菊粉果聚糖的保健功能及应用价值

菊粉果聚糖是从菊科植物块根中提取、纯化、水解及喷雾干燥出来的寡糖。该文阐述了菊粉果聚糖的理化性质、生理功能及应用价值,介绍了菊粉果聚糖在国内外的研究进展和发展趋势,对菊粉果聚糖作为一种双歧杆菌因子和糖类、脂肪等替代品的研究、应用成果作了概括,为今后的进一步研究起到引导与借鉴作用。     

无麸质饼干原料及功能性添加成分的研究进展

乳糜泻是患者对面筋不耐受而引起的慢性小肠吸收不良综合征,患者需终身严格遵守无麸质饮食。无麸质食品不含面筋,口感与品质相对较差,研究者通过改进配方、技术等以达到改善的目的。本文介绍了乳糜泻、无麸质饼干的概况及其缺陷,主要对无麸质饼干所用的原料(大米粉、小米粉、藜麦粉、燕麦粉、苋菜粉及其他面粉)、功能性添加成分(亲水胶体、菊粉、酶制剂)进行综述,阐述了国内外关于无麸质饼干的一些研究进展,以期为无麸质饼干的进一步研究与应用提供参考。     

菊粉水溶性膳食纤维对便秘的作用

菊粉（Inulin）是由果糖经β（2-1）键连接而成的线性直链多糖,末端常带有一个葡萄糖,聚合度（DP）通常为2～60,实际上菊粉也是多种不同聚合度果聚糖的混合物.聚合度较低（DP=2～9）的果聚糖通常称为低聚果糖,聚合度为10～23的果聚糖通常称为中链菊粉,聚合度≥23的果聚糖通常称为多聚果糖.菊苣根是目前工业化生产菊粉的主要原料来源.菊粉型果聚糖作为优质纯天然的水溶性膳食纤维和益生元物质已被广泛应用于食品工业.     

菊粉和低聚果糖对发酵乳品质的影响

研究了不同添加量的高聚合度菊粉型果聚糖-菊粉和低聚合度菊粉型果聚糖-低聚果糖对含双歧杆菌BB-12发酵乳品质的影响。基于扩散波光谱学理论（DWS）分析了这两种菊粉型果聚糖发酵乳发酵期微观黏度因子的变化,并测定发酵时间以及贮藏期发酵乳黏度、乳清析出率、滴定酸度、活菌总数与双歧杆菌活菌数。结果表明,菊粉与低聚果糖影响发酵乳的凝胶过程,延长发酵时间,而在贮藏期可减缓活菌数的降低,增加黏度,降低酸度与乳清析出率,从而改善发酵乳的品质。其中菊粉的作用效果优于低聚果糖。分析表明,菊粉与低聚果糖对发酵乳的影响方式不同,未来可结合微生物代谢及其与蛋白质的相互作用进行探究。     

菊粉对低糖低脂酸奶品质的影响

菊粉是一类天然果聚糖的混合物,具有膳食纤维和益生元的双重功效。实验以脱脂奶粉为原料,以木糖醇为甜味剂,通过添加不同量的菊粉加工凝固型酸奶,研究菊粉的添加量对酸奶发酵的速度、产酸量及产品的持水性、质构和感官品质的影响。结果表明,随着菊粉添加量的增加,各项指标都有明显改善,添加的质量分数为2%~4%时,产品的品质最好。因此最终确定低糖低脂酸奶加工的工艺参数为:木糖醇7%、发酵剂菌粉1g/L、发酵时间4~4.5h、菊粉添加的质量分数为2%~4%。     

无麸质食品的研究进展

无麸质食品是专门为麸质过敏人群生产的一类食品.由于无麸质食品不含面筋,面团在食品制备过程中难以形成有效的网状结构,不易成型,保水性、持气性和弹性较差.本文对无麸质食品的定义及缺陷、原料及成分组成、品质及技术提升进行了阐述,介绍了无麸质食品与人体健康的关系,对无麸质食品的发展与应用作出了合理展望.     

果聚糖的合成与利用

介绍了富有果聚糖的植物种类及利用蔗糖合成果聚糖的微生物。讨论了果聚糖的特性、菊粉与果聚糖的功能及其利用情况。     

天然多功能食品配料——菊粉和低聚果糖

菊粉（Intilin）是存在于植物组织中的以β（2→1）键连接的果聚糖,链末端为一分子葡萄糖所封闭,其聚合度大约在2～60之间。商品菊粉是指菊芋根茎中菊粉经提取纯化后得到的白色粉末。“高效菊粉”（HighPefformenceInulin,简写HPInulin）是指天然菊粉中去除低分子量的单糖及低聚精后得到的产品。低聚果糖（FrUctoOlogollsers）是菊粉经酶部分水解后而得到的混合物,也可以由蔗糖经吹哺果糖昔酶的转果糖基作用而得到。由于低聚果糖分子链较短,分子量较小,其水溶性比菊粉要好,但其营养特性并无区别。自菊粉和低聚果糖作为食品配料使…     

无麸质面包品质改良研究进展

无麸质面包即完全不含任何麸质的面包,是专门针对麸质过敏人群而制作的面包。无麸质面包中缺乏面筋蛋白,使得无麸质面包存在持气性能较差,产品体积小,风味不佳等品质问题,导致面包的加工性能较差。为了满足消费者对于无麸质面包高品质的需求,需要对其品质进行改良。本文综述了当前国内外关于无麸质面包品质改良的最新研究进展,包括添加乳化剂、亲水胶体、蛋白质、酶等外源物质,酸面团发酵技术,发芽技术等传统技术以及非传统烘焙技术等新兴技术,同时对无麸质面包的发展前景进行了展望。     

菊粉型聚果糖可改善肠道功能

正“补充可溶性纤维素,可改善血脂,预防超重和肥胖。”中国第一届菊芋产业大会近日举行,中国疾病预防控制中心营养与健康所研究员霍军生表示,有研究表明从其中提取的菊粉型聚果糖有助于降低低密度脂蛋白胆固醇,并对糖尿病人的血糖控制和促进高密度脂蛋白胆固醇水平升高有益。菊芋,俗称鬼子姜,用其提炼的菊粉是优质的可溶性纤维。霍军生表示,菊粉类果聚糖改善肠道功     

The role of hydrocolloids in the development of gluten-free cereal-based products for coeliac patients: a review

A growing number of diseases in association with gluten intake, such as coeliac disease, have led to increasing demand for gluten-free products as a crucial economic and health issue. Gluten-free products, because of the absence of gluten, usually have a poor texture, taste and appearance. Therefore, the production of good quality gluten-free products with substances that can somehow mimic the viscoelastic properties of gluten is an important challenge. Recently, hydrocolloids are widely used to improve the quality and shelf-life of gluten-free products. In this study, the effect of hydrocolloids on the production of gluten-free cereal-based products, such as breads, cakes and muffins, biscuits and cookies, pasta and noodles, has been reviewed as well as their nutritional values. In general, this study could suggest key factors in the improvement of gluten-free products.     

无麸质食品现状、品质特性与发展分析

无麸质食品是由一种或多种不含麸质的原料生产或制作的食品。其主要是麸质不耐受人群及腹腔疾病患者的最佳饮食方式。然而,由于目前无麸质食品在中国的关注度较低和大多数无麸质食品的品质较差,多数麸质不耐受人群的饮食需求得不到满足。因此,文章系统介绍了无麸质食品的特点、品质改良和市场发展等,为无麸质食品未来的研究方向和进一步开发利用提供一定的参考。     

Recent advances in the formulation of gluten-free cereal-based products

The replacement of gluten presents a major technological challenge, as it is an essential structure-building protein, which is necessary for formulating high quality cereal-based goods. Rising demands for gluten free products parallels the apparent or real increase in coeliac disease, or other allergic reactions/intolerances to gluten. This paper reviews the current prevalence of coeliac disease, and recent advances in the preparation of gluten-free products, using starches, hydrocolloids, gums and novel ingredients and processes.     

Influence of hydrocolloids on dough handling and technological properties of gluten-free breads

BackgroundThe development of gluten-free breads has attracted great attention as a result of better diagnoses of relationship between gluten-free products and health. The market demand for gluten-free products is increasing day by day due to growing number of celiac disease cases. Development of gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process and in bread structure, appearance, texture and shelf life.Scope and approachThis review covers recent advances in the application of hydrocolloids in dough handling, technological and nutritional properties of gluten-free breads, which affect its quality and value.Key findings and conclusionsGluten-free breads results from the combination of different ingredients and hydrocolloids required to building up network structures responsible for bread quality. Various gluten-free formulations have applied hydrocolloids to mimic the viscoelastic properties of gluten. In addition, the impact of different hydrocolloids on the characteristics of dough and bread quality is known to be highly dependent on raw materials, the nature and quantity of hydrocolloids. Hydrocolloids improve the texture, increase the moisture content and extend the overall quality of bread. The results of the reviewed studies indicate that some of those products were acceptable and presented similar or better sensory attributes than control formulations and some were even comparable to their wheat-based counterparts. Based on successful applications of hydrocolloids, it is suggested that novel nutritious ingredients, combined with hydrocolloids can be added to gluten-free bread formulations to improve the quality of life.     

Gluten contamination in food services and industry: A systematic review

Abstract

Gluten-related disorders (GRD) affects approximately 10% of the general population. The only treatment for GRD is still so far is the lifelong complete exclusion of gluten from the daily diet. The correct information about the presence/absence of gluten in food is very important to this group. The present study aimed to evaluate the prevalence of gluten contamination in gluten-free industrial and non-industrial products. In this systematic review, 24 cross-sectional studies were analyzed. The authors developed specific search strategies for Science Direct, Scopus, Web of Science, Google Scholar and ProQuest Dissertations & Theses Global. The authors evaluated the methodological quality of the included studies using criteria from Meta-analysis of Statistics Assessment and Review Instrument (MASTARI). We performed the statistical meta-analysis by metafor package of R program. 95.83% (n?=?23) of the studies presented positive results for contamination (over 20?ppm). In industrial food products, studies showed a contamination prevalence of 13.2% (95% CI: 10.8%–15.7%). In non-industrial food products, studies showed a contamination prevalence of 41.5% (95% CI: 16.6%–66.4%). Despite the non-industrial products presented higher contamination prevalence than the industrial products, the difference was not significant (p?=?0.072). The findings indicate cross-contamination in industrialized and non-industrialized products. As expected, industrial products labeled as gluten-free showed a lower percentage of gluten-contamination than non-industrialized. Despite that, any contaminated sample found in this group present greater relevance than non-labeled foods. It indicates that foods labeled as “gluten-free” should not be considered safe for patients with GRD since information on the label regarding the presence/absence of gluten is unreliable. Therefore, any gluten-contamination in products labeled as gluten-free is a serious problem to whom present GRD. Further studies are needed to estimate gluten cross-contamination in food service meals and industry better.     

Possibilities to increase the quality in gluten-free bread production: an overview

The market for gluten-free products is increasing. Owing to better diagnostic methods, more and more people are identified to have coeliac diseases. Production of bakery products that do not harm these people is a big challenge for bakers and cereal scientists in the twenty-first century. The use of different cereals and flours makes it necessary to find possibilities to take over the task of gluten by other flour ingredients, by the addition of different components, by different flour and dough treatment or by changing the method of baking. The purpose of this review is to give an overview about the various possibilities to increase the baking quality of gluten-free bakery products, increasing their water-binding capacity, uniform the crumb structure and increase the final bread volume. All the listed methods and ingredients are already in single use helpful to increase the quality in gluten-free bread production.     

酸面团发酵技术在无麸质食物中的应用

无麸质食物是为乳糜泻人群应对麸质蛋白过敏而生产的一类食物,但无麸质食物因麸质蛋白的缺失,多存在口感差、体积小和硬度大等缺点。酸面团是一种传统发酵技术,通过酸面团中微生物的代谢作用,可产生蛋白酶降解麸质蛋白,同时还能提高无麸质食物的整体品质,如改善制品风味、提高营养价值、延长货架期等。本文主要对酸面团发酵技术及其在无麸质食物中的应用优势进行探讨,以期为无麸质食物研究提供理论参考。     

无麸质食品品质改良研究进展

无麸质食品主要是针对乳糜泻疾病患者等对面筋蛋白过敏人群而生产的食品。由于无麸质食品的原料中不含面筋蛋白,在食品制作过程中面团难以形成有效的网络结构,不易成型,持水性、持气性、弹性和内聚性差,老化速率高。主要介绍无麸质食品采用的原料及其营养成分,综述通过添加功能成分和控制工艺技术来改善无麸质食品品质的研究进展,以期为无麸质食品品质改良研究与生产提供参考。     

无麸质食品品质提升研究现状

麸质是一种广泛存在于麦类谷物中的蛋白质复合物，也是一种重要的过敏源物质，主要由麦醇溶蛋白和麦谷蛋白组成，是构成面团良好网络结构的重要物质。近年来，麸质不耐受症患病率逐年上升，无麸质饮食作为麸质不耐受症治疗的有效方法，越来越受到关注。此外，无麸质食品同传统食品相比，因其缺少面筋蛋白因而在制作过程中导致面团难以形成有效的网络结构，存在营养缺乏、不易成型、弹性差等缺点。本文概括了无麸质食品与麸质不耐受症的关系，对无麸质食品缺陷及其品质影响因素进行论述，并对目前原料预处理及改良剂添加对改善无麸质食品结构特性和理化特性进行总结概述，同时对该领域的发展前景进行了展望，以期为改良无麸质食品品质提供参考依据。