Zheng Zeqi, Stanley Roger, Gidley Michael J, Dhital Sushil
ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD 4072, Australia.
Centre for Food Innovation, University of Tasmania, Launceston, TAS 7250, Australia.
Food Funct. 2016 Feb;7(2):771-80. doi: 10.1039/c5fo01156f.
Gluten free pasta was made from raw banana flour in combination with vegetable gums and protein for comparison to pasta similarly made from wheat flour. After cooking, it was found that the banana flour pasta was less susceptible to alpha-amylase digestion compared to conventional wheat flour pasta. Release of glucose by alpha-amylase digestion followed first order kinetics with an initial rapid rate of digestion and a subsequent second slower phase. The structure of green banana pasta starch at the inner and outer pasta surfaces was observed under confocal laser scanning microscopy (CLSM) and the viscosities of the flour mixtures were measured by a Rapid Visco Analyser (RVA). The digestibility of banana flour pasta was found to be related, not only to the properties of the starch granules, but also to the protein network of the surrounding food matrix. The effects of gums and proteins on pasta formation and digestibility are discussed in the context of its potential use as a gluten free lower glycaemic alternative to conventional wheat based pastas.
无麸质意大利面由生香蕉粉与植物胶和蛋白质混合制成，用于与同样由小麦粉制成的意大利面作比较。烹饪后发现，与传统小麦粉意大利面相比，香蕉粉意大利面较不易被α-淀粉酶消化。α-淀粉酶消化导致的葡萄糖释放遵循一级动力学，消化初期速率较快，随后是较慢的第二阶段。在共聚焦激光扫描显微镜（CLSM）下观察了绿色香蕉粉意大利面内外表面的淀粉结构，并通过快速粘度分析仪（RVA）测量了面粉混合物的粘度。发现香蕉粉意大利面的消化率不仅与淀粉颗粒的特性有关，还与周围食物基质的蛋白质网络有关。在其作为传统小麦意大利面的无麸质低血糖替代品的潜在用途背景下，讨论了胶和蛋白质对意大利面形成和消化率的影响。
