Department of Food Science and Technology, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
Department of Food Science and Technology, National University of Singapore, Singapore 117543, Singapore.
Food Res Int. 2021 Jun;144:110355. doi: 10.1016/j.foodres.2021.110355. Epub 2021 Mar 29.
The present study aimed to better understand the metabolite release and rheological characteristics of sponge cake after in vitro digestion and the effect of Eucheuma as a fibre-rich flour replacer. Overall, 22 compounds including amino acids, saccharides, fatty acids, and other metabolites were identified based on nuclear magnetic resonance spectra. Principal component analysis and orthogonal projection to latent structures-discriminant analysis showed that Eucheuma reduced the release of amino acids and fatty acids. The released glucose from the EP20 sample (20% replacement of flour with Eucheuma) decreased by 35.4% in intestinal phases compared with the control cake. Eucheuma's in vitro effects on sponge cake digestion mainly reflected altered flow behaviour index. All samples showed solid-like behaviour and a decrease in viscoelastic moduli after digestion. This study forms the basis for future optimisation of food properties to control their digestive characteristics.
本研究旨在更好地了解海绵蛋糕在体外消化过程中的代谢物释放和流变特性，以及作为富含纤维的面粉替代品的 Eucheuma 的影响。总的来说，基于核磁共振谱，共鉴定出 22 种化合物，包括氨基酸、糖、脂肪酸和其他代谢物。主成分分析和正交偏最小二乘判别分析表明，Eucheuma 减少了氨基酸和脂肪酸的释放。与对照蛋糕相比，EP20 样品（Eucheuma 替代面粉 20%）中释放的肠道阶段葡萄糖减少了 35.4%。Eucheuma 对海绵蛋糕消化的体外影响主要反映在流变行为指数的改变上。所有样品在消化后均表现出固态行为和黏弹性模量的降低。本研究为未来优化食品特性以控制其消化特性奠定了基础。
