基于AGDS和静态消化模型的全麦面条体外消化特性研究  

In vitro Digestion Characteristics of Whole Wheat Noodles Based on AGDS and Static Digestion Models

作　　者：曹艳芸 郭晨 丁思佳 胡伊梦 韩剑众[1] Cao Yanyun;Guo Chen;Ding Sijia;Hu Yimeng;Han Jianzhong(College of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018)

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310018

出　　处：《中国粮油学报》2023年第2期43-49,共7页Journal of the Chinese Cereals and Oils Association

基　　金：浙江省自然科学基金项目(LQ20C200003)。

摘　　要：采用动态(人工胃模拟系统,AGDS)和静态(振荡水浴)2种体外消化模型,分别对全麦面条的消化特性进行考察,探究不同消化模型在全麦面条消化特性研究中的差异,对消化过程中pH、胃排空情况、粒径变化、淀粉水解和蛋白质胃内降解进行表征。结果表明:全麦面条在AGDS模型胃消化阶段的颗粒降解程度高于静态模型,这可能是由于AGDS模型对胃内机械力的模拟有利于促进全麦面条食糜的物理破碎。全麦面条淀粉组分在2种模型的胃消化阶段均发生少量水解,当小肠消化结束时,静态和AGDS模型的淀粉水解率分别为66.51%和53.49%。同时,全麦面条蛋白质组分在静态消化模型胃消化阶段的水解速度快于AGDS。In this study, two in vitro digestion models, dynamic(artificial gastric digestive system, AGDS) and static(shaking water bath) were used to investigate the in vitro digestion characteristics of whole wheat noodle, respectively, and to explore the differences of different digestion models on the digestion of whole wheat noodle. The pH value, gastric emptying, particle size, starch hydrolysis and protein digestion in the stomach were characterized. The results indicated that: whole wheat noodle had a more extent of degradation in the gastric stage of the AGDS model, which might because of the fact that it would simulate the mechanical force in the stomach and promotes the physical breakage of the noodle chyme. The starch of whole wheat noodle in both models had a small amount of starch hydrolysis during gastric digestion, and at the end of small intestinal digestion, the percentage of whole wheat noodle starch hydrolysis were 66.51% and 53.49% in the static and AGDS models, respectively. The hydrolysis rate of protein using the static digestion model was faster than that of AGDS in the gastric stage.

关 键 词：全麦面条 AGDS 静态消化 消化特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]