Guo Wenxin, Yang Liyang, Shi Xinyu, Cong Xin, Cheng Shuiyuan, Li Linling, Cheng Hua
School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China.
National R&D Center for Se-Rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan 430023, China.
Food Chem X. 2024 Aug 25;23:101770. doi: 10.1016/j.fochx.2024.101770. eCollection 2024 Oct 30.
Chestnuts, despite their nutritional value, pose challenges in starch processing, digestion, and absorption. This study employed various color-fixing formulations and processing methods to simulate the digestion of both untreated and enzymatically hydrolyzed chestnut flour. Changes in starch properties, digestion characteristics, and estimated glycemic index (eGI) were analyzed to understand how enzymatic hydrolysis affects chestnut flour properties. The results showed that the browning of chestnut flour was the least when the mass ratio of vitamin C, citric acid, and EDTA-Na was 9:1:0.3. Following treatment with pullulanase and glucoamylase, the content of rapidly digestible starch decreased to 10 %, while the content of slowly digestible starch and resistant starch increased to 62 % and 27 %, respectively. The eGI value of chestnut flour after enzymatic hydrolysis increased to 61.85-65.14, the hydrolysis rate was 78.37 %-89.20 %, the water holding capacity was 5.3-8.6, the solubility was 51.33 %-58.33 %, and the swelling degree decreased to 2.21-3.33 mL/g.
尽管栗子具有营养价值，但在淀粉加工、消化和吸收方面存在挑战。本研究采用了各种固色配方和加工方法来模拟未处理和酶解栗子粉的消化过程。分析了淀粉性质、消化特性和估计血糖指数（eGI）的变化，以了解酶解如何影响栗子粉的性质。结果表明，当维生素C、柠檬酸和EDTA-Na的质量比为9:1:0.3时，栗子粉的褐变程度最小。经普鲁兰酶和糖化酶处理后，快速消化淀粉的含量降至10%，而缓慢消化淀粉和抗性淀粉的含量分别增至62%和27%。酶解后栗子粉的eGI值增至61.85-65.14，水解率为78.37%-89.20%，持水能力为5.3-8.6，溶解度为51.33%-58.33%，膨胀度降至2.21-3.33 mL/g。
