蛋白质类型、含量和聚合度对高粱面条体外消化淀粉的影响。
Influence of protein type, content and polymerization on in vitro starch digestibility of sorghum noodles.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
出版信息
Food Res Int. 2021 Apr;142:110199. doi: 10.1016/j.foodres.2021.110199. Epub 2021 Feb 4.
The impacts of protein type, content and polymerization on in vitro starch digestibility of cooked sorghum noodles were investigated. Results showed that addition of exogenous proteins decreased the starch hydrolysis rate. The noodles added wheat protein (WP) exhibited the highest amount of resistant starch, followed by whey protein isolate (WPI) and egg white protein (EWP). In each group, the hydrolysis kinetic parameters were the lowest when protein addition amounts were 5% WP, 3% EWP and 3% WPI, respectively. These changes were ascribed to the interactions of starch-proteins and protein-proteins, as proved by the enhancement of protein polymerization and starch short-range structure. The increase of protein polymerization degree induced by disulfide cross-links reduced the starch digestion rate of noodles. Additionally, the confocal laser scanning microscope observations demonstrated that the strengthening of protein network had a positive effect on decreasing starch digestibility by preventing the accessibility of enzymes to starch.
研究了蛋白质类型、含量和聚合度对熟高粱面条体外消化淀粉的影响。结果表明，添加外源蛋白质会降低淀粉的水解速率。添加小麦蛋白（WP）的面条表现出最高的抗性淀粉含量，其次是乳清蛋白分离物（WPI）和蛋清蛋白（EWP）。在每组中，当蛋白质添加量分别为 5% WP、3% EWP 和 3% WPI 时，水解动力学参数最低。这些变化归因于淀粉-蛋白质和蛋白质-蛋白质的相互作用，这可以通过蛋白质聚合度的增强和淀粉短程结构的证明。二硫键交联诱导的蛋白质聚合度的增加降低了面条的淀粉消化率。此外，共聚焦激光扫描显微镜观察表明，通过防止酶与淀粉接触，增强蛋白质网络对降低淀粉消化率有积极作用。
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