白参菌复合小麦粉馒头及其淀粉消化性研究

Study on the Schizophyllum commune composite wheat flour steamed bread and its starch digestibility

中文关键词:  白参菌  营养评价  滋味物质  抗氧化活性  质构特性  淀粉消化

英文关键词:Schizophyllum commune  nutritional evaluation  taste components  antioxidant activity  texture characteristics  starch digestion

中文摘要:

      目的 探究白参菌(Schizophyllum commune)的理化性质, 同时探究白参菌馒头的物理特性和淀粉消化性。方法 测定白参菌的基本营养成分、滋味成分和水提物抗氧化性。在营养价值、风味物质和水样抗氧化分析的基础上, 研制白参菌复合小麦粉馒头, 测定白参菌馒头的物理特性及消化性能。结果 白参菌中的粗蛋白、总可溶性糖、粗脂肪、粗灰分和蛋白质氨基酸的干基质量分数分别为14.75%、14.06%、0.80%、3.46%和9.24%; 含有丰富的钾、钙和锌等必需矿物质元素。白参菌中琥珀酸含量为359.01 μg/g, 游离氨基酸总量为29.67 mg/g, 核苷酸总量为11.14 mg/g, 是形成白参菌鲜味的主要物质。白参菌水提物中总酚含量为11.04 mg GAE/g干重, 总糖含量为14.06%, 以总酚计其在3种抗氧化体系中均表现出显著高于维生素C的抗氧化能力。随着白参菌粉添加量的增加, 白参菌馒头的硬度和咀嚼性增强, 葡萄糖释放量逐渐降低。掺入白参菌粉质量分数为3%和5%的馒头制品具有较好的感官特性。结论 白参菌是一种高蛋白低脂肪的健康食品, 掺入白参菌粉会改变馒头的质构特性, 可以显著抑制淀粉消化或控制葡萄糖向消化液中的释放。本研究为白参菌主粮化健康产品的研制提供了理论基础。

英文摘要:

      Objective To explore the physical and chemical properties of Schizophyllum commune, and explore the physical properties and starch digestibility of the compound steamed bread. Methods The basic nutritional components, flavor components and antioxidant activity of water extract of Schizophyllum commune were determined. Based on its nutritional value, taste substances analysis and antioxidant analysis of water samples, the Schizophyllum commune composite wheat flour steamed bread was developed, and the physical and in vitro digestion characteristics of starch from the composite steamed bread were further studied. Results The dry basis content of crude protein, total soluble sugar, crude fat, crude ash and protein amino acids in the Schizophyllum commune were 14.75%, 14.06%, 0.80%, 3.46% and 9.24%, respectively. The Schizophyllum commune was rich in essential mineral elements such as K, Ca and Zn. The content of succinic acid was 359.01 μg/g, the total content of free amino acids was 29.67 mg/g, and the total content of nucleotide was 11.14 mg/g. These components played an important role in the formation of Schizophyllum commune umami taste. The total phenolic content of water extract was 11.04 mg GAE/g dry weight, and the total sugar content was 14.06%. The water extract showed significant antioxidant activity in vitro, and the antioxidant capacity of the 3 kinds of antioxidant systems was significantly higher than that of vitamin C. The hardness and chewiness of steamed bread increased with the increase of Schizophyllum commune powder, and the glucose release decreased with the increase of powder. Steamed bread products with 3% and 5% of Schizophyllum commune powder had better sensory characteristics. Conclusion Schizophyllum commune is a healthy food with high protein and low fat. The addition of Schizophyllum commune powder will change the texture characteristics of steamed bread, it can significantly inhibit starch digestion or control the release of glucose into digestive fluid. This study provides a theoretical basis for the development of the main grain products of Schizophyllum commune.