Li Yun, Niu Liya, Sun Chao, Tu Jin, Xiao Jianhui
School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China.
Jiangxi Province Key Laboratory of Tuberous Plant Biology, Jiangxi Agricultural University, Nanchang, China.
J Sci Food Agric. 2023 Dec;103(15):7775-7784. doi: 10.1002/jsfa.12875. Epub 2023 Aug 4.
In a study to explore the utilization of polyphenols in complex digestive systems, starch-based vermicelli was employed as the carrier and matcha (MT) was used as the source of polyphenols. Four percent MT was extruded with A-, B-, and C-type starch of rice, sweet potato, and mung bean to prepared starch vermicelli rice starch vermicelli (RSV), sweet potato starch vermicelli (SPSV), and mung bean starch vermicelli (MBSV), respectively. The multi-scale structure of starch, the digestive kinetics of starch, and the bioaccessibility of polyphenols during in vitro digestion were monitored.
Matcha did not change the crystal configuration of vermicelli, but increased the relative crystallinity of RSV. Vermicelli with MT possessed a more uniform structure, and the polydispersity index decreased from 3.85-4.89 to 2.56-3.69. However, these structural changes made only a limited contribution to delaying digestion. The detection of polyphenols during digestion revealed that the release of most polyphenols was accomplished in the first 20 min of digestion. The release amount was in the order RSV + MT > MBSV + MT > SPSV + MT, and reached 4.81-5.45 mg GAE g . Correspondingly, the activity of digestive enzyme decreased in the order RSV + MT < MBSV + MT < SPSV + MT. Consequently, MT significantly (P < 0.05) reduced the digestive rate of vermicelli, and the rapidly digested starch and predicted glycemic index of RSV + MT decreased from 71.28% to 56.31% and from 74.68 to 62.86, respectively. The released polyphenols were also the main source of the strong antioxidant capacity of vermicelli with MT.
These results provided a theoretical basis for using polyphenols to pursue healthy starch-based food. © 2023 Society of Chemical Industry.
在一项探索多酚在复杂消化系统中利用情况的研究中，以淀粉基粉丝为载体，以抹茶（MT）作为多酚来源。将4%的MT分别与大米、红薯和绿豆的A、B、C型淀粉进行挤压，制备出大米淀粉粉丝（RSV）、红薯淀粉粉丝（SPSV）和绿豆淀粉粉丝（MBSV）。监测了淀粉的多尺度结构、淀粉的消化动力学以及体外消化过程中多酚的生物可及性。
抹茶没有改变粉丝的晶体构型，但增加了RSV的相对结晶度。含MT的粉丝结构更均匀，多分散指数从3.85 - 4.89降至2.56 - 3.69。然而，这些结构变化对延缓消化的贡献有限。消化过程中多酚的检测表明，大多数多酚在消化的前20分钟内释放完成。释放量顺序为RSV + MT > MBSV + MT > SPSV + MT，达到4.81 - 5.45 mg GAE/g。相应地，消化酶活性顺序为RSV + MT < MBSV + MT < SPSV + MT。因此，MT显著（P < 0.05）降低了粉丝的消化率，RSV + MT的快速消化淀粉和预测血糖指数分别从71.28%降至56.31%，从74.68降至62.86。释放的多酚也是含MT粉丝强抗氧化能力的主要来源。
这些结果为利用多酚开发健康的淀粉基食品提供了理论依据。© 2023化学工业协会。
