植物基板栗布丁储藏期间消化特性和品质变化  

Changes of Digestibility and Quality of Plant-Based Chestnut Pudding during Storage

作　　者：黄双霞 涂园 陈玲[1,2,3] 李晓玺 HUANG Shuangxia;TU Yuan;CHEN Ling;LI Xiaoxi(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China;Guangdong Key Laboratory of Green Processing and Product Safety for Natural Products,Guangzhou 510640,China;Engineering Research Center for Starch and Plant Protein Processing,Ministry of Education,Guangzhou 510640,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640 [2]广东省天然产物绿色加工与产品安全重点实验室,广东广州510640 [3]淀粉与植物蛋白深加工教育部工程研究中心,广东广州510640

出　　处：《食品与生物技术学报》2022年第11期73-81,共9页Journal of Food Science and Biotechnology

基　　金：国家重点研发计划项目(2019YFD1002305);国家自然科学基金项目(32072172)。

摘　　要：为改善布丁产品的营养功能及品质特性,以酶解耦合湿热处理后的板栗粉和豌豆蛋白作为主要原料基制备板栗布丁产品(CSPP),探究储藏期间该产品的消化性能、预测血糖生成指数(pGI)、预测血糖负荷(pGL)、回生性能、质构和感官品质的变化。结果表明,该布丁为中pGL食品,富含慢消化淀粉(SDS)和抗消化淀粉(RS);储藏期间,相比于对照布丁CSP,CSPP的回生焓值和回生度(RD)均较低,其RD降低了50.84%,表明淀粉分子与蛋白质间的相互作用可有效抑制淀粉回生;同时其硬度和咀嚼性略有增加,弹性和回复性均无明显变化,具有良好的质构特性及感官品质。In order to improve the nutritional functions and sensory quality of pudding,chestnut flour after enzymatic hydrolysis coupled with heat-moisture treatment and pea protein were used as the main materials to prepare chestnut pudding(CSPP).The changes of digestibility,predicted glycaemic index(pGI),predicted glycaemic load(pGL),retrogradation,texture and sensory properties of CSPP were investigated during storage.Results showed that CSPP was rich in slowly digestible starch(SDS) and resistant starch(RS),which was classified as the medium pGL food.During storage,the enthalpy and retrogradation degree(RD) of CSPP were lower than those of the control group CSP with 50.84% reduction of RD,indicating that the interaction between starch and protein molecules could effectively inhibit the retrogradation of starch.Meanwhile,the hardness and chewiness of CSPP increased slightly,while the elasticity and resilience changed insignificantly,showing good texture characteristics and sensory quality.

关 键 词：板栗布丁 消化性能 回生度 质构 感官品质 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]