Instituto Politécnico Nacional, CEPROBI, Yautepec, Morelos, Mexico.
Instituto Politécnico Nacional, CEPROBI, Yautepec, Morelos, Mexico.
Food Chem. 2018 Oct 15;263:201-207. doi: 10.1016/j.foodchem.2018.04.075. Epub 2018 Apr 22.
The microstructure of cooked gluten-free pasta depends on the ingredients used, and this microstructure affects the starch hydrolysis (SH), the release of phenolic compounds (PC) and their antioxidant capacity (AC). The aim of this study was to evaluate the SD and bioaccessibility of PC during in vitro gastrointestinal digestion of gluten-free pasta and its relationship with the microstructure. The highest SH was during the intestinal phase (≈60%), but pasta with the highest content of unripe plantain and chickpea presented the lowest release of PC (≈60%). The insoluble dietary fibre could be responsible (≈12.5%) for these effects. The cooked pasta showed high AC in the intestinal phase. Regions with gelatinized starch granules in a less dense protein network and other regions with intact or swollen granules surrounded by a protein network were observed. The starch digestion and bioaccessibility of PC were related to the structure of the matrix.
烹饪后的无麸质面食的微观结构取决于所使用的成分，而这种微观结构会影响淀粉水解（SH）、酚类化合物（PC）的释放及其抗氧化能力（AC）。本研究旨在评估无麸质面食在体外胃肠道消化过程中的 SD 和 PC 的生物利用度及其与微观结构的关系。在肠内阶段 SH 最高（约 60%），但含有最高比例未成熟芭蕉和鹰嘴豆的面食中 PC 的释放量最低（约 60%）。不溶性膳食纤维可能对此有影响（约 12.5%）。在肠内阶段，煮好的面食具有很高的 AC。观察到淀粉颗粒糊化、蛋白网络密度较低的区域和其他区域，这些区域中颗粒完整或膨胀，周围有蛋白网络。淀粉消化和 PC 的生物利用度与基质的结构有关。
