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: 2015
• 资助国家: 加拿大
• 起止时间: 2015-01-01 至 2016-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=569733
• 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. The dilemma presented to the food industry is that although NSPs in whole grain foods have health benefits, they negatively impact the high volume food processing and especially the sensory qualities to which consumers have grown accustomed. In order to mitigate these negative effects of NSPs, microbial based crude enzyme preparations (eg: xylanase, beta-glucanase, etc) are often added, primarily for the purpose of hydrolyzing NSPs. This is largely an empirical, "black box" process, in which the molecular details are not well understood. We know that these crude enzymes improve food sensory attributes and processing capabilities by producing hydrolyzed dietary fibre. However, the impact of NSPs on human health is not clear, especially how those partially hydrolysed NSPs affect amylolysis. The objective of the proposed research is to develop a better understanding of how some NSPs, in their native and hydrolysed form, would influence starch amylolysis. The results of this study is expected to show how NSPs would be beneficial to the Canadian food industry and the general public at large for intelligent management of health issues around starch digestion, obesity, type II diabetes, and general human health.

人类是在吃全谷物食物的环境中进化的。我们的身体被设计用来消耗和消化含有各种非淀粉多糖（即膳食纤维的成分）、植酸盐、酚类物质等的淀粉类谷物，这些谷物对健康有益。然而，在现代，高度精制的谷物原料，如白小麦粉、精米、薏米等，在食品加工中大量使用。这些精制成分在NSPs、酚类、植酸盐等方面的含量非常低，用于加工谷物食品，以改善面粉的功能，促进大批量加工，以及改善食品的感官特性（例如：更软、更白的烘焙食品或质地更细的糕点）。最近，随着社会越来越关注精制饮食如何对健康产生负面影响，现在要求回归到更有营养的全谷物食品。