玉米须不溶性膳食纤维分析及其对面包品质和消化特性的影响研究  

Analysis of Corn Silk Insoluble Dietary Fiber and Its Effects on Quality and Digestion Characteristics of Bread

作　　者：宫春宇[1] 廉雅雯 于洋 孙敬明 徐先梅[2] GONG Chun-yu;LIAN Ya-wen;YU Yang;SUN Jing-ming;XU Xian-mei(School of Food and Bioengineering,Qiqihar University,Qiqihar 161006,China;College of ommunication and Electronic Engineering,Qiqihar University,Qiqihar 161006,China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]齐齐哈尔大学通信与电子工程学院,黑龙江齐齐哈尔161006

出　　处：《中国调味品》2024年第1期67-73,83,共8页China Condiment

基　　金：黑龙江省省属本科高校基本科研业务费科研创新平台项目(145109314)。

摘　　要：首先分析玉米须不溶性膳食纤维(corn silk insoluble dietary fiber,CSIDF)的组分和物理特性,再研究其添加量及粒径对面包比容、色泽、质构、孔隙度、感官等品质和消化特性的影响。结果表明,其主要含80.64%膳食纤维和10.15%蛋白质,以及少量的灰分和脂肪,主要由50.41%纤维素和28.80%半纤维素组成,具有良好的持水、持油和膨胀特性,且粒径越大,3种特性越好;添加玉米须不溶性膳食纤维后面包比容减小,色泽加深,硬度增大,孔隙度降低,不同CSIDF添加量及粒径间存在差异,面包品质与CSIDF添加量及粒径基本呈现负相关,综合分析确定粒径最小的D_(1)(平均粒径为24.91μm)最适宜添加,其添加量为3%时较合适;体外消化试验表明,CSIDF可以通过降低面包中RDS含量、提高SDS和RS含量来延缓淀粉的消化吸收,维持血糖稳定。Firstly,the components and physical characteristics of corn silk insoluble dietary fiber(CSIDF)are analyzed,and then the effects of its addition amount and particle size on the specific volume,color,texture,porosity,sense and other quality and digestion characteristics of bread are studied.The results show that it mainly contains 80.64%dietary fiber and 10.15%protein,as well as a small amount of ash and fat,which is mainly composed of 50.41%cellulose and 28.80%hemicellulose.It has good water holding,oil holding and expansion characteristics,and the larger the particle size,the better the three characteristics.After adding corn silk insoluble dietary fiber,the specific volume of bread decreases,the color deepens,the hardness increases and the porosity decreases.There are significant differences among bread with different addition amount and particle sizes of CSIDF.The quality of bread is basically negatively correlated with the addition amount and particle size of CSIDF.Through comprehensive analysis,it is determined that it is the most suitable to add D_(1) with the smallest particle size(the average particle size of 24.91μm)and the suitable addition amount is 3%.The in vitro digestion test shows that CSIDF can delay the digestion and absorption of starch and maintain the stability of blood glucose by reducing the content of RDS and increasing the content of SDS and RS in bread.

关 键 词：玉米须不溶性膳食纤维 面包品质 质构特性 感官评价 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]