膳食纤维对饼干体外消化速率的抑制作用  

Inhibitory Effect of Dietary Fiber on the in vitro Digestion Rate of Biscuits

作　　者：李楠 张良[1] 刘倩楠[1] 刘伟[1] 徐芬[1] 樊月[1] 胡宏海[1] LI Nan;ZHANG Liang;LIU Qian-nan;LIU Wei;XU Fen;FAN Yue;HU Hong-hai(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Comprehensive Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China)

机构地区：[1]中国农业科学院农产品加工研究所,农业农村部农产品加工重点实验室,北京100193

出　　处：《现代食品科技》2020年第8期110-116,共7页Modern Food Science and Technology

基　　金：现代农业产业技术体系专项资金资助(CARS-09-P27);公益性行业(农业)科研专项(201503001-2)。

摘　　要：本研究以马铃薯全粉/籼米粉混合物(3:2)制作饼干(P1)作为对照,分别将燕麦麸(28%)、菊粉(22%)、燕麦麸/菊粉(28%/22%)添加至马铃薯全粉/籼米粉混合物(3:2)中制成饼干P2,P3和P4。通过测定淀粉糊化特性、淀粉水解率、葡萄糖释放量、蛋白质水解率及氨基酸含量等指标,采用体外模拟胃肠消化方法考察燕麦麸、菊粉对不同配方饼干中淀粉和蛋白质消化特性的影响。结果表明,添加燕麦麸、菊粉可降低饼干中淀粉的糊化度,淀粉糊化度从低到高依次为P4(33.41%),P2(38.23%),P3(38.35%),P1(53.79%)。燕麦麸和菊粉能延缓淀粉水解产生葡萄糖,葡萄糖释放量从低到高依次为P3(101.56μg/m L),P4(102.29μg/m L),P2(108.63μg/m L),P1(125.46μg/m L),菊粉对饼干中淀粉代谢的影响大于燕麦麸。饼干P1淀粉含量最高(78.35%),累积葡萄糖释放量最高(125.46μg/m L),淀粉水解率最低(31.92%)。燕麦麸和菊粉能抑制蛋白质水解率,胃部蛋白质水解率从低到高依次为P2(53.79%)、P4(64.86%)、P3(74.28%)、P1(83.24%),燕麦麸对饼干中蛋白代谢的影响大于菊粉。由此可见,添加燕麦麸、菊粉可在一定程度上抑制饼干的体外消化速率。In this study,whole potato flour and indica rice flour were mixed at a 3:2 ratio for preparing biscuits as a control(P1).Oat bran(28%),inulin(22%)or oat bran-to-inulin(28%/22%)was mixed with the whole potato flour-to-indica rice flour(at a ratio of 3:2)to make biscuits(P2,P3 and P4,respectively).The effects of oat bran and inulin on the digestibility of starch and protein in the biscuits of different formulas were investigated by in vitro simulated gastrointestinal digestion method based on the indicators such as starch gelatinization characteristics,starch hydrolysis rate,content of released glucose,protein hydrolysis rate and amino acid content.The results showed that the addition of oat bran and inulin reduced the gelatinization degree of the starch in the biscuits,with the decreasing order of the starch gelatinization degree as P4(33.41%),P2(38.23%),P3(38.35%)and P1(53.79%).Oat bran and inulin could delay the hydrolysis of starch to produce glucose,with the content of released glucose increasing in the order of P3(101.56μg/mL),P4(102.29μg/mL),P2(108.63μg/mL)and P1(125.46μg/mL).The effect of inulin on starch metabolism of biscuits was greater than that of oat bran.The biscuit P1 had the highest starch content(78.35%),the highest cumulative glucose content(125.46μg/mL),and the lowest starch hydrolysis rate(31.92%).Oat bran and inulin could inhibit the rate of protein hydrolysis.The rate of gastric protein hydrolysis increased in the order of P2(53.79%),P4(64.86%),P3(74.28%)and P1(83.24%).The effect of oat bran on protein metabolism of biscuits was greater than that of inulin.These results showed that the addition of oat bran and inulin can inhibit the in vitro digestion rate of biscuits to a certain extent.

关 键 词：饼干 淀粉 蛋白质 体外消化 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]