Dietary fibre enrichment in foods for targeted health benefits: relating physical and physiological properties of hydrocolloids
食品中富含膳食纤维以实现有针对性的健康益处:与水胶体的物理和生理特性相关
基本信息
- 批准号:42409-2010
- 负责人:
- 金额:$ 3.06万
- 依托单位:
- 依托单位国家:加拿大
- 项目类别:Discovery Grants Program - Individual
- 财政年份:2012
- 资助国家:加拿大
- 起止时间:2012-01-01 至 2013-12-31
- 项目状态:已结题
- 来源:
- 关键词:
项目摘要
Hydrocolloids (mostly soluble polysaccharides) are multi-functional food ingredients. They deliver technological functionality to foods in the form of attributes like viscosity, gelation, and colloidal stability through their macromolecular behaviour in the aqueous phase. At the same time, these hydrocolloids act as dietary fibre and deliver a multitude of health benefits, including increased satiety, blood glucose attenuation after consumption of a meal, reduction in blood cholesterol levels through bile acid binding, fermentation in the colon to produce short-chain fatty acids, which can act to limit growth of pathogenic bacteria in the colon, improved laxation, and many other health benefits. In Canada, on average we only consume half of the recommended amount of total dietary fibre (soluble and insoluble), so supplementation of beneficial fibres into foods is an important and viable health- promoting strategy. The challenge with hydrocolloids is to provide a nutritionally- functional dose of soluble dietary fibre per food serving while not negatively altering the texture of the carrier food. The objectives of this research are to explore the relationship between the structural properties of hydrocolloids in solution (i.e., conformation, rheology) and their nutritional functionality; and, to explore novel means of enrichment of hydrocolloids into foods to deliver health benefits. The rheological and physical properties of hydrocolloids with a range of molecular structures and demonstrated health benefits will be studied in various model food matrices before and after each phase of in vitro digestion to simulate the oral, gastric and intestinal environment. We will also study their effects on various physiological biomarkers of health. The expected significance of this will be to understand more fundamentally the relationship between structure and function and therefore which hydrocolloids should be targeted for enhanced utilization in foods. In addition, novel strategies for incorporation of significant concentrations of nutritionally- functional hydrocolloids into model food systems will be explored using the enhanced knowledge gained regarding ideal stucture/ behaviour in the gastrointestinal tract that delivers specific health benefits.
水胶体(多为可溶性多糖)是一种多功能食品配料。它们通过在水相中的大分子行为,以粘度、凝胶和胶体稳定性等属性的形式为食品提供技术功能。与此同时,这些水胶体充当膳食纤维,提供多种健康益处,包括增加饱腹感,餐后血糖下降,通过胆汁酸结合降低血液胆固醇水平,在结肠中发酵产生短链脂肪酸,可以限制结肠中致病菌的生长,改善通便,以及许多其他健康益处。在加拿大,我们平均只摄入了总膳食纤维(可溶性和不可溶性)推荐量的一半,因此在食物中补充有益纤维是一项重要和可行的促进健康战略。水胶体的挑战是在每份食物中提供具有营养功能剂量的可溶性膳食纤维,同时不改变载体食物的质地。本研究的目的是探讨溶液中水胶体的结构特性(即构象、流变性)与其营养功能之间的关系;并且,探索将水胶体富集到食物中的新方法,以提供健康益处。在体外消化的每个阶段之前和之后,将在各种模型食物基质中研究具有一系列分子结构的水胶体的流变学和物理特性以及已证明的健康益处,以模拟口腔、胃和肠道环境。我们还将研究它们对各种健康生理生物标志物的影响。这项研究的预期意义将是更根本地了解结构和功能之间的关系,从而了解哪些水胶体应该成为食品中加强利用的目标。此外,将利用胃肠道中提供特定健康益处的理想结构/行为方面获得的增强知识,探索将显著浓度的具有营养功能的水胶体纳入模型食物系统的新策略。
项目成果
期刊论文数量(0)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
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Goff, Douglas其他文献
The hydration rate of konjac glucomannan after consumption affects its in vivo glycemic response and appetite sensation and in vitro digestion characteristics
- DOI:
10.1016/j.foodhyd.2021.107102 - 发表时间:
2021-08-14 - 期刊:
- 影响因子:10.7
- 作者:
Guo, Liping;Goff, Douglas;Zhong, Fang - 通讯作者:
Zhong, Fang
Goff, Douglas的其他文献
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{{ truncateString('Goff, Douglas', 18)}}的其他基金
Dietary fibre enrichment in foods for targeted health benefits: relating physical and physiological properties of hydrocolloids
食品中富含膳食纤维以实现有针对性的健康益处:与水胶体的物理和生理特性相关
- 批准号:
42409-2010 - 财政年份:2011
- 资助金额:
$ 3.06万 - 项目类别:
Discovery Grants Program - Individual
Dietary fibre enrichment in foods for targeted health benefits: relating physical and physiological properties of hydrocolloids
食品中富含膳食纤维以实现有针对性的健康益处:与水胶体的物理和生理特性相关
- 批准号:
42409-2010 - 财政年份:2010
- 资助金额:
$ 3.06万 - 项目类别:
Discovery Grants Program - Individual
Food materials at subzero temperatures
零下温度下的食品原料
- 批准号:
42409-2005 - 财政年份:2009
- 资助金额:
$ 3.06万 - 项目类别:
Discovery Grants Program - Individual
Food materials at subzero temperatures
零下温度下的食品原料
- 批准号:
42409-2005 - 财政年份:2008
- 资助金额:
$ 3.06万 - 项目类别:
Discovery Grants Program - Individual
Food materials at subzero temperatures
零下温度下的食品原料
- 批准号:
42409-2005 - 财政年份:2007
- 资助金额:
$ 3.06万 - 项目类别:
Discovery Grants Program - Individual
Food materials at subzero temperatures
零下温度下的食品原料
- 批准号:
42409-2005 - 财政年份:2006
- 资助金额:
$ 3.06万 - 项目类别:
Discovery Grants Program - Individual
Food materials at subzero temperatures
零下温度下的食品原料
- 批准号:
42409-2005 - 财政年份:2005
- 资助金额:
$ 3.06万 - 项目类别:
Discovery Grants Program - Individual
Emitek K-1250x turbo cryogenic system
Emitek K-1250x 涡轮低温系统
- 批准号:
300605-2004 - 财政年份:2004
- 资助金额:
$ 3.06万 - 项目类别:
Research Tools and Instruments - Category 1 (<$150,000)
Food materials at subzero temperatures
零下温度下的食品原料
- 批准号:
42409-2001 - 财政年份:2004
- 资助金额:
$ 3.06万 - 项目类别:
Discovery Grants Program - Individual
Food materials at subzero temperatures
零下温度下的食品原料
- 批准号:
42409-2001 - 财政年份:2003
- 资助金额:
$ 3.06万 - 项目类别:
Discovery Grants Program - Individual
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