Rosas-Rivas J, Rodríguez-Huezo M E, Vernon-Carter E J, Alvarez-Ramirez J
Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa, CDMX, 09340, Mexico.
Departamento de Ingeniería Química y Bioquímica, Tecnológico Nacional de México, TESE de Ecatepec, Av. Tecnológico s/n esq. Av. Central, Col. Valle de Anáhuac, Ecatepec, Estado de México, C.P. 55210, Mexico.
Plant Foods Hum Nutr. 2025 Jan 21;80(1):41. doi: 10.1007/s11130-024-01283-7.
This study aimed to explore the effects of egg albumin protein addition (5, 15 and 20 g/100 g db) on the textural characteristics, as well as in the in vitro digestibility of protein and starch of wheat bread. Egg albumin addition resulted in smoother bread loaves as compared to traditional wheat bread. Reduced hardness and increased cohesiveness were correlated to the protein secondary structure, mainly with the content of β-sheets. The in vitro protein digestibility decreased with the albumin addition, suggesting the mediation of protein-starch interactions. The in vitro starch digestibility was also decreased, reflected in a huge decrease of the slowly digestible starch fraction, but with non-significant changes in the rapidly digestible starch fraction. The supplemented albumin can form a physical barrier around the starch granules, which hampers the access of the amylolytic enzymes to the starch chains. Overall, the results of this study suggest that the addition of egg albumin is a viable alternative for producing wheat bread with reduced glycemic index and improved nutritional properties.
本研究旨在探讨添加蛋清蛋白（5、15和20克/100克干基）对小麦面包质地特性以及蛋白质和淀粉体外消化率的影响。与传统小麦面包相比，添加蛋清蛋白使面包 loaf 更光滑。硬度降低和内聚性增加与蛋白质二级结构相关，主要与β-折叠的含量有关。体外蛋白质消化率随蛋清蛋白添加量的增加而降低，表明蛋白质-淀粉相互作用起到了介导作用。体外淀粉消化率也降低了，表现为缓慢消化淀粉部分大幅减少，但快速消化淀粉部分无显著变化。添加的蛋清蛋白可在淀粉颗粒周围形成物理屏障，阻碍淀粉酶与淀粉链接触。总体而言，本研究结果表明，添加蛋清蛋白是生产血糖指数降低且营养特性改善的小麦面包的可行替代方法。
