Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Department of Food Science and Technology, Foshan University, Foshan 528000, China.
Food Chem. 2020 Jul 1;317:126452. doi: 10.1016/j.foodchem.2020.126452. Epub 2020 Feb 19.
A new water-soluble resistant dextrin (WSRD), fabricated by thermal-acid treatment following amylase hydrolysis from corn starch, was expected to strengthen the dietary fibers intake of flour products. This study was to investigate the effects of WSRD on flour processing quality, and further dissect its improvement mechanisms by farinographic and rheological analysis, SDS-PAGE, Fourier transform infrared spectroscopy, texture analyzer, etc. Results showed that WSRD greatly improved the viscoelasticity and strength of dough, which was predominantly contributed by its formation of gel-like networks. Meanwhile, the WSRD-induced increase of gluten aggregates and β-sheet conformation provided the structural basis for enhancing dough quality. Notably, WSRD greatly promoted the sensory appearance and crumb quality of baked breads. Moreover, the WSRD-treated breads resisted the hydrolysis of digestive fluid and enzymes. Therefore, WSRD can strengthen the processing qualities and nutritional values of flour products, which will broaden the application of the novel dietary fiber in flour industry.
一种新型的水溶性抗性糊精（WSRD），通过淀粉酶水解后再进行热酸处理从玉米淀粉中制备而成，有望增强面粉产品中膳食纤维的摄入量。本研究旨在探讨 WSRD 对面粉加工品质的影响，并通过粉质分析和流变学分析、SDS-PAGE、傅里叶变换红外光谱、质构分析仪等进一步剖析其改善机制。结果表明，WSRD 极大地提高了面团的粘弹性和强度，这主要归因于其形成的凝胶状网络。同时，WSRD 诱导的面筋聚集物和β-折叠构象的增加为增强面团质量提供了结构基础。值得注意的是，WSRD 极大地促进了烘焙面包的感官外观和内部结构的改善。此外，WSRD 处理过的面包能够抵抗消化液和酶的水解。因此，WSRD 可以增强面粉产品的加工品质和营养价值，这将拓宽新型膳食纤维在面粉行业中的应用。
