Influence of cereal grain non-starch polysaccharides such as beta-glucan and arabinoxylan in their native and hydrolysed forms on starch amylolysis

谷物非淀粉多糖（例如 β-葡聚糖和阿拉伯木聚糖）的天然形式和水解形式对淀粉淀粉分解的影响

• 批准号: 194124-2013
• 负责人: Vasanthan, Thavaratnam
• 金额: $ 2.11万
• 依托单位: University of Alberta
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2013
• 资助国家: 加拿大
• 起止时间: 2013-01-01 至 2014-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=523115
• 关键词: Influence; cereal; grain; non; starch

Humans evolved in the context of eating whole grain foods. Our body is designed to consume and digest starchy cereal grains that contain a variety of Non Starch Polysaccharides (NSPs) (i.e. components of dietary fibre), phytates, phenolics, etc. that confer health benefits. However, in modern times, highly refined cereal ingredients such as white wheat flour, polished rice, pearled barley, etc. are used substantially in food processing as ingredients. These refined ingredients are highly depleted in NSPs, phenolics, phytates, etc and are used in processed grain foods to improve flour functionality and facilitate high volume processing, as well as to improve the food's sensory characteristics (eg: softer, whiter baked goods or finer textured pastries). More recently, as society has become more concerned about how a refined diet can affect health negatively, it now demands a return to more nutritious and whole grain foods.

人类是在吃全谷物食物的背景下进化的。我们的身体被设计用来摄入和消化含有多种非淀粉多糖(NSP)(即膳食纤维的成分)、植酸盐、酚类等有益健康的淀粉谷物。然而，在现代，高度精炼的谷物配料，如白小麦粉、精米、珍珠大麦等，在食品加工中大量用作配料。这些精制成分在NSP、酚类、植酸盐等中高度消耗，并用于加工谷物食品，以改善面粉功能和促进大批量加工，以及改善食品的感官特性(例如：更软、更白的烘焙食品或更精细的质地糕点)。最近，随着社会越来越关注精致饮食如何对健康产生负面影响，现在要求回归更有营养的全谷物食品。