湿热处理和发酵对小米营养素生物可给性及淀粉消化性的影响
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山西省“1331工程”重点学科建设计划项目(1331KSC)


Effects of Heat-moisture Treatment and Fermentation on Bioaccessibility of Nutrients and Starch Digestibility in Foxtail Millet
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    摘要:

    目的:为提高小米的营养价值和改善淀粉的消化性,研究湿热处理和发酵对小米中氨基酸、矿物质、酚类的生物可给性和淀粉消化特性的影响。方法:将湿热处理和发酵单独或组合作用于小米,通过氨基酸分析仪、ICP-OES、Folin-酚法分别测定不同处理样品的氨基酸、矿物质、总酚在体外模拟胃、肠道消化过程中的释放量,用体外酶解技术测定淀粉的消化性,并用ORAC法比较不同处理样品抗氧化活性的变化。结果:湿热处理可显著增加小米中锌的生物可给性,降低铁的生物可给性,使慢消淀粉(SDS)和抗性淀粉(RS)的含量分别从20.1%和13.3%升至26.8%和17.1%。发酵显著降低了蛋白质的体外消化率,增加了铁锌元素的生物可给性,提高了SDS的含量。湿热处理的小米经发酵后,赖氨酸和总氨基酸的生物可给性分别提高74.4%和41.5%,RS的含量较湿热样品进一步增加,铁的生物可给性下降。此外,小米样品经体外模拟胃、肠道消化,游离酚较消化前提高19~22倍,湿热-发酵样品表现出最高的抗氧化活性。结论:在无麸质小米食品的加工中,湿热处理与发酵的组合在改善营养成分生物可及性方面有望成为一项有前景的技术方案。

    Abstract:

    Objective: To improve the nutritional value of millet and increase the digestibility of starch, the effects of heat-moisture treatment and fermentation on the in vitro bioaccessibility of mineral elements, amino acids, antioxidants and starch digestibility in foxtail millet were investigated. Method: In this paper, the foxtail millet was treated by heat-moisture treatment and fermentation alone or in combination. The release of amino acids, minerals and total phenols in simulated gastrointestinal digestion process was determined by amino acid analyzer, ICP-OES and Folin-Ciocalteu method, respectively. Sarch digestibility was determined by in vitro enzymatic digestion protocol. The antioxidant activities of the treated samples were compared by ORAC method. Result: Heat-moisture treatment increased significantly the bioaccessibility of zinc and reduced the bioaccessibility of iron. The contents of slow digestion starch (SDS) and resistant starch (RS) were increased from 20.1% and 13.3% to 26.8% and 17.1%, respectively. Fermentation significantly reduced the in vitro digestibility of the protein, increased the bioaccessibility of the iron and zinc elements and the content of SDS. Heat-moisture treatment and subsequent fermentation increased the bioaccessibility of lysine and total amino acids by 74.4% and 41.5%, respectively. The RS content in dual treated foxtail millet was further increased compared with the heat-moisture treated samples. However, the bioaccessibility of iron was decreased. The content of free phenol was 19-22 times higher in simulated gastrointestinal tract than before digestion. The dual treated samples showed the highest antioxidant activity. Conclusion: In the processing of gluten-free foxtail millet food, the combination of heat-moisture treatment and fermentation is expected to be a promising technical means in improving the bioaccessibility of nutrients.

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靳志强;陈艳彬;王玺.湿热处理和发酵对小米营养素生物可给性及淀粉消化性的影响[J].中国食品学报,2019,19(12):177-186

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  • 在线发布日期: 2020-01-09
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