Guo Dongqi, Yin Xiuxiu, Cheng Huan, Chen Jianle, Ye Xingqian
National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, College of Food Science and Engineering, Tarim University, Alar 843300, China.
Foods. 2022 Jul 28;11(15):2253. doi: 10.3390/foods11152253.
Natural polysaccharides are new popular healthy food material, and the materials are widely used in various functional foods. The influences of polysaccharides from Glycyrrhiza uralensis on the quality and sensory properties of Chinese steamed bread (CSB), as well as the performance (starch digestion in vitro and starch staling) of CSB, were investigated in this study. The addition of Glycyrrhiza polysaccharide (GP) increased the specific volume of CSB in a dose-dependent manner, and the specific volume of CSB-2 was 2.55 mL/g. GP also contributed to the increase in hardness (from 1240.17 to 2539.34 g) and chewiness (893.85 to 1959.27 g) of fresh CSB. In addition, GP could maintain the integrity of the protein network within the CSB. The scores for sensory evaluation indicators of CSB-1 were relatively balanced. More importantly, the addition of GP altered starch digestive properties, and the content of the resistant starch (RS) was increased from 8.62 (CSB-0) to 43.46% (CSB-2). GP led to a significant reduction of the expected glycemic index (eGI) of CSB, and the eGI of CSB was decreased from 97.50 (CSB-0) to 73.8 (CSB-2), which was classified as a medium-GI (MGI) food. In addition, X-ray diffraction (XRD) and differential scanning calorimeter (DSC) revealed the addition of GP delayed the staling of CSB during storage. In general, adding the proper amount of GP could improve the quality of CSB and show the potential as a functional component of CSB to reduce the postprandial blood glucose level resulted by the CSB.
天然多糖是新型的热门健康食品原料，被广泛应用于各类功能性食品中。本研究考察了甘草多糖对中式馒头（CSB）品质和感官特性的影响，以及CSB的性能（体外淀粉消化和淀粉老化）。添加甘草多糖（GP）能以剂量依赖的方式增加CSB的比容，CSB-2的比容为2.55 mL/g。GP还使新鲜CSB的硬度（从1240.17 g增加到2539.34 g）和咀嚼性（从893.85 g增加到1959.27 g）有所提高。此外，GP能维持CSB内部蛋白质网络的完整性。CSB-1的感官评价指标得分相对均衡。更重要的是，添加GP改变了淀粉的消化特性，抗性淀粉（RS）含量从8.62%（CSB-0）增加到43.46%（CSB-2）。GP使CSB的预期血糖指数（eGI）显著降低，CSB的eGI从97.50（CSB-0）降至73.8（CSB-2），属于中血糖生成指数（MGI）食品。此外，X射线衍射（XRD）和差示扫描量热仪（DSC）显示，添加GP可延缓CSB在储存过程中的老化。总体而言，添加适量的GP可改善CSB的品质，并显示出作为CSB的功能成分以降低CSB引起的餐后血糖水平的潜力。
