杂粮果蔬复合鲜面条的配方优化及其对α-葡萄糖苷酶的抑制活性

Formulation Optimization and Inhibitory Effect onα-Glucosidase Activity of Fresh Noodles Prepared by Combination with Grain,Fruit and Vegetable

以小麦粉为主要原料,添加一定量的微胶囊化番茄粉、塔尔米粉和红枣多糖制作杂粮果蔬复合鲜面条。以质构和色差值为指标,考察番茄粉的微胶囊化对鲜面条质量的影响;以胶黏性和蒸煮损失率为考察指标,考察微胶囊化番茄粉、塔尔米粉和红枣多糖的添加量对鲜面条的影响;以蒸煮损失率、感官评分和鲜面条多糖对DPPH自由基清除能力(IC_(50)值)的加权综合评分为考察指标,在单因素实验基础上,采用L9(3^4)正交试验确定鲜面条最优配方。以阿卡波糖为对照,分析了鲜面条多糖对α-葡萄糖苷酶活性抑制作用。结果表明,添加微胶囊化番茄粉面条的质构特性均优于添加未微胶囊化番茄粉的面条,其色差值小于添加未微胶囊化番茄粉的鲜面条,稳定性更好;复合鲜面条的最优配方为:微胶囊化番茄粉番茄粉2%,塔尔米粉10%,红枣多糖6%,在此条件下,鲜面条的蒸煮损失率、感官评分、多糖的DPPH自由基清除能力(IC50值)分别为(3.27%±0.03%)、(91.00±1.85)分、(4.89±0.00) mg/mL;鲜面条多糖对α-葡萄糖苷酶的抑制作用的IC50值为(28.94±0.48) mg/mL,优于空白对照组(111.20±16.19) mg/mL。杂粮果蔬复合鲜面条多糖具有一定的抗氧化活性及体外降糖作用。

Wheat flour was used as the main raw material,supplemented by microcapsule tomato powder,ta-er-mi powder and jujube polysaccharides to make fresh noodles prepared by combination with grain,fruit and vegetable.The effect of microencapsulation of tomato powder on the quality of fresh noodles was investigated by using texture and color difference as indexes.Effects of the volume of addition of ta-er-mi powder,microencapsulated tomato powder and jujube polysaccharide on the compound fresh noodles were investigated with the texture and cooking loss rate as the indexes.Taking the weighted comprehensive score of cooking loss rate,sensory scores and the DPPH free radical scavenging capacity(IC 50 value)of the fresh noodles polysaccharides as the indicators of investigation,based on a single factor test,L 9(34)orthogonal experiment was used to determine the optimal fresh noodles formula.Acarbose was used as a control to analyze the inhibitory effect of fresh noodles onα-glucosidase activity.The results showed that the texture characteristics of the noodles with added microencapsulated tomato powder were better than that of the noodles with non-microencapsulated tomato powder,its color difference was less than that of fresh noodles with non-microencapsulated tomato powder,which had better stability.The optimal formula of compound fresh noodles were:Microencapsulated tomato powder 2%,ta-er-mi powder 10%,jujube polysaccharide 6%.Under these conditions,the cooking loss rate value,sensory scores and DPPH free radical scavenging ability(IC 50 value)of fresh noodles were(3.27%±0.03%),(91.00±1.85)scores and(4.89±0.00)mg/mL,and the inhibitory activity(IC 50 value)of fresh noodles against alpha-glucosidase was(28.94±0.48)mg/mL,which was better than the control group(111.20±16.19)mg/mL.The fresh noodles prepared by combination with grain,fruit and vegetable had certain antioxidant activity and hypoglycemic effect in vitro.