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Paolino Ninfali Michele Mari Maria A. Meli Carla Roselli Elena Antonini 《International Journal of Food Science & Technology》2019,54(5):1558-1565
This study evaluated the effects of malting and in vitro digestion on the bioaccessibility of six avenanthramides (AVNs), soluble phenols (SPs) and antioxidant capacity (ORAC) in cookies (3B, 4B, 5B) prepared with oat flour malted for three (M3), four (M4), five (M5) days, respectively. Control cookies (CTRL) were made with non-malted oat flour (M0). Five-days malting increased the AVN content of native kernels up to 10-folds, whereas SPs and ORAC tripled their values. After the in vitro digestion, AVNs showed their bioaccessibility in the following order: 5B > 4B > 3B, with a recovery of 1703 μg AVNs per 50 g portion of 5B cookies, compared to 135 μg of CTRL. Results showed that the inclusion of 27% malted oat flour was effective to formulate functional cookies with satisfactory technological properties, high AVN content and bioaccessibility. 相似文献
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Zhihao Yang Chuan Qin Peifang Weng Xin Zhang Qiang Xia Zufang Wu Lianliang Liu Jianbo Xiao 《International Journal of Food Science & Technology》2020,55(6):2531-2540
This research was focused on digestive enzyme inhibition and antioxidant properties of naked oat phenolic acid compound (OPC). Free and bound phenolic acid were separated from ethyl acetate fraction, n-butanol fraction and aqueous fraction. The interactions between OPC and main digestive enzymes (α-amylase, α-glucosidase, pepsin and trypsin) were studied. It was shown that the semi-purified bound phenolic acid (semi-purified by AB-8 column) has a competitive alpha-glucosidase inhibitor, while OPC of the organic extract fraction exhibited the characteristics of a mixed inhibitor. Bound phenolic-n-butanol fraction (IC50 = 98.39 ± 0.89 µg mL−1) had the strongest ability to scavenge the 1,1-diphenyl-2-picrylhydrazyl (DPPH). Additionally, the starch hydrolysis degree of n-butanol extraction naked oat phenolic compound was significantly lower than other fractions in vitro. The integrated results suggested that OPC could be considered as potential healthy factor to control postprandial blood glucose, and the mechanism maybe via anti-digestion, antioxidation and interaction with diabetes-related starch. 相似文献
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目的研究燕麦饮品中燕麦酶解后DE值测定方法。方法样品酶解后利用碘量法测定空白、标准品、样品过量二价铜,利用计算得出燕麦酶解后DE值的含量。结果该方法实现在线生产快速检测,解决了目前检测DE值含量方法 GB/T5009.9-2003中存在的以下弊端:检测耗时长,操作步骤复杂,不适于生产的在线检测等。本方法在检测时间上与GB/T5009.9-2003法比较,缩短检测时间90 min。结论本方法适合于生产线上在线快速测定。 相似文献
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通过实验确定了从裸燕麦麸皮中提取裸燕麦苷的最佳工艺条件:乙醇浓度80%(v/v)、提取温度40℃、提取时间30min、液料比21∶1、提取次数3次,裸燕麦苷提取得率为(2.97±0.23)g/100g,提取物纯度(88.6±1.73)%,灰分含量(5.2±0.34)%,粗脂肪含量(6.1±0.47)%。 相似文献
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目的 建立燕麦及其制品中柄曲霉素(sterigmatocystin, STC)检测方法, 并了解我国部分地区燕麦及其制品中STC的污染情况。方法 在内蒙古农户家中采集新产燕麦136份, 同时采集内蒙古超市中散装燕麦粉5份以及我国大陆地区市售燕麦片96份。采用QuEChERS (quick, easy, cheap, effective, rugged, safe)前处理结合高效液相色谱串联质谱(high performance liquid chromatography-mass spectrometry, HPLC-MS/MS)方法检测STC的含量。结果 在燕麦和燕麦片中分别添加低、中、高浓度的STC, 其平均回收率范围为83.6%~119.4%, RSD为2.3%~15.4%, 方法定量限为0.5 μg/kg, 在燕麦和燕麦片中的检出限分别为0.02 μg/kg和0.05 μg/kg, 表明该方法可用于燕麦和燕麦片中STC含量的检测。分析检测结果可知燕麦、燕麦粉和燕麦片3种样品中均检出较低浓度的STC, 检出率分别为0.7%、60%和13.5%, 平均含量分别为0.1、0.2和 0.11 μg/kg。结论 内蒙古地区燕麦、燕麦粉和我国大陆地区市售燕麦片中柄曲霉素污染水平整体较低, 但在监管中仍不容忽视, 该研究同时也为以后开展居民膳食中STC风险评估提供基础数据。 相似文献
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通过对pH、水料比、温度、时间等因素进行单因素试验,然后进行正交试验,对燕麦蛋白和淀粉进行初步分离,得到燕麦蛋白的初步提取工艺条件,并对分离的蛋白和淀粉进行纯化。试验得出燕麦蛋白纯化的最适酶解条件及燕麦淀粉纯化的最适酶解条件,燕麦淀粉得率为86.2%,纯度为77.6%。 相似文献
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用燕麦粉代替部分低筋粉,用麦芽糖醇和玉米油分别代替传统戚风蛋糕中的蔗糖和大豆油制作麦芽糖醇燕麦戚风蛋糕,以总糖含量、感官评定、质构特性作为评价指标,通过单因素和正交试验,确定最佳配方(以低筋粉和燕麦粉总质量为基准100%):低筋粉80%、燕麦粉20%、鸡蛋210%、麦芽糖醇110%、水50%、玉米油30%、泡打粉2%、塔塔粉2%、盐0.9%;焙烤条件:上火170℃、下火140℃、60 min(6英寸)。以此配方制得的麦芽糖醇燕麦戚风蛋糕色泽金黄,香味浓郁,甜而不腻。与传统戚风蛋糕相比总糖含量低,慢消化淀粉(SDS)含量高,不仅适合普通消费者,也较适合糖尿病人群和肥胖症人群食用。 相似文献
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Patrice Le Franois 《Journal of the science of food and agriculture》1989,49(4):499-501
The in-vitro availability of starch in Heudebert breads and Lu biscuits was assessed. Starch digestibility increased in the order semi-sweet biscuits, muesli, wholemeal breads, white breads, French toast, extruded crispbread. The results confirm that manufacturing conditions play a determinant role in starch availability in vitro. 相似文献
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Ritva AM Repo‐Carrasco‐Valencia Christian R Encina Maria J Binaghi Carola B Greco Patrícia A Ronayne de Ferrer 《Journal of the science of food and agriculture》2010,90(12):2068-2073
BACKGOUND: Andean indigenous crops such as quinoa (Chenopodium quinoa), kiwicha (Amaranthus caudatus) and kañiwa (Chenopodium pallidicaule) seeds are good sources of minerals (calcium and iron). Little is known, however, about mineral bioavailability in these grains. Thus the aim of the present study was to determine the iron, calcium and zinc potential availability in raw, roasted and boiled quinoa, kañiwa and kiwicha seeds. Potential availability was estimated by dialyzability. RESULTS: These seeds are good sources of phenolic compounds and kañiwa of dietary fiber. Their calcium, zinc and iron content is higher than in common cereals. In general, roasting did not significantly affect mineral dialyzability. Conversely, in boiled grains there was an increase in dialyzability of zinc and, in the case of kañiwa, also in iron and calcium dialyzability. CONCLUSION: Taking into account the high content of minerals in Andean grains, the potential contribution of these minerals would not differ considerably from that of wheat flour. Further studies are required to research the effect of extrusion on mineral availability in Andean grains. Copyright © 2010 Society of Chemical Industry 相似文献
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为提高燕麦蛋白(OP)的功能性质,提高其品质,分别采用葡萄糖(G)、乳糖(L)、壳寡糖(C)、海藻酸钠(S)对燕麦蛋白进行湿法糖基化改性,探究4种不同分子大小的糖对燕麦蛋白糖基化产物(G-OP、L-OP、C-OP、S-OP)功能性质及结构的影响。结果表明:4种糖基化燕麦蛋白的溶解性较改性前均有较大提高,其中L-OP的溶解度(pH 7)较改性前提高了64.23百分点;4种糖基化燕麦蛋白的乳化活性指数(EAI)和乳化稳定性指数(ESI)均显著提高(p<0.05),其中C-OP的EAI和ESI较改性前分别增加了8.91 m2/g和21.26百分点;4种糖基化燕麦蛋白的持水性、吸油性、体外消化性及表面疏水性较改性前均显著提高(p<0.05);SDS-PAGE、傅里叶红外光谱、荧光光谱分析表明,糖链的引入使OP空间结构发生了变化,证明了OP分别与4种糖发生共价结合生成糖蛋白。综上,虽然蛋白的糖基化反应是一种化学改性,但由于没有任何化学试剂参与,通过自发反应发生共价交联,生成具有良好功能性质的蛋白糖基化共价复合物,属于“绿色加工工艺”,适合高品质改性植物蛋白的研制... 相似文献
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采用水提取、醇沉淀法制备山药多糖和燕麦多糖,利用健康成人粪便提取物中的肠道微生物体外发酵多糖,确定发酵产酸情况(乙酸,丙酸,丁酸,乳酸)以及发酵产物对结肠癌细胞HCT-116的增殖抑制作用。山药多糖和燕麦多糖的糖含量分别为82.63%和80.32%。发酵24 h,山药多糖和燕麦多糖产生23.28、25.14 mmol/L乙酸、2.49、1.97 mmol/L丙酸、11.04、7.99 mmol/L丁酸和0.19、0.46 mmol/L乳酸;发酵48 h,它们产生四种酸为28.14、42.53,6.48、2.45,13.76、9.64,0.08、0.09 mmol/L。发酵时间从24 h延长至48 h,产物中乙酸、丙酸和丁酸含量显著提高(p<0.05),而乳酸含量明显降低(p<0.05)。两种多糖对细胞的抑制作用小于24.5%,而两种多糖发酵产物有更强的抑制作用,分别达到46.2%69.1%、44.6%67.3%;48 h发酵产物抑制作用更强,处理细胞48 h产生的抑制作用更大。结果表明,两种多糖经过肠道微生物发酵后,其产物对结肠癌细胞具有更强的增殖抑制活性。 相似文献
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Many researchers report substantial reductions in iron availability when dairy products are consumed with solutions of iron. Yet other studies indicate that dairy products have little effect on iron availability when added to complex meals. The conflicting data may be due to differences in the technique used to measure availability, species of animal used, form of iron in the diet, and meal composition. Human studies show superior bioavailability of iron in human milk when compared with cow's milk. Definitive causes for the differences between human and cow's milk have not been identified. Human milk contains lower amounts of casein, phosphate, and calcium, components thought to inhibit iron absorption. More work is needed to identify the factors that influence iron-dairy interactions. The nutritional benefits provided by dairy products outweigh the slight inhibitory effect they may have on iron availability. 相似文献
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以燕麦蛋白质为研究对象,通过β-葡聚糖对其进行湿热复合改性。研究不同条件下,复合产物的功能性质随着反应条件的变化规律,并对工艺条件进行优化。结果表明,随着燕麦蛋白和β-葡聚糖湿热复合反应时间的延长,在中性至弱碱性pH条件下,采用不同比例燕麦蛋白和葡聚糖的复合产物功能性质都有了不同程度的改善,同时,接枝度变大,颜色逐渐变深。在100℃,pH9,反应物比例为1:1(w/w),反应120min的最佳工艺条件下,燕麦蛋白的溶解性提高到82%,复合物乳化性与乳化稳定性显著提高。 相似文献
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本文研究了以燕麦麸皮为原料制取燕麦膳食纤维,确定简单经济的的工艺路线,并着重分析了燕麦膳食纤维的物理特性。 相似文献
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David G. Stevenson Fred J. Eller Milica Radosavljevi Jay-lin Jane & George E. Inglett 《International Journal of Food Science & Technology》2007,42(12):1489-1496
Morphology, starch structures and thermal and pasting properties of oat bran concentrate (OBC) and Nutrim‐OB (NOB), a jet‐cooked oat bran product, with or without supercritical carbon dioxide extraction (SCD) were studied. Oil composition was analysed. OBC had three thermal transitions, starch gelatinisation and two amylose–lipid complex transitions. NOB only had amorphous amylose–lipid transition. SCD significantly decreased gelatinisation temperatures of OBC. Pasting properties, showed NOB had significantly higher peak viscosity and breakdown, with significantly lower final viscosity, setback and pasting temperature compared with OBC. SCD increased peak viscosity for NOB and final viscosity for OBC. Thermogravimetric analysis showed NOB had higher water‐holding capacity (WHC) than OBC, while SCD decreased WHC. Amylopectin molecular weight was 3.4 × 108 for OBC and was significantly lower for NOB (1.4 × 108). Predominant fatty acids were oleic (41%), linoleic (38%) and palmitic (16%). Study showed NOB had different properties from OBC thereby expanding industrial applications. 相似文献
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Four tropical fruits and three citrus fruits were analyzed for moisture, ash, antinutritional factors (phytate, oxalate, and polyphenols) contents, and total and available minerals. Moisture contents ranged from 6.0 to 83.17% for tropical fruits while that of citrus fruits ranged from 88.20 to 89.50%. Ash contents ranged from 2.56 to 4.50% and from 3.83 to 4.83%, for tropical and citrus fruits, respectively. All fruits contained no oxalate while phytate and polyphenols ranged from 48.1 to 134.1 mg/ 100 g and from 0.115 to 0.34%, respectively. For all fruits major minerals contents ranged from 7.7 to 433.3 while trace ones ranged from 0.116 to 1.91 mg/100 g. In vitro availabilities of major minerals (% of total) varied from 11.1 to 86.2% while for minor ones it ranged from 13 to 72.5%. 相似文献