Department of Food Science, National Chiayi University, No. 300 Syuefu Road, Chiayi City, 600355, Taiwan R.O.C.
Department of Food Science, National Chiayi University, No. 300 Syuefu Road, Chiayi City, 600355, Taiwan R.O.C..
Plant Foods Hum Nutr. 2023 Sep;78(3):604-612. doi: 10.1007/s11130-023-01096-0. Epub 2023 Aug 30.
There is growing interest in developing low glycemic alternatives to starchy foods. In this study, two emulsifiers, namely sodium stearoyl lactylate and egg yolk, were incorporated into the formulation of noodles (EYN and SSLN), and their effects on V-amylose formation, digestibility and structural characteristics of the noodles were investigated. The emulsifiers facilitated V-amylose formation in the noodles, indicated by the complexing indices. The EYN and SSLN exhibited markedly high resistant starch contents compared to the control noodle. The logarithm of slope plot analysis showed that the EYN and SSLN had low first-phase rate constants compared to the control noodles, suggesting a barrier effect to digestive enzymes exerted by V-amylose. The SSLN and EYN displayed a mixture of B- and V-type patterns with higher crystallinities and two distinct spectral features of the bands at 2854 cm and 1746 cm compared to the control noodles. Polarized light micrographs of the SSLN and EYN exhibited vague contours of numerous irregularly shaped starch fragments with strong birefringence. These results suggest that forming V-amylose crystals in the SSLN and EYN was responsible for their increased resistance to digestion through reformulating emulsifiers in modifying their nutritional functionalities.
人们越来越感兴趣的是开发低血糖指数的淀粉替代物。在这项研究中，两种乳化剂，即硬脂酰乳酸钠和蛋黄，被纳入面条的配方（EYN 和 SSLN）中，并研究了它们对面条中 V-直链淀粉形成、消化率和结构特性的影响。乳化剂促进了面条中 V-直链淀粉的形成，这可以通过络合指数来表示。与对照面条相比，EYN 和 SSLN 表现出明显较高的抗性淀粉含量。斜率对数图分析表明，与对照面条相比，EYN 和 SSLN 的第一阶段速率常数较低，这表明 V-直链淀粉对消化酶具有屏障作用。SSLN 和 EYN 显示出 B-和 V-型混合模式，与对照面条相比，具有更高的结晶度和在 2854cm 和 1746cm 处的两个明显的带光谱特征。SSLN 和 EYN 的偏光显微镜照片显示出许多不规则形状的淀粉碎片的模糊轮廓，具有强烈的双折射。这些结果表明，在 SSLN 和 EYN 中形成 V-直链淀粉晶体是导致它们通过重新配方乳化剂来增加其消化抗性的原因，从而改变其营养功能。
