模拟口腔加工对馒头体外淀粉消化特性的影响
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(1.北京工商大学 食品营养与人类健康北京高精尖创新中心/北京市食品添加剂工程技术研究中心, 北京 100048;2.国家粮食产业(青稞深加工)技术创新中心, 北京 100048)

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Effect of Simulated Oral Processing on Starch Digestion Characteristics in Vitro of Steamed Bread
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(1.Beijing Advanced Innovation Center for Food Nutrition and Human Health/Beijing Engineering and Technology Research Center of Food Additions, Beijing Technology and Business University, Beijing 100048, China;2. National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, Beijing 100048, China)

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    摘要:

    为探究不同口腔加工方法对体外淀粉消化特性的影响,以青稞馒头和小麦馒头为实验材料,研究了5种模拟口腔加工方法(切块、切块加涡旋、切块加研磨、切块加涡旋并与人工唾液混合、切块加研磨并与人工唾液混合)对淀粉消化特性的影响,并以体内口腔加工为对照,以期优化馒头类产品的体外模拟淀粉消化方法。结果表明:体外模拟口腔加工后的食团粒径(155~350μm)和含水量(62%~64%)均高于体内口腔咀嚼(110~300μm、57%~59%);而模拟口腔加工的食团硬度(0.73~3.77N)低于体内口腔咀嚼(2.44~4.39N)。与未添加人工唾液组相比,添加人工唾液后得到的模拟口腔加工食团在物理特性和消化特性方面均更接近于体内口腔咀嚼。所有的体外方法中,切块加涡旋并与人工唾液混合的方法最能够模拟体内咀嚼,可作为馒头类制品体外模拟淀粉消化过程中的前处理方法。机械破坏的方式和水平以及固体颗粒与唾液混合的方式都会影响团块的形成,进而影响馒头的消化动力学。相关性分析结果显示,馒头类制品在消化后期的最终水解率与粒径呈显著负相关(r=-0.93494,P<0.05)。考量各指标,切块加涡旋并与人工唾液混合的体外模拟口腔处理方式最适合馒头类制品的体外模拟淀粉消化。

    Abstract:

    In order to explore the effects of different oral processing methods on starch digestion characteristics in vitro, highland barley steamed bread and wheat steamed bread were used as experimental materials. The effects of five in vitro simulated oral processing methods (cutting, cutting with vortex, cutting with grinding, cutting with vortex and mixed with artificial saliva, and cutting with grinding and mixed with artificial saliva) on starch digestion characteristics were studied, and compared with oral processing in vivo to optimize the in vitro simulated starch digestion method of steamed bread products. The results showed that the particle size of food pellets after in vitro simulated oral processing (155-350μ m) and water content (62%-64%) were higher than those of oral chewing in vivo (110-300μm,57%-59%). However, the hardness of the food pellet by simulated oral processing in vitro (0.73-3.77N) was lower than that of oral chewing in vivo (2.44-4.39N). Compared with the group without artificial saliva, the simulated oral processed food pellet obtained after adding artificial saliva was closer to oral chewing in vivo in terms of physical and digestive properties. Among all in vitro methods, the method of cutting with vortex and mixed with artificial saliva could best simulate chewing in vivo, and could be used as a pretreatment method for steamed bread products to simulate starch digestion in vitro. The mode and level of mechanical damage and the mixing mode of solid particles and saliva would affect the formation of food pellets, and then affect the digestion kinetics of steamed bread. The results of correlation analysis showed that there was a significant negative correlation between the final hydrolysis rate and particle size of steamed bread in the later stage of digestion (r=-0.93494, P<0.05). Considering various indicators, in vitro simulated oral processing method of cutting with vortex and mixed with artificial saliva was most suitable for in vitro simulated starch digestion of steamed bread products.

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任欣,王林萱,张敏,方圆,张晨阳.模拟口腔加工对馒头体外淀粉消化特性的影响[J].食品科学技术学报,2022,40(5):129-138.

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  • 收稿日期:2021-11-03
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  • 在线发布日期: 2022-10-12
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