红芸豆储存过程中植酸水解动力学及其对难煮性形成的影响。
Kinetics of phytate hydrolysis during storage of red kidney beans and the implication in hard-to-cook development.
机构信息
KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium; Jomo Kenyatta University of Agriculture and Technology (JKUAT), Department of Food Science and Technology, P.O. Box 62,000-00200, Nairobi, Kenya.
出版信息
Food Res Int. 2022 Sep;159:111581. doi: 10.1016/j.foodres.2022.111581. Epub 2022 Jun 27.
In this study, the kinetics of phytate (inositol hexaphosphate, InsP) hydrolysis by endogenous phytase in red kidney beans stored at varying conditions of temperature (25-42 °C) and moisture content (6.9-14.5%) was determined and the potential role in hard-to-cook (HTC) development was evaluated. In addition, the concept of glass transition temperature (T) was assessed and correlated against the rate of phytate hydrolysis. Under the conditions studied, phytate hydrolysis during storage was mainly influenced by storage temperature and time with limited influence of storage moisture content whereby the highest and lowest storage temperatures (42 °C and 25 °C) resulted in the highest and lowest hydrolysis rates (0.058 ± 0.003 and 0.003 ± 0.001 week). Hydrolysis of phytate resulted in formation of lower inositol phosphates, inositol pentaphosphate (InsP) representing an intermediate whose concentration increased with storage time and temperature. The relationship between the rate of InsP hydrolysis and storage above the overall T (T - T) was moisture content dependent implying that this difference did not fully explain InsP hydrolysis. Nevertheless, for each moisture content, the rates of InsP hydrolysis during storage were strongly correlated (r > 0.98, p < 0.05) with rates of HTC development signifying that InsP hydrolysis facilitates HTC development in beans.
在这项研究中，测定了在不同温度（25-42°C）和水分含量（6.9-14.5%）条件下储存的红芸豆内源植酸酶对植酸（肌醇六磷酸，InsP）水解的动力学，并评估了其在难煮（HTC）发展中的潜在作用。此外，还评估了玻璃化转变温度（T）的概念，并将其与植酸水解速率相关联。在所研究的条件下，储存过程中的植酸水解主要受储存温度和时间的影响，储存水分含量的影响有限，其中最高和最低储存温度（42°C 和 25°C）导致最高和最低水解速率（0.058±0.003 和 0.003±0.001 周）。植酸的水解导致形成较低的肌醇磷酸盐，肌醇五磷酸（InsP）是一种中间产物，其浓度随储存时间和温度的增加而增加。InsP 水解速率与整体 T 以上（T-T）储存之间的关系取决于水分含量，这意味着这种差异并没有完全解释 InsP 水解。尽管如此，对于每个水分含量，储存期间 InsP 水解的速率与 HTC 发展的速率呈强相关（r>0.98，p<0.05），这表明 InsP 水解有助于豆类中 HTC 的发展。
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