该文以V型淀粉、多孔淀粉和预糊化淀粉为原料制备3种淀粉辣椒油微胶囊,并将其用于制备花卷,同时以未添加辣椒油和直接添加辣椒油作为对照,考察花卷微观结构、质地、感官、消化性和贮藏稳定性。结果发现,添加微胶囊会降低花卷比容,其中V型淀粉辣椒油微胶囊花卷比容最小为1.9 mL/g。感官评价显示,添加微胶囊会增加花卷硬度,消化性结果显示,V型淀粉辣椒油微胶囊花卷的消化速率最低(0.002 7 min-1),且消化程度也最低(65.8%),而多孔淀粉和预糊化淀粉辣椒油微胶囊花卷消化性无明显变化,表明不同淀粉与辣椒油的结合方式影响淀粉的消化过程。在贮存7 d后,V型淀粉辣椒油微胶囊花卷的结晶度变化不大,且老化焓值最小为0.8 J/g,说明添加V型淀粉辣椒油微胶囊可抑制花卷老化。研究结果表明,V型淀粉微胶囊可降低花卷类主食的消化性,同时可抑制淀粉老化,从而提升其贮藏稳定性能。研究结果为慢消化主食开发提供参考。
关键词：
淀粉; 辣椒油; 微胶囊; 花卷; 消化性
The steamed twisted roll (STR) is a traditional staple food in China, however, its consumption often results in a rapid rise in blood glucose levels, posing a significant health concern.To address this issue, starch-capsicol microcapsules were developed using V-type starch, porous starch, and pregelatinized starch, and used as raw materials in STR preparation.STR made from wheat flour without capsicol or with directly added capsicol served as control samples.The microstructure, texture, sensory properties, starch digestibility, and storage stability of the STR samples were systematically evaluated.The results showed that the addition of starch-capsicol microcapsules reduced the specific volume of STR, with the smallest specific volume (1.9 mL/g) observed in STR prepared with V-type starch-capsicol microcapsules.Sensory analysis revealed that the incorporation of starch-capsicol microcapsules increased the hardness of STR, attributed to the higher starch content.In vitro starch digestibility result indicated that STR prepared with V-type starch-capsicol microcapsules exhibited the lowest digestion rate (0.002 7 min-1) and degree of digestion (65.8%).In contrast, STR prepared with porous starch or pregelatinized starch-capsicol microcapsules showed no significant changes in digestibility compared to the control samples, suggesting that the interaction between starch and capsicol plays a key role in modulating starch digestion.After 7 days of storage, STR containing V-type starch-capsicol microcapsules exhibited minimal changes in crystallinity and the lowest retrogradation enthalpy (0.8 J/g), indicating that these microcapsules effectively inhibited retrogradation of STR.These findings suggested that incorporating V-type starch-capsicol microcapsules into STR production could reduce starch digestibility while suppressing retrogradation, thereby improving storage stability.This study provides valuable insights into the development of slowly digestible staple foods with enhanced storage properties.
[1] 付兆燕, 刘佳雯, 齐沙沙, 等. 谷朊粉添加量对面粉糊化和馒头品质的影响[J]. 农产品加工, 2024(11):7-9; 18.
FU Z Y, LIU J W, QI S S, et al. Effect of wheat gluten addition on flour pasting and steamed bread characteristics[J]. Farm Products Processing, 2024(11):7-9; 18.
[2] 张卓琼, 郭军. 低血糖生成指数食品研究与开发应用现状[J]. 食品与发酵工业, 2023, 49(1):313-320.
ZHANG Z Q, GUO J. Research development and application status of low glycemic index foods[J]. Food and Fermentation Industries, 2023, 49(1):313-320.
[3] 张三杉, 余梦玲, 雷激, 等. 低血糖生成指数杂粮馒头的研制[J]. 食品工业科技, 2022, 43(22):214-220.
ZHANG S S, YU M L, LEI J, et al. Preparation of low glycemic index multigrain steamed bun[J]. Science and Technology of Food Industry, 2022, 43(22):214-220.
[4] HAINI N, JAU-SHYA L, MOHD ROSLI R G, et al. Effects of high-amylose maize starch on the glycemic index of Chinese steamed buns (CSB)[J]. Heliyon, 2022, 8(5): e09375.
[5] SONG Y X, LI X, ZHONG Y Y. Optimization of butter, xylitol, and high-amylose maize flour on developing a low-sugar cookie[J]. Food Science & Nutrition, 2019, 7(11):3414-3424.
[6] 胡慧芳, 王玉川, 江正强, 等. 低分子质量瓜尔豆胶膳食纤维对面团流变学特性和馒头品质影响[J]. 中国粮油学报, 2018, 33(8):7-12.
HU H F, WANG Y C, JIANG Z Q, et al. Effects of partially hydrolyzed guar gum on rheological properties and quality of Chinese steamed bread[J]. Journal of the Chinese Cereals and Oils Association, 2018, 33(8):7-12.
[7] 郑双翼, 万潇, 陈倩倩, 等. 月桂酸对含大豆分离蛋白馒头比容、质构、消化性及储藏期老化特性的影响[J/OL]. 中国油脂, 2024:1-12. (2024-03-13). https://link.cnki.net/doi/10.19902/j.cnki.zgyz.1003-7969.240069.
ZHENG S Y, WAN X, CHEN Q Q, et al. Effects of lauric acid on the volume, texture, digestion and retrogradation of steamed bread enriched with soy protein during storage[J/OL]. China Oils and Fats, 2024:1-12. (2024-03-13). https://link.cnki.net/doi/10.19902/j.cnki.zgyz.1003-7969.240069.
[8] 岳昊, 邱斌, 张文龙, 等. 功能油脂微胶囊的工艺优化及稳定性研究[J]. 食品研究与开发, 2020, 41(15):51-57.
YUE H, QIU B, ZHANG W L, et al. Process optimization and stability study of functional oil microcapsules[J]. Food Research and Development, 2020, 41(15):51-57.
[9] LI C N, AN F P, SUN S H, et al. Micro-encapsulation of garlic oil using esterified-wheat porous starch and whey protein isolate: Physicochemical properties, release behavior during in vitro digestion[J]. International Journal of Biological Macromolecules, 2024, 272:132843.
[10] SHAO M, JUNEJO S A, ZHANG B, et al. Effects of explosion puffing on the native structural organization and oil adsorption properties of starch[J]. Carbohydrate Polymers, 2024, 324:121518.
[11] DRIES D M, GOMAND S V, PYCARELLE S C, et al. Development of an infusion method for encapsulating ascorbyl palmitate in V-type granular cold-water swelling starch[J]. Carbohydrate Polymers, 2017, 165:229-237.
[12] SONG J L, JIANG L J, QI M M, et al. Study of ultrasonic treatment on the structural characteristics of gluten protein and the quality of steamed bread with potato pulp[J]. Ultrasonics Sonochemistry, 2023, 92:106281.
[13] CAO Y F, ZHANG F J, GUO P, et al. Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility[J]. LWT, 2019, 111:527-533.
[14] WANG X Y, GUO X N, ZHU K X. Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread[J]. Food Chemistry, 2016, 201:275-283.
[15] LUO D, SANG Z Q, XIE Q, et al. Complexation temperature regulated the structure and digestibility of pea starch-gallic acid complexes during high pressure homogenization[J]. Food Research International, 2024, 178:113943.
[16] SONG M K, GUO X N, ZHU K X. Characterization of the alkali-induced protein cross-linking in buckwheat sourdough steamed bread[J]. Food Hydrocolloids, 2023, 145:109143.
[17] LI Y, QIU X, YAO Y F, et al. Effects of whole wheat flour on frozen dough and steamed bread during freeze-thaw cycles[J]. LWT, 2024, 197:115938.
[18] TANG X J, LIU R S, HUANG W N, et al. Impact of in situ formed exopolysaccharides on dough performance and quality of Chinese steamed bread[J]. LWT, 2018, 96:519-525.
[19] ZOU W, SISSONS M, WARREN F J, et al. Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure[J]. Carbohydrate Polymers, 2016, 152:441-449.
[20] VIDHYALAKSHMI R, PRABHASANKAR P, MEERA M S. Ultrasonication assisted pearl millet starch-germ complexing: Evaluation of starch characteristics and its influence on glycaemic index of bread[J]. Journal of Cereal Science, 2023, 112:103686.
[21] RAZA H, LI S Q, ZHOU Q, et al. Effects of ultrasound-induced V-type rice starch-tannic acid interactions on starch in vitro digestion and multiscale structural properties[J]. International Journal of Biological Macromolecules, 2023, 246:125619.
[22] SUN S L, HONG Y, GU Z B, et al. Impacts of fatty acid type on binding state, fine structure, and in vitro digestion of debranched starch-fatty acid complexes with different debranching degrees[J]. Carbohydrate Polymers, 2023, 318:121107.
[23] CHEN J, CAI H L, YANG S, et al. The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids: Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage[J]. Food Research International, 2022, 162:111933.
[24] ZHUANG J, LIU H F, YOU L N, et al. Influence of ultrasonic-microwave power on the structure and in vitro digestibility of lotus seed starch-glycerin monostearin complexes after retrogradation[J]. International Journal of Biological Macromolecules, 2023, 228:59-67.
[25] NIE M Z, LI J X, LIN R, et al. The role of C18 fatty acids in improving the digestion and retrogradation properties of highland barley starch[J]. Food Research International, 2024, 186:114355.
