College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China.
College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China.
Food Chem. 2024 Dec 1;460(Pt 2):140467. doi: 10.1016/j.foodchem.2024.140467. Epub 2024 Jul 15.
In this study, pullulanase-assisted bamboo leaf flavonoids (BLF) were employed to ameliorate limitations of fluidity and digestibility of cooked yam flour via physicochemical properties, digestion, structure and interaction analysis. The results showed that 1) Pullulanase-assisted BLF significantly increased the water solubility (9.02% → 69.38%) and inhibited the swelling (5.54 g/g → 2.29 g/g) during heating and cooling of yam flour, causing it to have liquid-like rheological properties (the tanδ tended to 1). 2) Pullulanase and BLF synergistically affected the anti-digestion of yam flour, reducing the estimated glycemic index to a lower level (58.27 → 48.26, dose-dependent of BLF). 3) Pullulanase-assisted BLF mainly interacted hydrophobic with various components, especially starch, increasing the short/long-range ordered structure of starch, changing the secondary structure of proteins, and forming a tight three-dimensional network structure. This study provided a theoretical foundation for the development of functional foods using yam flour and its potential application in liquid foods.
在这项研究中，采用普鲁兰酶辅助竹叶黄酮（BLF）来改善蒸煮过的芋粉的流动性和消化性差的问题，通过物理化学性质、消化、结构和相互作用分析。结果表明：1）普鲁兰酶辅助 BLF 显著提高了芋粉在加热和冷却过程中的水溶性（9.02%→69.38%）和抑制了其膨胀（5.54g/g→2.29g/g），使其具有液态流变特性（tanδ 趋于 1）。2）普鲁兰酶和 BLF 协同影响芋粉的抗消化性，使估计的血糖指数降低到更低水平（58.27→48.26，BLF 的剂量依赖性）。3）普鲁兰酶辅助 BLF 主要与各种成分（尤其是淀粉）发生疏水相互作用，增加了淀粉的短/长程有序结构，改变了蛋白质的二级结构，并形成了紧密的三维网络结构。本研究为开发以芋粉为基础的功能性食品提供了理论基础，并为其在液体食品中的潜在应用提供了参考。
