摘要
将小米与乳清分离蛋白粉和大豆分离蛋白粉复配,通过正交实验确定最优氨基酸均衡小米复合粉的质量配方;评价体外胃肠消化过程对小米浓浆未发酵组和小米发酵乳组的多酚、黄酮及抗氧化性的影响。结果表明:小米复合粉最佳质量配方为:小米粉66.8%,乳清分离蛋白粉16.6%,大豆分离蛋白粉16.6%;未发酵组和发酵乳组的多酚含量、DPPH、ABTS和羟基自由基清除率在胃、肠消化的各个阶段都显著增加。黄酮含量和铁还原力在胃消化阶段呈正增长而在肠消化时略微减少。发酵乳组的抗氧化能力在消化的每个时间段都要强于未发酵组,说明发酵工艺可以提升产品的抗氧化性。
Millet was mixed with whey protein isolate powder and soybean protein isolate powder, and the optimal quality formula of millet compound powder with balanced amino acid was determined by orthogonal experiment. The effects of in vitro gastrointestinal digestion on the polyphenols, flavonoids and antioxidant properties of millet thick pulp unfermented group and kefir millet fermented milk group were evaluated in the present study. The results showed that the best quality formula of millet compound powder was millet powder 66.8%, whey protein isolate powder 16.6%, and soybean protein isolate powder 16.6%. The polyphenol content, DPPH, ABTS and hydroxyl radical scavenging rate of the unfermented and fermented groups significantly increased at all stages of gastric and intestinal digestion. Flavonoid content and iron reducing power increased positively during gastric digestion and decreased slightly during intestinal digestion. In addition, the flavonoid content and iron reducing power increased positively during gastric digestion but dropped lightly during intestinal digestion. The antioxidant capacity of the fermented milk group was stronger than that of the unfermented group in every time period of digestion, indicating that the fermentation process can improve the antioxidant activity of the product.
作者
王涛
王悦
陈树俊
Wang Tao;Wang Yue;Chen Shujun(Shanxi Institute of Food Research(Co.,Ltd.),Taiyuan 030000;School of Life Science,Shanxi University,Taiyuan 030000)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2023年第1期62-70,共9页
Journal of the Chinese Cereals and Oils Association
基金
国家重点研发计划项目(2020YFD1001405)。
关键词
小米
氨基酸均衡
发酵乳
体外消化
抗氧化
millet
amino acid balance
fermented milk
in vitro digestion
antioxidant
