菊粉对速冻熟制拉面品质的影响及塔尔米菊粉拉面的辅助降糖降脂作用

张亚明; 王德萍; 陈钦杰; 敬思群

doi:10.13386/j.issn1002-0306.2019110036

菊粉对速冻熟制拉面品质的影响及塔尔米菊粉拉面的辅助降糖降脂作用

doi: 10.13386/j.issn1002-0306.2019110036

1. 新疆大学生命科学与技术学院, 新疆乌鲁木齐 830046;
2. 韶关学院英东食品科学与工程学院, 广东韶关 512005

基金项目:

新疆维吾尔自治区重大科技专项项目（2016A01001-3）。

详细信息

作者简介:
张亚明(1995-),女,硕士研究生,研究方向:食品生物技术,E-mail:475706245@qq.com。

通讯作者:
敬思群(1966-),女,博士,教授,研究方向:食品科学,E-mail:jingsiqun@163.com。

中图分类号: TS213.2
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出版历程
- 收稿日期: 2019-11-05

Effects of Inulin on Quality of Quick-frozen Cooked Noodles and Hypolipidemic and Hypolycemic Effect of Ta-er-mi and Inulin Noodles

1. College of Life Sciences and Technology, Xinjiang University, Urumqi 830046, China;
2. Yingdong College of Food Science and Engineering, Shaoguan University, Shaoguan 512005, China

摘要

摘要: 将菊粉添加到以小麦粉和塔尔米粉为原料制成的速冻熟制拉面中，以蒸煮损失率、膨胀率、拉面的微观结构、拉伸特性为考察指标，分析菊粉对塔尔米速冻熟制拉面品质的影响；建立高糖及高脂诱导的果蝇Ⅱ型糖尿病模型，以总蛋白、甘油三酯、海藻糖含量为考察指标，探讨塔尔米菊粉速冻熟制拉面对糖脂代谢的影响及菊粉和塔尔米的协同作用。结果表明：添加菊粉后，面条膨胀率、蒸煮损失率、微观结构均有所改善，菊粉添加量为0.10%时，速冻熟制拉面的膨胀率、蒸煮损失率均为最低值（分别为29.80%±0.45%、（0.23±0.01） Abs），微观结构最紧密、孔隙率低、孔隙小且均匀，拉伸特性最强（拉断力（45.15±0.10） g、拉伸距离（8.75±0.10） mm）；添加了菊粉和塔尔米的速冻熟制拉面能极显著降低高糖及高脂诱导的Ⅱ型糖尿病果蝇的海藻糖及甘油三脂含量（P<0.01），且同时添加塔尔米和菊粉的拉面作用强于单独添加塔尔米和菊粉的拉面（P<0.01），说明塔尔米和菊粉有协同辅助降糖降脂作用。
- 菊粉 /
- 塔尔米 /
- 速冻熟制拉面 /
- 品质 /
- 果蝇Ⅱ型糖尿病模型 /
- 协同作用
Abstract: The inulin was added to the quick-frozen cooked noodles made from wheat flour and ta-er-mi. The cooking loss rate,expansion ratio,microstructure and tensile properties of the quick-frozen cooked noodles were taken as indicators to analyze the effect of inulin on the quality of quick-frozen cooked noodles. The drosophila melanogaster type 2 diabetes model induced by high glucose and high fat were established,the effects of ta-er-mi and inulin quick-frozen cooked noodles on glycolipid metabolism and the synergistic effect of ta-er-mi and inulin were analyzed by using the content of total protein,triglyceride and trehalose as indicators. The results showed that the noodles expansion rate,cooking loss rate and microstructure were improved after the addition of inulin. When inulin content was 0.10%,the expansion rate and cooking loss rate of the quick-frozen cooked noodles were the lowest(29.80%±0.45%,(0.23±0.01) Abs respectively),the microstructure was the most compact,the porosity was the lowest,and the pores were small and uniform,tensile properties were the strongest(fracture strength was(45.15±0.10) g,fracture elongation was(8.75±0.10) mm). Quick-frozen cooked noodles with inulin and ta-er-mi could significantly reduce trehalose and triglyceride content in drosophila melanogaster type 2 diabetes induced by high sugar and high fat(P<0.01),and the effect of adding ta-er-mi and inulin at the same time was stronger than that of adding ta-er-mi and inulin alone(P<0.01),indicating that ta-er-mi and inulin had synergistic hypoglycemic and lipid-lowering effects.
- inulin /
- ta-er-mi /
- quick-frozen cooked noodles /
- quality /
- drosophila melanogaster type 2 diabetes mellitus model /
- synergism

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