紫山药粉替代小麦粉对面团中淀粉体外消化率的影响。
Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread.
机构信息
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, 300457, China.
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China.
出版信息
Food Chem. 2019 Jun 30;284:118-124. doi: 10.1016/j.foodchem.2019.01.025. Epub 2019 Jan 16.
This study aimed to investigate the effect of purple yam (Dioscorea alata L.) flour substitution for wheat flour on in vitro starch digestibility of wheat bread. The enzyme-resistant starch content increased from 34.9% for wheat flour bread to 41.3% for bread made with 70% wheat flour and 30% purple yam flour. Meanwhile, the content of rapidly digestible starch and slowly digestible starch decreased with the addition of purple yam flour in the bread. The results from differential scanning calorimetry, X-ray diffraction, polarized light and scanning electron microscopy showed that purple yam starch granules were not completely disrupted during bread baking. The fluorescence intensity of α-amylase and amyloglucosidase was reduced in bread made with purple yam flour. The decreased digestibility of starch in bread made with purple yam flour was due to the relatively intact starch granules from purple yam flour and possibly an inhibitory effect on digestive enzymes by purple yam flour.
本研究旨在探讨紫芋（Dioscorea alata L.）粉替代小麦粉对面团中淀粉体外消化率的影响。与仅用小麦粉制作的面包相比，用 70%的小麦粉和 30%的紫芋粉制作的面包的抗性淀粉含量从 34.9%增加到 41.3%。同时，随着面包中紫芋粉的添加，快速消化淀粉和缓慢消化淀粉的含量减少。差示扫描量热法、X 射线衍射、偏光显微镜和扫描电子显微镜的结果表明，在面包烘焙过程中，紫芋淀粉颗粒并未完全被破坏。用紫芋粉制作的面包中α-淀粉酶和淀粉葡萄糖苷酶的荧光强度降低。用紫芋粉制作的面包中淀粉消化率降低，是由于紫芋粉中的淀粉颗粒相对完整，以及紫芋粉可能对消化酶有抑制作用。
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