模拟口腔加工对全麦脆饼食团特性和体外淀粉消化的影响  

Effect of Simulation Oral Processing on the Bolus and Starch Digestibility of Whole Wheat Crispbread

作　　者：韩冰 刘艳香 刘明 谭斌 刘翼翔[1] 陈翠莹 孟宁 康子悦 Han Bing;Liu Yanxiang;Liu Ming;Tan Bin;Liu Yixiang;Chen Cuiying;Meng Ning;Kang Ziyue(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021;Fujian 2Academy of National Food and Strategic Reserves Administration,Beijing 100037;College of Light Industry and Food Engineering,Guangxi University,Nanning 530004)

机构地区：[1]集美大学海洋食品与生物工程学院,福建厦门361021 [2]国家粮食和物资储备局科学研究院,北京100037 [3]广西大学轻工与食品学院,南宁530004

出　　处：《中国食品学报》2024年第11期209-220,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十四五”国家重点研发计划项目(2021YFD2100201);中央级公益性科研院所基本科研业务费专项(ZX2227)。

摘　　要：为探究不同模拟口腔加工方式和不同α-淀粉酶添加量对全麦脆饼食团特性和体外淀粉消化的影响,以市售即食全麦脆饼为对象,研究切块与人工唾液混合(CA)、切块+搅拌与人工唾液混合(CBA)、切块+研磨与人工唾液混合(CGA),以及人工唾液中不同α-淀粉酶含量对全麦脆饼咀嚼后食团特性和淀粉消化的影响。对照体内口腔加工,运用主成分分析筛选适合酥脆性产品的体外模拟淀粉消化的方法。结果表明,CBA和CGA处理的食团硬度(17.44~32.99 N)、胶黏性(122.29~317.30 g·s)低于体内口腔咀嚼(HM)(38.39 N,670.23 g·s)处理,而体外模拟口腔加工后SSF组的食团粒径(105.08~273.89μm,290.02~801.69μm)均高于体内口腔咀嚼(315.19μm,764.08μm),随着α-淀粉酶添加量的增加,粒径呈下降趋势。CBA、CGA和HM处理的最终淀粉水解率显著高于CA处理,其中CBA处理更贴合于HM处理。机械破坏和唾液α-淀粉酶的含量均影响食团特性和淀粉消化动力学。此外,主成分分析表明CBA处理的SSFH组可作为模拟酥脆食品淀粉消化过程中的前处理方法。In order to explore the effects of different simulated oral processing methods and differentα-amylase additions on the bolus characteristics and in vitro starch digestion,ready-to-eat whole wheat crispbreads were used as an experiment.The effects of cutting and mixed artificial saliva(CA),cutting with blending and mixed artificial saliva(CBA),cutting with grinding and mixed artificial saliva(CGA)and differentα-amylase contents in artificial saliva on the bolus characteristics and in vitro starch digestibility of whole wheat crispbreads after chewing were studied.Using human oral chewing method(HM)as a control,principal component analysis was applied to screen for in vitro simulated starch digestion suitable for crisp products.The results showed that the hardness(17.44~32.99 N),adhesiveness(122.29~317.30 g·s)of the bolus of CBA and CGA treatments were lower than HM treatment.While the particle size of the bolus was higher in SSF group(105.08~273.89μm,290.02~801.69μm)than human chewing(315.19μm,764.08μm),but the particle size tended to decrease with the increase ofα-amylase addition.The final starch hydrolysis rates of CBA,CGA and HM treatments were significantly higher than CA treatment,with CBA treatment fitting more closely to HM treatment.Both mechanical damage and salivaryα-amylase content affected bolus characteristics and the starch digestion kinetics.In addition,the SSFH group of CBA treatment was shown to be used as a pretreatment in simulating starch digestion in crisp foods based on principal component analysis.

关 键 词：口腔加工 即食全麦脆饼 食团特性 体外消化 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]