Nội dung được dịch bởi AI, chỉ mang tính chất tham khảo
Sự thay đổi trong tính chất lý hóa và khả năng tiêu hóa protein in vitro của vỏ đậu phộng được xử lý qua kích hoạt cơ học
Tóm tắt
Trong nghiên cứu này, bột vỏ đậu phộng (PHP) đã được xử lý thông qua kích hoạt cơ học (MA) và chia thành ba nhóm (đối chứng, PHP150 và PHP250). Các tính chất lý hóa bao gồm phân bố kích thước hạt trung bình (MPSD), tính chất bột, độ hòa tan và khả năng tiêu hóa protein in vitro của PHP đã được nghiên cứu. Kết quả cho thấy rằng MA có thể làm giảm kích thước hạt của PHP bằng cách phá huỷ cấu trúc tinh thể của nó, dẫn đến việc tăng cường tính vô định hình và giảm tính tinh thể cũng như kích thước tinh thể. Kết quả về khả năng tiêu hóa protein in vitro và hàm lượng chất xơ thô cho thấy rằng MA đã làm tăng khả năng tiêu hóa protein của PHP lên 43,32% và 74,70% (P < 0,05), trong khi hàm lượng chất xơ thô đã giảm 0,42% và 26,65% (P < 0,05). Những phát hiện này cho thấy tiềm năng ứng dụng lớn của MA trong việc xử lý PHP.
Từ khóa
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