摘要
为开发一款适合糖尿病患者食用的裸藻果冻,以质构(硬度、凝胶强度)和感官评分为指标,通过单因素试验和响应面试验获得最优工艺参数,并进行体外α-葡萄糖苷酶的抑制活性测定和营养成分分析。结果表明,裸藻果冻最佳制备工艺为复配胶魔芋胶与卡拉胶质量比2∶4、复合胶添加量1.2%、纤细裸藻藻粉添加量2.0%、木糖醇添加量12.0%以及柠檬酸添加量0.20%;制作的裸藻果冻凝胶强度为(42.49±2.15)g,硬度为(221.43±8.60)g,感官评分为90.16;经胃肠道消化后的裸藻果冻α-葡萄糖苷酶活性抑制率为(57.36±5.63)%,显著高于不添加纤细裸藻藻粉制备的果冻(p<0.01)。裸藻果冻含有赖氨酸、组氨酸等17种氨基酸,蛋白质和脂肪的含量分别为(0.858±0.028)%和(0.609 3±0.018 0)%。因此,该裸藻果冻在具有良好风味和营养的同时可辅助降血糖,是适合糖尿病患者食用的健康食品。
To develop a Euglena gracilis jelly suitable for diabetic patients,this study used texture(hardness and jelly strength)determination and sensory evaluation as indicators to obtain the optimal process parameters by single factor and response surface experiments.In addition,the activity ofα-glucosidase inhibition was tested and the nutritional composition was analyzed.It was found that the optimum process of E.gracilis jelly was best processed when the mass ratio of compound gum(konjac gum:carrageenan)was 2∶4,with 1.20%com-plex gum added,2.0% algae powder,12.0%xylitol,and 0.20%citric acid.The jelly produced had a strength of(42.49±2.15)g,a hardness of(221.43±8.60)g,and a sensory score of 90.16.The α-glucosidase inhibitory ca-pacity of the digested E.gracilis jelly was(57.36±5.63)%,which was significantly higher than the one without E.gracilis powder(p<0.01).E.gracilis jelly contained 17 amino acids,such as histidine and lysine,and its protein and fat content were 0.858±0.028%and(0.6093±0.0180)%respectively.Therefore,this E.gracilis jelly,with good flavor and nutrition,can assist in lowering blood sugar and is suitable for diabetic patients.
作者
黄晓舟
林真琪
付世超
文愉熙
陈培琳
HUANG Xiaozhou;LIN Zhenqi;FU Shichao;WEN Yuxi;CHEN Peilin(College of Oceanology and Food Science,Quanzhou Normal University,Quanzhou 362000,Fujian,China;Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae,Quanzhou 362000,Fujian,China;College of Marine Sciences,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China)
出处
《食品研究与开发》
CAS
2024年第22期127-135,共9页
Food Research and Development
基金
福建省大学生创新创业训练计划项目(S202310399048、S202210399054)
2022年泉州市科技计划项目(2022N046)。
作者简介
黄晓舟(1985-),女(汉),副教授,博士,研究方向:微藻活性物质提取和利用;通信作者:陈培琳(1994-),男(汉),讲师,博士,研究方向:食品化学与营养。
