Influence of xanthan gum and gluten on in vitro digestibility and textural properties of rice bread
Influence of xanthan gum and gluten on in vitro digestibility and textural properties of rice bread
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DOI：
10.1111/ijfs.15593
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发表时间：
2022-01
影响因子：
3.3
通讯作者：
Tomoko Sasaki
中科院分区：
文献类型：
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作者：
Tomoko Sasaki
无谷蛋白面包的淀粉消化率被认为是为了降低血糖反应而被抑制的。本研究的目的是研究添加黄原胶和面筋蛋白对采用Pickering稳定化泡沫和乳状液的米饭面包淀粉和蛋白质消化率的影响。添加2%的黄原胶可使无筋面包的淀粉消化率从79.8%降至57.3%。添加面筋可减弱这种抑制作用，含2%黄原胶和20%面筋蛋白的米饭面包的抑制率为75.5%。无面筋面包的淀粉消化程度与含面筋面包相近或更小。添加2%黄原胶的无谷蛋白面包的面包体积、孔隙率和面包屑的粘性结构均显著低于对照。黄原胶对淀粉和蛋白质消化的抑制作用主要是通过降低酶进入内部结构的可及性来实现的。
Starch digestibility of gluten‐free bread has been expected to be suppressed for the purpose of decreasing glycemic response. The objective of this study was to investigate the effects of adding xanthan gum and gluten on starch and protein digestibility of rice bread prepared using the developed recipe involving pickering stabilization of foams and emulsions. The extent of starch digestion of gluten‐free bread was suppressed by adding 2% xanthan gum from 79.8% to 57.3%. This suppressive effect was diminished by using gluten and that of rice bread containing 2% xanthan gum and 20% gluten was 75.5%. The extent of starch digestion of gluten‐free bread was similar or less than that of bread containing gluten. The gluten‐free bread with 2% xanthan gum had significantly lower loaf volume, porosity, and sticker structure of breadcrumb than the control. The suppressive effects of xanthan gum on starch and protein digestion were mainly dependent on reducing accessibility of the enzyme into the inner structure.