大豆低聚糖对小麦粉凝胶性质与体外消化率的影响  

Effects of soybean oligosaccharides on physicochemical properties and in vitro digestibility of wheat flour

作　　者：王建宇 陈湘宁[1] 冯晓光 周婧[1] 刘慧君[1] WANG Jianyu;CHEN Xiangning;FENG Xiaoguang;ZHOU Jing;LIU Huijun(Beijing Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides/Food Science and Engineering College,Beijing University of Agriculture,Beijing 102206,China)

机构地区：[1]北京农学院食品科学与工程学院/北京市变质生物和农药农产品检测与控制北京市重点实验室,北京102206

出　　处：《河北农业大学学报》2020年第4期91-96,共6页Journal of Hebei Agricultural University

基　　金：现代农业产业技术体系北京市叶类蔬菜创新团队项目(BAIC07-2019);北京市科技计划项目(Z181100009318001).

摘　　要：为了更好地在小麦粉中使用功能性低聚糖(大豆低聚糖),本实验研究了大豆低聚糖对小麦粉理化性质与体外消化率的影响,并与蔗糖做了对比。添加大豆低聚糖、蔗糖可以改善小麦凝胶的质构特性(降低硬度、增加弹性),以及增强凝胶的冻融稳定性。X-射线衍射结果分析表明,糖明显地降低了凝胶的相对结晶度,减弱了B-型晶体结构的结晶强度。而大豆低聚糖的效果要强于蔗糖。另外,体外消化率分析表明,向小麦凝胶中添加糖可以降低抗性淀粉的比例,并提高慢速消化淀粉的量。因此,大豆低聚糖可用于抑制小麦食品的老化和改善其被消化性能。In order to better use functional oligosaccharides(soybean oligosaccharides)in wheat flour,this experiment studied the effects of soybean oligosaccharides on the physicochemical properties and in vitro digestibility of wheat flour,compared with sucrose.Adding soybean oligosaccharides and sucrose can improve the texture properties of the wheat gel(reducing hardness,increasing springiness),and enhance the freeze-thaw stability of the gel.X-ray diffraction analysis showed that the sugar significantly reduced the relative crystallinity of the gel and weakened the crystal strength of the B-type crystalline structures.Soybean oligosaccharides were more effective than sucrose.In addition,in vitro digestibility analysis indicated that the addition of sugar to the wheat gel reduced the proportion of resistant starch and increased the amount of slowly digestible starch.Therefore,soybean oligosaccharides can be used to inhibit the retrogradation of wheat-based foods and improve their digestibility.

关 键 词：大豆低聚糖 小麦粉 理化性质 体外消化率 

分 类 号：S512.1[农业科学—作物学]