湿热处理后淀粉-原花青素复合物对体外淀粉酶消化的稳定性。
Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processing.
机构信息
Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA.
University of Minnesota, Food Science and Nutrition Department, Saint Paul, MN 55108, USA.
出版信息
Food Chem. 2023 Sep 30;421:136182. doi: 10.1016/j.foodchem.2023.136182. Epub 2023 Apr 17.
Proanthocyanidins (PA) form poorly digestible complexes with starch. The study examined amylase degradation mechanism and hydrothermal stability of starch-PA complexes. Sorghum-derived PA was complexed with wheat starch, reconstituted into flour (10% gluten added) and processed into crackers and pancakes. In vitro digestion profile of the complexes and products were characterized. The starch-PA complexes retained more (34-84%) fragments with degree of polymerization (DP) > 6,000 after 120 min digestion than controls (0-21%). Debranching further revealed higher retention of DP 11 - 30 chains in the digested starch-PA complexes than controls, suggesting amylopectin complexation contributed to reduced starch digestion. Starch-PA complexes retained reduced digestibility (50-56% higher resistant starch vs controls) in the cracker, but not pancake model. However, removing gluten from the pancake formulation restored the reduced digestibility of the starch-PA complexes. The starch-PA complexes are stable to hydrothermal processing, but can be disrupted by hydrophobic gluten proteins under excess moisture conditions.
原花青素（PA）与淀粉形成不易消化的复合物。本研究考察了淀粉酶降解机制和淀粉-PA 复合物的水热稳定性。高粱来源的 PA 与小麦淀粉复合，重新制成面粉（添加 10%面筋），并加工成薄脆饼干和薄饼。对复合物和产品的体外消化谱进行了表征。与对照相比（0-21%），复合物在 120 分钟消化后保留了更多（34-84%）聚合度（DP）>6000 的片段。进一步的支链酶解表明，在消化的淀粉-PA 复合物中，DP11-30 链的保留率更高，这表明支链淀粉的复合有助于降低淀粉消化率。在薄脆饼干模型中，淀粉-PA 复合物的消化率降低（抗性淀粉比对照高 50-56%），但在薄饼模型中则不然。然而，从薄饼配方中去除面筋可恢复淀粉-PA 复合物的低消化率。淀粉-PA 复合物对湿热加工稳定，但在高水分条件下，可被疏水性面筋蛋白破坏。
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