阿魏酰低聚糖-β-羟丙基环糊精对面制品品质的影响  

Effect of FOs-hydroxypropyl-β-cyclodextrin on the quality of flour products

作　　者：杨梅 于天源 黄逸凡 李梦月 龚冰烨 陈小冬 王笃军 商曰玲 余晓红 YANG Mei;YU Tianyuan;HUANG Yifan;LI Mengyue;GONG Bingye;CHEN Xiaodong;WANG Dujun;SHANG Yueling;YU Xiaohong(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China;College of Marine and Bioengineering,Yancheng Institute of Technology,Yancheng 224051,China;College of Biotechnology and Pharmaceutical Engineering,Nanjing Tech University,Nanjing 211816,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]盐城工学院海洋与生物工程学院,江苏盐城224051 [3]南京工业大学生物工程学院,江苏南京211816

出　　处：《食品与发酵工业》2022年第2期168-175,共8页Food and Fermentation Industries

基　　金：江苏省科委社会发展基金项目(SBE2018740607);江苏省青年科技基金项目(BK20181054);江苏省普通高校自然科学研究计划项目(19KJA480001,19KJB550012,18KJB550012)。

摘　　要：阿魏酰低聚糖(feruloyl oligosaccharides, FOs)被广泛证明具有抗氧化、抗糖基化和调节肠道菌群等生理活性,然而FOs却对面团品质及面团制品的口感和风味等消费者偏好性的不良影响较大。该文通过β-羟丙基环糊精(hydroxypropyl-β-cyclodextrin, HP-β-CD)包合FOs,研究了阿魏酰低聚糖-β-羟丙基环糊精(FOs-HP-β-CD)对面团品质及饼干口感、风味、抗糖基化和抗氧化等性质的影响。结果表明,添加FOs-HP-β-CD的面团品质和饼干的口感和风味都显著高于未包埋FOs。同时,FOs-HP-β-CD的抗糖化活性和抗氧化活性与未包埋FOs相比并没有显著差异。由此可见,通过环糊精包埋处理有效降低了FOs对面制品消费者偏好性的不良影响,同时保留了FOs的抗氧化、抗糖化等生理活性,为开发兼具消费者偏好性和营养特性的面团制品奠定理论基础。Feruloyl oligosaccharides(FOs) have been generally proved to have bioactivities such as antioxidation, anti-glycosylation and regulating intestinal bacteria. However, FOs has larger negative effects on consumers′ preference such as dough quality, the taste and flavor of dough products. In this paper, FOs were included in β-hydroxypropyl cyclodextrin to study the effects of feruloyl oligosaccharide-β-hydroxypropyl cyclodextrin(FOs-HP-β-CD) on the dough quality and taste, flavor, anti-glycation and anti-oxidation of biscuits. The results showed that the dough quality and the taste and flavor of biscuit with FOs-HP-β-CD were significantly improved than free-FOs. At the same time, the anti-glycation and antioxidant activities of FOs-HP-β-CD were not significantly different from free-FOs. By cyclodextrin inclusion, therefore, the dough products′ adverse impact which the consumer’s preferences caused of FOs significantly reduced, meanwhile the antioxidant and anti-glycosylation activity was retained. It provided a theoretical basis for the development the dough products with both consumer’s preferences and nutritional characteristics.

关 键 词：阿魏酰低聚糖 面团品质 β-羟丙基环糊精 美拉德反应 抗糖基化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]