摘要
以苦荞和小麦为原料,研究苦荞粉不同添加量对小麦降糖活性、流变学特性、热力学特性、傅里叶变换红外光谱、X-射线衍射及面团微观结构的影响。结果表明:当混粉中苦荞粉占比增多时,降糖活性明显增强,苦荞粉与小麦粉质量占比为9∶1时降糖活性最强(α-葡萄糖苷酶抑制率IC 50值为1.24 mg/mL,α-淀粉酶抑制率IC 50值为1.22 mg/mL),黏度降低,起始糊化温度、峰值糊化温度、终点糊化温度增加,糊化焓变值下降,β-折叠、α-螺旋含量减小,β-转角含量增加,无规则卷曲没有显著性变化,苦荞-小麦质量比为8∶2、9∶1时,晶体结构转变为V-型,扫描电镜显示,随着苦荞占比的增加,苦荞-小麦混合面团面筋结构断裂严重,气孔分布不均,苦荞粉占比超过5∶5时,混粉成团能力较难。
Tartary buckwheat and wheat were taken as the raw materials,the effects of different amounts of Tartary buckwheat powder on hypoglycemic activity,rheological properties,thermodynamic properties,Fourier transform infrared spectroscopy,X-ray diffraction and dough microstructure of wheat were studied.The results indicated that when the proportion of Tartary buckwheat flour increased in the mixture,the hypoglycemic activity was significantly enhanced,and the hypoglycemic activity was the strongest when the ratio of Tartary buckwheat flour to wheat flour was 9∶1(α-glucosidase inhibition IC 50 value of 1.24 mg/mL,andα-amylase inhibition IC 50 value of 1.22 mg/mL),the viscosity was reduced,the initial pasting temperature,the peak pasting temperature and the end pasting temperature increased,enthalpy value decreased,theβ-folding andα-helical content decreased,and theβ-corner content increased,with no significant change in random curl.Under buckwheat-wheat mass ratio of 8∶2 and 9∶1,the crystal structure was transformed into a V-type,scanning electron microscopy showed that,with the increase in Tartary buckwheat percentage,Tartary buckwheat-wheat mixed dough gluten structure was severely fractured,the distribution of air holes was not uniform,when the Tartary buckwheat flour proportion was more than 5∶5,it was difficult to mix flour into dough.
作者
丁淼
李爽
成圆
王宇加
刘礼
樊梓鸾
Ding Miao;Li Shuang;Cheng Yuan;Wang Yujia;Liu Li;Fan Ziluan(College of Life,Northeast Forestry University,Key Laboratory of Forest Food Resource Utilization of Heilongjiang Province,Haerbin 150040;School of Food,Northeast Agricultural University,Key Laboratory of Dairy Science,Ministry of Education of Heilongjiang Province,Haerbin 150030)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2024年第10期85-93,共9页
Journal of the Chinese Cereals and Oils Association
基金
黑龙江省自然科学基金联合引导项目(LH2020C035)
中央高校基本科研业务费专项资金项目(2572019BA09)
中国博士后科学基金项目(2016M600239)。
关键词
苦荞
小麦
降糖活性
流变学特性
微观结构
Tartary buckwheat
wheat flour
hypoglycemic activity
rheological properties
microstructure
