是一种修改粉结构的方法.
了解晶体形式 (V_I和V_II) 是它们功能性的关键.

研究的目的:

研究玉米粉-酸复合物的体外消化和发酵,这些复合物具有不同的晶体类型 (V_I和V_II).
评估挤出条件对复杂形成和结构的影响.
评估不同晶体形式的粉-脂质复合物的前生物潜力.

主要方法:

玉米粉-酸复合物的制备,使用挤出.
在体外酶化消化以评估氨基溶解.
在体外发酵消化的残留物以分析微生物群落和短链脂肪酸 (SCFA) 生产.

主要成果:

挤出条件决定了玉米粉-酸复合物的形成和晶体结构 (V_I或V_II).
与挤出的玉米粉相比,MS-LA复合物,特别是V_II类型,对氨解的敏感性较低.
复杂残留物的发酵产生了增加的SCFA,特别是丁酸盐,V_II类型的复合物显示出比V_I类型更大的SCFA产量.

结论:

通过挤出可以制备具有明显晶体形式 (V_I和V_II) 的粉脂化合物.
与V_I类型复合物相比,V_II类型复合物具有增强的益生菌特性,这是由于SCFA的产生更大.
这些发现凸显了定制粉脂复合结构改善肠道健康的潜力.

关键词:

黄糖酸盐是什么黄糖酸盐它的结晶形式.挤出 - 煮方法我们的肠道微生物群.在体外发酵发酵.粉-脂质复合体是一种粉-脂质复合体.

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