水溶性半纤维素抑制馒头中淀粉消化与提升质构品质  

Water‐Soluble Hemicellulose Inhibits Starch Digestibility and Improves Texture Quality of Mantou

作　　者：盛益凡 马志敏 蔡克周 周辉 徐宝才 刘思源 SHENG Yifan;MA Zhimin;CAI Kezhou;ZHOU Hui;XU Baocai;LIU Siyuan(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230601,Anhui,China;Department of Nutrition and Health,China Agricultural University,Beijing 100193,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230601 [2]中国农业大学营养与健康系,北京100193

出　　处：《食品研究与开发》2024年第24期13-19,共7页Food Research and Development

基　　金：“十四五”国家重点研发计划项目(2021YFD2101003)。

摘　　要：该文研究不同贮藏期内半纤维素抑制馒头中淀粉消化性与提升馒头质构品质的影响。采用质构仪测定硬度,运用Englyst方法测试淀粉消化性。结果表明:高分子量半纤维素比低分子量半纤维素抑制小麦淀粉消化结果能力显著(p<0.05);高分子量半纤维素抑制小麦淀粉与碘结合能力更好;高分子量半纤维素能延缓馒头中淀粉老化;半纤维素能够显著增加结合水比例和减少自由水比例(p<0.05);馒头贮藏14d时高分子量半纤维素(CBH‐16%)的硬度比对照组降低25.92N(p<0.05)。这些结果表明半纤维素能够降低馒头中小麦淀粉消化性,同时改善馒头的口感,是一种理想的提升馒头品质的膳食纤维原料。The effects of hemicellulose on the starch digestibility and texture quality of Mantou stored for dif‐ferent time periods were investigated.A texture analyzer was used to measure the hardness of Mantou,and the Englyst method was employed to examine the starch digestibility.The results showed that the hemicellulose with high molecular weight had stronger inhibitory effects on wheat starch digestibility(p<0.05)and the bind‐ing of wheat starch to iodine than the hemicellulose with low molecular weight.In addition,the hemicellulose with high molecular weight delayed starch aging in Mantou.Hemicellulose increased the proportion of bound water and reduced the proportion of free water(p<0.05).After 14 days of storage,the hardness of Mantou in the high molecular weight hemicellulose(CBH‐16%)group decreased by 25.92 N compared with that in the control group(p<0.05).These results indicated that hemicellulose could reduce wheat starch digestibility while improving the texture of Mantou,serving as an ideal dietary fiber material for enhancing Mantou quality.

关 键 词：水溶性半纤维素 分子量 贮藏期 小麦淀粉 消化性 质构特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]