التفاصيل البيبلوغرافية
| العنوان: |
谷朊粉对挂面血糖生成指数的影响及机理研究. (Chinese) |
| Alternate Title: |
Effect of gluten on glycemic index of noodles and its mechanism. (English) |
| المؤلفون: |
韩曼玉, 陈 洁, 姚 科, 许 飞, 邱寿宽 |
| المصدر: |
Journal of Henan University of Technology Natural Science Edition; 2024, Vol. 45 Issue 3, p78-94, 9p |
| Abstract (English): |
In order to improve the phenomenon of high blood glucose index of ordinary noodles, wheat flour was used as raw material, the effects of different proportions of gluten on in vitro glycemic index (eGI) of wheat flour noodles were researched, and the mechanism was discussed in terms of cooking properties, rheological properties, pasting properties and gluten macropolymer (GMP). The results showed that when the addition amount of wheat gluten was 1%, 5%, 10% and 15%, the eGI of cooked wheat flour decreased, and the reduction rates were 6. 07%, 8. 97%, 12. 21% and 14. 76%, respectively; The hardness, chewability, elasticity and cohesiveness of noodles increased. Besides, as the viscosity decreased, the cooking resistance increased. The toughness (P), extensibility (L) and baking power (W), gelatinization temperature, thermal stability and the GMP content were increased. The correlation analysis showed that the eGI of noodles was positively correlated with the viscosity of noodles, the peak viscosity of mixed powder, the retrogradation value and the cooking resistance of noodles, the rupture force, rupture distance and extensibility of cooked noodles were significantly negatively correlated. Besides, the eGI of noodles were significantly negatively correlated with gluten addition, Energy value W and GMP content. Scanning electron microscopy (SEM) results showed that the protein network structure was denser and wider, the degree of protein coating of starch particles increased, and the gelatinization of starch was inhibited. In conclusion, the addition of gluten enhanced the gluten network encapsulating starch particles, inhibited the gelatinization of starch, and inhibited the digestion and hydrolysis of starch through steric hindrance, resulting in the reduction of eGI after noodles cooking. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
为了改善普通挂面血糖指数偏高的现象, 研究添加谷朊粉对小麦粉挂面体外血糖生成指数 (eGI) 的影响, 并从挂面蒸煮特性、流变学特性、糊化特性和谷蛋白大聚体 (GMP) 等方面进行机理探讨。结果 表明:当谷朊粉添加量分别为 1%、5%、10% 和 15% 时, 挂面 eGI 逐渐降低且较普通挂面降低率分别为 6. 07%、8. 97%、12. 21%和 14. 76%; 面条的硬度、咀嚼性、弹性和内聚力整体呈增大趋势, 黏性降低, 耐 煮性增强; 面团的韧性整体呈增大趋势, 延展性和能量增大, 糊化温度升高且热稳定性得到改善, GMP 含量增加; 面条 eGI 与面条黏性呈极显著正相关, 与混粉峰值黏度、回生值和吸水率呈显著正相关, 与 熟面拉断力、延伸距离和延展性呈极显著负相关, 与谷朊粉添加量、能量和 GMP 含量呈显著负相关; 添 加谷朊粉后蛋白网络结构更加致密宽厚, 蛋白包裹淀粉颗粒的程度增加, 淀粉糊化受到抑制。添加谷 朊粉使包裹淀粉颗粒的面筋网络得到强化, 抑制了淀粉的糊化, 同时通过空间位阻抑制了淀粉的消化 水解, 使面条煮后 eGI 降低。 [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |