Srichuwong Sathaporn, Curti Delphine, Austin Sean, King Roberto, Lamothe Lisa, Gloria-Hernandez Hugo
Nestlé Research Center, PO Box 44, Vers-chez-les-Blanc, CH-1026 Lausanne, Switzerland.
Nestlé Research Center, PO Box 44, Vers-chez-les-Blanc, CH-1026 Lausanne, Switzerland.
Food Chem. 2017 Oct 15;233:1-10. doi: 10.1016/j.foodchem.2017.04.019. Epub 2017 Apr 6.
Minor grains such as sorghum, millet, quinoa and amaranth can be alternatives to wheat and corn as ingredients for whole grain and gluten-free products. In this study, influences of starch structures and other grain constituents on physicochemical properties and starch digestibility of whole flours made from these grains were investigated. Starches were classified into two groups according to their amylopectin branch chain-length: (i) quinoa, amaranth, wheat (shorter chains); and (ii) sorghum, millet, corn (longer chains). Such amylopectin features and amylose content contributed to the differences in thermal and pasting properties as well as starch digestibility of the flours. Non-starch constituents had additional impacts; proteins delayed starch gelatinization and pasting, especially in sorghum flours, and high levels of soluble fibre retarded starch retrogradation in wheat, quinoa and amaranth flours. Enzymatic hydrolysis of starch was restricted by the presence of associated protein matrix and enzyme inhibitors, but accelerated by endogenous amylolytic enzymes.
高粱、小米、藜麦和苋属植物等小粒谷物可作为小麦和玉米的替代品，用作全谷物和无麸质产品的原料。在本研究中，研究了淀粉结构和其他谷物成分对这些谷物制成的全粉的物理化学性质和淀粉消化率的影响。淀粉根据其支链淀粉分支链长度分为两组：（i）藜麦、苋属植物、小麦（较短链）；（ii）高粱、小米、玉米（较长链）。这种支链淀粉特征和直链淀粉含量导致了面粉在热学和糊化性质以及淀粉消化率方面的差异。非淀粉成分有额外影响；蛋白质会延迟淀粉糊化和糊化过程，尤其是在高粱面粉中，而高水平的可溶性纤维会抑制小麦、藜麦和苋属植物面粉中的淀粉回生。淀粉的酶促水解受到相关蛋白质基质和酶抑制剂的存在的限制，但会被内源性淀粉酶加速。
