真姬菇粉葛韧性饼干研制及降糖降脂功效分析  

Preparation of a Kind of Hard Biscuit with Hypsizygus marmoreus and Pueraria thomsonii Benth and Analysis of Its Hypoglycemicand Lipid-lowering Effect

作　　者：李可欣 罗绍勇 王鑫梓 颜周正 敬思群 黄淑怡 LI Kexin;LUO Shaoyong;WANG Xinzi;YAN Zhouzheng;JING Siqun;HUANG Shuyi(College of Food,Shaoguan University,Shaoguan 512005)

机构地区：[1]韶关学院食品学院,韶关512005

出　　处：《食品工业》2023年第11期4-10,共7页The Food Industry

基　　金：2021年广东省科技创新战略专项资金(大学生科技创新培育)项目(No.pdjh2021b0456);2021年度韶关市科技计划项目社会发展方向(支持科研工作者经费)高等院校科研项目(No.210726224533652)。

摘　　要：以真姬菇、粉葛为主要原料制作真姬菇粉葛韧性饼干,以感官评价、咀嚼性、硬度为考察指标,通过单因素试验和正交优化试验确定真姬菇粉葛韧性饼干最佳配方和工艺;利用体外DPPH·自由基抗氧化模型、α-葡萄糖苷酶和α-淀粉酶试验、高糖高脂诱导的果蝇2型糖尿病模型评价真姬菇粉葛韧性饼干的抗氧化性和降糖降脂功效。结果表明:真姬菇粉葛韧性饼干的最优配方和工艺为真姬菇浆添加量10.0%,粉葛粉添加量7.5%,黄原胶添加量0.2%,和面时间13 min。在此条件下真姬菇粉葛韧性饼干的综合得分98.5分,其中硬度11.19 N,咀嚼性2.02 mJ,感官评分96分;真姬菇粉葛韧性饼干具有DPPH·自由基清除能力,对α-葡萄糖苷酶、α-淀粉酶活性均有抑制作用;果蝇试验结果表明,真姬菇粉葛韧性饼干对高糖高脂诱导的果蝇2型糖尿病模型的甘油三酯含量及海藻糖含量均有降低作用(P<0.01),但对总蛋白含量无显著影响(P>0.05)。真姬菇粉葛韧性饼干有抗氧化及降糖降脂的作用。A kind of hard biscuit was prepared with Hypsizygus marmoreus(HM)and Pueraria thomsonii Benth(PTB)as main materials.The optimal formulation and process of the hard biscuit with HM and PTB were obtained through single factor test and orthogonal test with sensory evaluation,chewiness and hardness as evaluation indexes.The DPPH·free radical antioxidant model,α-glucosidase andα-amylase assay in vitro antioxidant were applied to evaluate the hypoglycemic and lipid-lowering effects of the hard biscuit while Drosophila type II diabetes model induced by high glucose and high fat was employed in vivo.The results showed that the optimal recipe and technology of the hard biscuit were as follows:HM pulp 10%,PTB powder 7.5%,xanthan gum 0.2%,and knead dough time 13 min,and under this condition,the comprehensive score of the hard biscuit was 98.5 points,among which hardness was 11.19 N,chewiness was 2.02 mJ,and sensory score was 96 points.The hard biscuit had the ability of scavenging DPPH·free radical,and inhibiting the activity ofα-glucosidase andα-amylase.The results of drosophila experiment showed that the hard biscuit could decrease the level of triglyceride and trehalose in drosophila model induced by high sugar and high fat(P<0.01).However,there was no signifcant effect on total protein level(P>0.05).The hard biscuit had antioxidant effect,hypoglycemic and lipid-lowering effects.

关 键 词：韧性饼干 配方和工艺优化 果蝇2型糖尿病模型 降糖降脂作用 综合评分 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]