杜仲叶微粉对酥性饼干理化性质和消化特性的改善  

Improvement of physicochemical and digestive properties of crisp biscuits by eucommia leaf micro-powder

作　　者：梅浩斌 邵磊 吴玥沄 韩四海[1,2] 陈书明 李佩艳 岳崇慧[1,2] 白周亚 罗登林 MEI Haobin;SHAO Lei;WU Yueyun;HAN Sihai;CHEN Shuming;LI Peiyan;YUE Chonghui;BAI Zhouya;LUO Denglin(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China;Henan Engineering Technology Research Center of Food Raw Materials,Luoyang 471023,China;Sanmenxia Key Laboratory of Biotechnology,Sanmenxia 472099,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]河南省食品原料工程技术研究中心,河南洛阳471023 [3]三门峡市生物技术重点实验室,河南三门峡472099

出　　处：《食品与发酵工业》2025年第7期250-258,共9页Food and Fermentation Industries

基　　金：国家自然科学基金项目(32302075);河南省高等职业学校青年骨干教师培养计划项目(2020GZGG018)。

摘　　要：杜仲叶已被证实可作为药食同源的可食用物质,其含有丰富的活性成分,发展前景广阔。该文通过色差仪、物性分析仪、扫描电镜、低场核磁共振成像分析仪、傅里叶中远红外光谱仪、X射线衍射仪、差示扫描量热仪以及建立的体外消化体系,研究了不同添加量的杜仲叶微粉对饼干的色泽、质构、微观结构、水分分布、蛋白质二级结构、淀粉的糊化和热特性以及体外消化的影响。结果表明,杜仲叶微粉改善了饼干的色泽,影响了整体营养成分,使饼干的咀嚼性增加,孔隙结构均匀性提高,质构特性得到改善。同时,杜仲叶微粉提高了饼干中淀粉与自由水的结合,使自由水含量降低;增加了β-折叠与无规则卷曲,影响了蛋白质二级结构的稳定性;延长了饼干中淀粉的糊化时间,降低了淀粉的水解速率,抑制了血糖值的升高;又通过感官分析发现杜仲叶微粉添加量在1%时的饼干综合评分最高,风味更好。最终证明了杜仲叶微粉对饼干的改良作用,为开发功能性饼干提供了理论和实践基础。Eucommia leaves have been proved to be edible substances that can be used as medicine and food,and they are rich in active ingredients and have a promising development prospect.In this paper,the effects of different additions of eucommia leaf micro-powder on the colour,texture,microstructure,moisture distribution,protein secondary structure,pasting and thermal properties of starch and in vitro digestion of the biscuits were investigated by using a colour difference meter,a physical property analyser,a scanning electron microscope,a low-field nuclear magnetic resonance imaging analyser,a Fourier mid-and far-infrared spectrometer,an X-ray diffractometer,a differential scanning calorimetry instrument,and the establishment of an in vitro digestion system.The results showed that eucommia leaf micro-powder improved the colour of the biscuits,affected the overall nutrient composition,resulted in increased chewiness,increased uniformity of the pore structure,and improved textural properties.At the same time,eucommia leaf micro-powder improved the combination of starch and free water in the biscuits,which led to a decrease in the free water content;increasedβ-folding and irregular curling,which affected the stability of the secondary structure of proteins;prolonged the pasting time of the starch in the biscuits,lowered the rate of hydrolysis of the starch,and inhibited the increase in blood glucose value;and also found the highest composite scores and better flavours when the addition amount was at 1%by organoleptic analyses.Finally,it proved that the micro powder of Eucommia bark leaves could improve the biscuits,and provided a theoretical and practical basis for the development of functional biscuits.

关 键 词：杜仲叶微粉 饼干 淀粉 糊化 水分 体外消化 

分 类 号：TS2[轻工技术与工程—食品科学与工程]