Structural enhancement leading to retardation of in vitro digestion of rice dough in the presence of alginate
Structural enhancement leading to retardation of in vitro digestion of rice dough in the presence of alginate
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DOI：
10.1016/j.foodhyd.2008.07.020
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发表时间：
2009-08-01
影响因子：
10.7
通讯作者：
Foo, Check Woo
中科院分区：
文献类型：
--
作者：
Koh, Lee Wah;Kasapis, Stefan;Foo, Check Woo
研究了不同含量的古洛糖醛酸序列的海藻酸盐对面团结构特性和体外消化的影响。材料被设计成作为市场上可用的基于方便汤的米粉的模型系统。在面团基质中加入钙，可减少煮制过程中的蒸煮损失和可溶性淀粉的渗漏。小变形动态振荡监测海藻酸盐网络，这是能够支持淀粉颗粒在一个有凝聚力的复合凝胶的结构特性。扫描电子显微镜提供了有形的证据的戏剧性影响的多糖网络上的米面团的形态。傅立叶变换红外光谱法在分子水平上探测了外部设置在海藻酸盐链的羧基附近递送钙离子的效率。看来连续的藻酸盐相包封淀粉颗粒，从而延缓了米粉团的体外消化。研究结果为开发具有良好上级外观、质构和消化率的商品米粉提供了依据。(C)2008年爱思唯尔有限公司保留所有战斗。
The effect of alginate with distinct content of guluronate sequences on the structural properties and in vitro digestion of rice dough has been investigated. Materials were engineered to serve as a model system of instant soup-based rice noodles available in the market. Alginate set externally with calcium within the dough matrix reduced cooking loss and soluble starch leakage following boiling of preparations. Small-deformation dynamic-oscillation monitored the structural properties of alginate networks, which were capable of supporting the starch granules in a cohesive composite gel. Scanning electron microscopy afforded tangible evidence of the dramatic effect of the polysaccharide network on the morphology of rice dough. Fourier transform infrared spectroscopy probed at the molecular lever the efficiency of external setting to deliver calcium ions at the vicinity of the carboxyl groups of the alginate chain. It appears that the continuous alginate phase encapsulates starch granules thus retarding in vitro digestion of the rice dough. Results are promising for the development of commercial rice noodles with superior appearance, textural profile and digestibility. (C) 2008 Elsevier Ltd. All Fights reserved.