魔芋葡甘聚糖对面条品质及其淀粉体外消化的影响

doi:10.7506/spkx1002-6630-201805002

食品科学 ›› 2018, Vol. 39 ›› Issue (5): 8-13.doi: 10.7506/spkx1002-6630-201805002

魔芋葡甘聚糖对面条品质及其淀粉体外消化的影响

蔡攀福1，李冰1,2，梁毅3，李琳1,2,4,*，王雪1，曾咏欣1

1.华南理工大学食品科学与工程学院，广东广州 510640；2.广东省天然产物绿色加工与产品安全重点实验室，广东广州 510640；3.广东中轻枫泰生化科技有限公司，广东茂名 525427；4.东莞理工学院化学工程与能源技术学院，广东东莞 523000

出版日期:2018-03-15 发布日期:2018-03-14
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0400203）；国家自然科学基金联合基金项目（U1501214）；广东省“扬帆计划”项目（2014YT02S029）

Effect of Konjac Glucomannan on Quality and in Vitro Starch Digestibility of Noodles

CAI Panfu1, LI Bing1,2, LIANG Yi3, LI Lin1,2,4,*, WANG Xue1, ZENG Yongxin1

1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; 2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; 3. Guangdong Chongqing Font Biochemical Science & Technology Co. Ltd., Maoming 525427, China; 4. School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523000, China

Online:2018-03-15 Published:2018-03-14

摘要/Abstract

摘要： 本实验研究了魔芋葡甘聚糖对面条烹煮和质构品质及其淀粉体外消化的影响。采用质地剖面分析、扫描电子显微镜和体外淀粉消化模型的方法研究质量分数0～5.00%添加量的魔芋葡甘聚糖对面条质构、烹煮及体外淀粉消化性质的影响。结果表明：面条吸水率和膨胀率随魔芋葡甘聚糖添加量增加而升高，而烹煮损失率则先升高后降低，在2.50%魔芋葡甘聚糖添加量时达到最低。面条质地剖面分析性质随着魔芋葡甘聚糖添加量的增加而改善，而坚实度则下降。魔芋葡甘聚糖还可降低面条体外淀粉消化时葡萄糖释放速率，添加5.00%魔芋葡甘聚糖时面条升糖指数值降低12.22%。实验结果表明，魔芋葡甘聚糖不但可改善面条品质，还可改善面条的营养性质，并且添加量在 2.50%时品质最佳。

关键词: 面条, 魔芋葡甘聚糖, 品质评价, 淀粉消化

Abstract: In this paper, the effect of added konjac glucomannan (KGM) on the quality and in vitro starch digestibility of noodles was studied. A texture analyzer, a scanning electron micrograph (SEM) and an in vitro starch digestion model were employed to investigate the impact of adding 0–5.00% (m/m) KGM on the texture and cooking properties and in vitro starch digestibility of noodles. The results showed that the water-absorbing capacity and swelling index of noodles increased with the increase of KGM addition, while the cooking loss firstly increased and then decreased, reaching its minimum value with 2.50% KGM addition. The texture profile analysis (TPA) properties of noodles were enhanced with increasing amount of KGM added, while the firmness was reduced. Incorporation of KGM could slow down the release of sugars during in vitro starch digestion, leading to a reduction in the predicted glycemic index (pGI) of noodles. The pGI value of noodles incorporated with 5.00% KGM was reduced by 12.22% when compared to the control. These results suggested that the nutritious quality of noodles could be improved by supplementing KGM, and the best quality was obtained with addition of 2.50% KGM.

Key words: noodles, konjac glucomannan, quality evaluation, starch digestibility

中图分类号:

TS213.2

蔡攀福，李冰，梁毅，李琳，王雪，曾咏欣. 魔芋葡甘聚糖对面条品质及其淀粉体外消化的影响[J]. 食品科学, 2018, 39(5): 8-13.

CAI Panfu, LI Bing, LIANG Yi, LI Lin, WANG Xue, ZENG Yongxin. Effect of Konjac Glucomannan on Quality and in Vitro Starch Digestibility of Noodles[J]. FOOD SCIENCE, 2018, 39(5): 8-13.

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魔芋葡甘聚糖对面条品质及其淀粉体外消化的影响

Effect of Konjac Glucomannan on Quality and in Vitro Starch Digestibility of Noodles

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