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不同淀粉凝胶的体外消化率:动力学参数与微观结构之间的关系
Food Hydrocolloids
(
IF
11.0
)
Pub Date : 2021-06-02
, DOI:
10.1016/j.foodhyd.2021.106909
Andrea Aleixandre
,
Yaiza Benavent-Gil
,
R. Moreira
,
Cristina M. Rosell
由于淀粉在食物中的广泛存在及其与食物血糖指数的关联,淀粉在消化过程中的性能变得至关重要。然而,关于淀粉凝胶的消化率与其微观结构之间关系的信息很少。本研究的目的是确定不同植物来源的淀粉凝胶的消化速率和程度,以及凝胶微观结构与体外消化率的影响。淀粉消化率 (IVSD) 通过拟合水解动力学。对来自谷物、块茎和豆类的淀粉凝胶进行结构分析,并进行标准化的口腔胃肠道 IVSD。不同淀粉的凝胶微观结构存在显着差异。谷物凝胶的壁比块茎和豆类凝胶更薄,这种区分在凝胶腔区域不明显。除了大米淀粉凝胶外,淀粉水解非常适合一级动力学模型。马铃薯和鹰嘴豆凝胶的消化速度最慢,而在马铃薯凝胶的情况下,一些淀粉在消化结束时仍未消化。凝胶的直链淀粉含量与淀粉水解速率相关。此外,具有更薄壁和/或更大空腔的淀粉凝胶似乎有利于酶的作用,因此也有利于淀粉的消化率。
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In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure
Starch performance along digestion is becoming of utmost importance owing to the extensive presence of starch in foods and its association to the foods glycaemic index. However, scarce information exists on the relationship between the digestibility of starch gels and their microstructure. The aim of the study was to identify the rate and degree of digestion of starch gels from different botanical sources and the impact of gels microstructure with the in vitro starch digestibility (IVSD) by fitting the hydrolysis kinetics. Starch gels from cereals, tubers, and pulses were structurally analyzed and subjected to a standardized oro-gastrointestinal IVSD. The gel microstructure was significantly different among starches. Cereal gels had thinner walls than tuber and pulses gels, and this discrimination was not evident in the area of the gel cavities. Starches hydrolysis was well fitted to a first-order kinetics model, except for rice starch gel. Potato and chickpea gels showed the slowest digestion, and in the case of potato gel some starch remained undigested at the end of the digestion. The amylose content of gels was correlated with starch hydrolysis rate. Moreover, starch gels with thinner walls and/or bigger cavities seems to facilitate the enzyme action, and therefore, the starch digestibility.
更新日期:2021-06-08