sInfluence of starch and protein molecular interactions on the in vitro digestion characteristics of biscuits partially substituted with pulse flours,International Journal of Food Science & Technology

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sInfluence of starch and protein molecular interactions on the in vitro digestion characteristics of biscuits partially substituted with pulse flours
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2021-01-04 , DOI: 10.1111/ijfs.14963
Carolina Estefanía Chávez‐Murillo ₁ , Mónica Samantha Aceves‐Flores ₂ , Mariana Verástegui‐Quevedo ₂ , Julián Rosa‐Millán _{2,

3}

Affiliation

Recent research has shown that pulse-derived ingredients present a technological alternative to cereals, higher protein and fibre content, and differentiated starch characteristics. In this work, the partial substitution of pulse flours with and without heat moisture treatment (HMT) was evaluated in a biscuit model. The digestion residues at 20 and 120 min that correspond to rapidly, slowly and resistant starch from the Englyst methodology were analysed by DSC, X-Ray and ATR-FTIR. The use of pulse flours in biscuits improved their thermal stability (ΔH = 3.01 and 4.99 J/g for control and Lentil + HMT), preserving a fraction of particularly ling glucans, that influenced the decreasing in the rapidly available starch from 55.26 to 24.11 % (Control and Faba bean + HMT), and enhanced its protein's digestibility from 75.26 to 87.43 % for the same sources. Among pulses, there were similarities regarding their resistance to enzymatic hydrolysis that may help select those with better organoleptic attributes.

中文翻译：

淀粉和蛋白质分子相互作用对部分豆粉替代饼干体外消化特性的影响

最近的研究表明，豆类成分是谷物的一种技术替代品，具有更高的蛋白质和纤维含量以及不同的淀粉特性。在这项工作中，在饼干模型中评估了经过和不经过热湿处理 (HMT) 的豆类面粉的部分替代。通过 DSC、X 射线和 ATR-FTIR 分析 20 和 120 分钟时对应于 Englyst 方法中快速、缓慢和抗性淀粉的消化残留物。在饼干中使用豆类面粉提高了它们的热稳定性（对照和扁豆 + HMT 分别为 ΔH = 3.01 和 4.99 J/g），保留了一小部分特别是灵葡聚糖，这影响了快速可用淀粉从 55.26 % 下降到 24.11 % （对照和蚕豆 + HMT），并将其蛋白质的消化率从 75.26 提高到 87。相同来源的 43%。在豆类中，它们对酶水解的抗性有相似之处，这可能有助于选择具有更好感官特性的豆类。

更新日期：2021-01-04

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