Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada; Department of Nutrition and Health, China Agricultural University, Beijing, China.
Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada.
Food Chem. 2022 Dec 1;396:133649. doi: 10.1016/j.foodchem.2022.133649. Epub 2022 Jul 8.
The present study aimed to tackle research gaps regarding how infrared heating affected macro- and micronutrients of lentil flours from seeds varying in size. Infrared treatments reduced resistant starch contents of lentil flours from 26.1-33.6% to 6.0-17.8%, increased protein digestibility from 73.6-75.0% to 78.2-82.2%, and enhanced soluble dietary fiber contents from 6.1-7.8% to 7.4-10.3%. Infrared treatments did not alter the primary limiting amino acid of Greenstar and Imvincible lentil flours (tryptophan) but changed that of Maxim to methionine + cysteine at 150 °C heating. Regarding micronutrients, the thermal modifications decreased the levels of heat-labile B vitamins, including B (thiamine), B (niacin), and B (mainly 5-methylterahydrofolate), consistent with reducing α-amylase activity to an undetectable level in all the three lentil flours. The novel findings from this research will be meaningful for the agri-food industry to utilize infrared processing as an effective and clean-label approach to improving the nutritional profiles of lentil and other flours.
本研究旨在解决有关红外加热如何影响大小不同的小扁豆种子的宏观和微量营养素的研究空白。红外处理将小扁豆面粉的抗性淀粉含量从 26.1-33.6%降低到 6.0-17.8%，将蛋白质消化率从 73.6-75.0%提高到 78.2-82.2%，并将可溶性膳食纤维含量从 6.1-7.8%提高到 7.4-10.3%。红外处理并没有改变 Greenstar 和 Invincible 小扁豆面粉的主要限制氨基酸（色氨酸），但将 Maxim 加热到 150°C 时的限制氨基酸改为蛋氨酸+半胱氨酸。关于微量营养素，热改性降低了不耐热的 B 族维生素的水平，包括 B（硫胺素）、B（烟酸）和 B（主要是 5-甲基四氢叶酸），这与三种小扁豆面粉中的α-淀粉酶活性降低到无法检测的水平一致。这项研究的新发现对于农业食品行业来说具有重要意义，因为它可以利用红外处理作为一种有效且清洁标签的方法来改善小扁豆和其他面粉的营养状况。
