Endogenous protein and lipid facilitate the digestion process of starch in cooked quinoa flours
Endogenous protein and lipid facilitate the digestion process of starch in cooked quinoa flours
复制标题
内源性蛋白质和脂质促进煮熟的藜麦粉中淀粉的消化过程
DOI：
10.1016/j.foodhyd.2022.108099
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发表时间：
2022-08-27
影响因子：
10.7
通讯作者：
Sun, Baoguo
中科院分区：
文献类型：
--
作者：
Lu, Shiyi;Li, Jie;Sun, Baoguo
藜麦以其营养品质和低GI食品而闻名，近年来引起了科学家的极大兴趣。淀粉的内在特性以及内源蛋白质和脂类可能是影响蒸煮藜麦消化过程的重要因素。本研究旨在探讨内源蛋白质和脂类对藜麦粉淀粉消化率的影响，并揭示与消化过程相关的理化和质构特性。获得去除/不去除蛋白质和/或脂质的藜麦粉，然后在烹饪之前/之后进行体外消化。有趣的是，煮熟的全藜麦面粉具有最高的淀粉消化率和eGI，其次是去除蛋白质或脂质的面粉，在纯藜麦淀粉中发现的消化率最小。这是在一个相反的顺序相当于原藜麦面粉，其中蛋白质和脂质强烈抑制淀粉消化。蒸煮的全藜麦粉显示出一级动力学消化模式，长直链淀粉链的连续水解，与其他藜麦样品观察到的平行和顺序消化动力学的组合相比，在快速消化阶段观察到DP类似于20-250的支链淀粉减少。此外，与全藜麦面粉相比，去除蛋白质和/或脂质的样品显示出更高的最终粘度和剪切稀化特性，在共聚焦激光扫描显微镜下观察到聚集的淀粉。表明凝胶网络是影响不同昆诺阿藜粉淀粉消化过程的主要因素。最终，这项工作为健康藜麦产品的开发和加工提供了新的见解。
Quinoa, known for its nutritional quality and as a low GI food, has arose great interests of scientists in the recent past. Intrinsic properties of starch as well as endogenous proteins and lipids might be important factors influ-encing the digestion processes of cooked quinoas. This work aims to investigate the roles of endogenous proteins and lipids on starch digestibility in quinoa flour, and uncover the physicochemical and textural properties related to the digestion process. Quinoa flours with/without proteins and/or lipids removal were obtained and then subjected to an in vitro digestion before/after cooking. Interestingly, the cooked whole quinoa flours had the highest starch digestibility and eGI, followed by the flours with protein or lipid removal, with the smallest di-gestibility found in the pure quinoa starch. This was in an opposite order of the equivalent raw quinoa flours, where proteins and lipids strongly inhibit the starch digestion. The cooked whole quinoa flours showed a first -order kinetic digestion pattern, with continuous hydrolysis of the long amylose chains, compared to combination of parallel and sequential digestion kinetic observed for other quinoa samples and the reduction in amylopectin with DP similar to 20-250 noted during the fast digestion stage. Additionally, compared to whole quinoa flours, samples with protein and/or lipid removal displayed the higher final viscosity and shear-thinning property, with aggregated starch observed under confocal laser scanning microscopy. It suggested that gel network is a primary factor affecting the digestion process of starch in different quinoa flours. Ultimately, this work provides new insights for the development and processing of healthy quinoa products.