食品与机械2025，Vol.41Issue(11)：9-19,11.DOI:10.13652/j.spjx.1003.5788.2025.60126
黑豆壳多酚调节面包消化特性的机理
Research on mechanism of polyphenols from black soybean hulls regulating digestion characteristics of bread
摘要
Abstract
[Objective]This study aimed to investigate the functional characteristics of polyphenols from black soybean hulls(a by-product of black soybean)and their application in bread.[Methods]The polyphenol extracts were obtained from black soybean hulls via ultrasonic-assisted solvent extraction,followed by the isolation of free and bound polyphenols.The regulatory effect of these polyphenols on the starch digestion characteristics of bread was further analyzed.[Results]Free and bound polyphenols were isolated from polyphenols from black soybean hulls,with contents of 20.42 mg GAE/g and 9.47 mg GAE/g,respectively.The ABTS and DPPH radical scavenging rates of free polyphenols reached 88.85%and 80.04%,respectively.The addition of 0.25%polyphenol extracts decreased the rapidly digestible starch content in bread crumb and crust from 43.75%and 40.23%to 31.25%and 27.93%,respectively,while the resistant starch content increased to 45.32%and 50.59%,respectively.Molecular docking analysis revealed that components such as chlorogenic acid in polyphenols from black soybean hulls exerted competitive and noncompetitive mixed inhibition on α-glucosidase through hydrogen bonding and hydrophobic interactions.[Conclusion]Polyphenols from black soybean hulls can retard bread digestion by inhibiting α-glucosidase activity and modifying starch structure.关键词
黑豆壳/多酚/体外消化/淀粉消化率/α-葡萄糖苷酶抑制Key words
black bean hull/polyphenol/in vitro digestion/starch digestibility/α-glucosidase inhibition引用本文复制引用
朱水旺,王乐,樊铭聪,李言,钱海峰,王立..黑豆壳多酚调节面包消化特性的机理[J].食品与机械,2025,41(11):9-19,11.基金项目
国家食用豆产业技术体系食品加工与综合利用岗位科学家项目(编号:CARS-08-G19) （编号:CARS-08-G19）
