The influence of β- glucan from Hericium erinaceus and Lentinus edodes on the qualities and in vitro starch digestibility of white bread
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摘要: β-葡聚糖具有影响淀粉消化性的潜力,以致可以降低血糖的生成指数。随着β-葡聚糖的粘度增加,体外的淀粉消化性可以降低,血糖生成指数亦可降低。本文主要研究在面包中添加猴头菇β-葡聚糖提取物（HEBG,添加量0.5%、1.0%）和香菇β-葡聚糖提取物（LEBG,添加量0.5%、1.0%）后,面包品质、质构特性及体外消化的变化。结果发现,添加HEBG、LEBG后,能增大面包的比容,但对面包色泽影响较小。通过对面包质构特性的测定,发现HEBG、LEBG对面包硬度、胶着性、咀嚼性等指标具有明显的改善作用,内部结构细腻,质地柔软,同时能有效地延缓面包的老化,使得面包在储藏期间硬度增加趋势变缓。面包硬度由对照组的271.25 g分别降低至134.7 g（0.5%HEBG）和184.78 g（1.0%LEBG）,且与对照组具有显著性差异。此外,通过淀粉体外消化的测定,发现HEBG/LEBG能够延缓淀粉的消化,降低葡萄糖的释放速率,主要表现在快消化淀粉（RDS）的含量降低,慢消化淀粉（SDS）和抗性淀粉（RS）含量的增加,结果表明1.0%HEBG的添加对淀粉消化的影响最大,相较于对照组,1.0%HEBG白面包中慢消化淀粉增加了10.54%,抗消化淀粉增加了22.5%。Abstract: β- glucan had the potential to influence starch digestibility and consequently reducing glycemic responses. As the viscosity of β- glucan increased,in vitro starch digestibility was reduced and the glucose responses were lowered.The impacts of Hericium erinaceus β- glucan( HEBG) and Lentinus edodes β- glucan( LEBG) on the qualities,textural properties and in vitro starch digestion rate of white bread was evaluated.The incorporation of both HEBG and LEBG resulted in higher specific volume and little effect on the color of the bread,compared to the control.Through the determination of the textural studies of bread,it was found that HEBG and LEBG had significant improvement towards hardness,gumness,chewiness of bread. The inner structure of bread was tiny and smooth,the texture was soft and the retrogradation of bread had been effectively retarded which made the hardness of bread be increased slowly during the storage period. The hardness of bread decreased from 271.25 g to134.7 g( 0.5% HEBG) and 184.78 g( 1.0% LEBG),respectively.There was a significant difference with the control group.At the same time,the addition of HEBG / LEBG could inhibit the bread from aging,the hardness of bread increased slowly during storage.The digestion in vitro model revealed the addition of HEBG / LEBG decreased the starch digestibility in bread,which attenuated reducing sugars release,the rapidly digestible starch was also reduced,slowly digestible starch and resistant starch was increased compared to the control. HEBG was significantly more active in reducing sugars release when the addition of HEBG was 1.0%,the slowly digestible starch and resistant starch increased by 10.54% and 22.5%,respectively.
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Keywords:
- β-glucan /
- bread /
- in vitro starch digestibility /
- texture properties
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