摘要
研究了蛋白-淀粉作用物的粘度曲线特征,溶胀能力等理化性质,采用改进的In-Vitro体外消化模型模拟人体消化道环境,对不同蛋白质含量的蛋白-淀粉作用物样品的消化性能进行了研究。研究表明,该作用物不易糊化,其糊的粘度显著低于原淀粉,溶胀能力降低;由于胶原蛋白与木薯淀粉的相互作用,底物结构发生改变,使得作用物的消化性能随着蛋白质含量的增加而降低。
The physicochemical properties of pro-starch ,such as viscosity curve characteristics,solubility and swelling ability were studied.A modified In-Vitro digestion model,simulating human gastrointestinal environment was used to study the digestibility of pro-starch with different protein content.The results showed that pro-starch was not easy to gelatinize,its paste viscosity was significantly lower than native starch,and the ability of solubility and swelling reduced. The digestibility of products decreased with the protein content increasing as the result of interaction between collagen and cassava starch and the change of substrate structure.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第10期103-106,共4页
Science and Technology of Food Industry
关键词
木薯淀粉
胶原蛋白
理化性质
消化性能
cassava starch
collagen
physicochemical property
digestibility
