Park Jae-Geun, Ye Sang-Jin, Oh Seon-Min, Shin Jae-Sung, Bae Ji-Eun, Choi Hyun-Wook, Baik Moo-Yeol
Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea.
Food Processing Research Group, Korea Food Research Institute, Wanju-gun, Jeonju 55365, Republic of Korea.
Gels. 2024 Dec 26;11(1):6. doi: 10.3390/gels11010006.
Short-chain glucan aggregates (SCGA), a type of resistant starch (RS) Ⅲ, is produced by debranching amylopectin with pullulanase and inducing self-assembly. Despite its low digestibility and high RS content, SCGA has not been applied to real food systems, especially noodles. The objective of this study was to determine the feasibility of low-digestible noodles using SCGA and to evaluate their quality characteristics and in vitro digestibility of starch gel. SCGA-noodles (SN) were prepared by substituting 0, 10, 20, and 25% of wheat flour with SCGA, and non-digestible maltodextrin (NMD) replaced 7% of the flour for comparison. Adding SCGA increased L- and b-values of the dough, resulting in a brighter appearance, while the NMD increased a-values. The substitution with SCGA weakened the gluten network, reducing dough and texture properties. Notably, cooked SN25 broke immediately in the tensile test, indicating substitution up to 20% is feasible in noodles. NMD7 formed sticky dough and showed extensive elongation without breaking. SN20 and SN25 significantly increased RS content and decreased the estimated glycemic index (eGI) compared to the control. However, NMD7 did not significantly reduce in vitro starch digestibility. In conclusion, this research confirmed the potential of SCGA as a low-digestible ingredient for noodles and other food applications.
短链葡聚糖聚集体（SCGA）是一种抗性淀粉（RS）Ⅲ型，它通过用支链淀粉酶使支链淀粉去分支并诱导自组装而产生。尽管SCGA的消化率低且抗性淀粉含量高，但尚未应用于实际食品体系，尤其是面条。本研究的目的是确定使用SCGA制作低消化性面条的可行性，并评估其品质特性和淀粉凝胶的体外消化率。通过用SCGA替代0%、10%、20%和25%的小麦粉来制备SCGA面条（SN），并使用难消化麦芽糊精（NMD）替代7%的面粉作为对照。添加SCGA会增加面团的L值和b值，使其外观更亮，而NMD会增加a值。用SCGA替代会削弱面筋网络，降低面团和质地特性。值得注意的是，在拉伸试验中，煮熟的SN25立即断裂，表明在面条中替代量高达20%是可行的。NMD7形成粘性面团，在拉伸时显示出广泛的伸长且不断裂。与对照组相比，SN20和SN25显著提高了抗性淀粉含量并降低了估计血糖指数（eGI）。然而，NMD7并没有显著降低体外淀粉消化率。总之，本研究证实了SCGA作为面条和其他食品应用中的低消化性成分的潜力。
