Influence of long-chain inulin phosphate monoester on structural and antidiabetic characteristics of red kidney bean steamed bread

文献类型： 外文期刊

第一作者： Zhang, Yunhui

作者： Zhang, Yunhui;Bai, Zhouya;Xi, Xinrui;Yang, Kesheng;Yue, Chonghui;Li, Peiyan;Guo, Jinying;Luo, Denglin;Bai, Zhouya;Guo, Jinying;Luo, Denglin;Zhang, Kangyi;Gao, Haiyan

作者机构：

关键词： Red kidney bean; Long chain inulin phosphate monoester; Steamed bread with miscellaneous beans; Structural characteristics; Antidiabetes

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 308 卷

页码：

收录情况： SCI

摘要： Certain miscellaneous beans have a low glycemic index (GI) and may reduce the risk of chronic metabolic disorders, including type 2 diabetes and obesity, by modulating postprandial glucose homeostasis and blood lipid levels. In this study, red kidney bean flour and wheat gluten were used as raw materials, and long-chain inulin phosphate monoester (PFXL) was added to improve the quality of red kidney bean dough, prepare high-quality steamed bread, and explore its health effect on type 2 diabetes. The results showed that the addition of PFXL improved the water distribution and rheological properties of coarse grain dough and enriched the flavor of coarse grain steamed bread. In addition, the optimized steamed bread exhibited a low glycemic index (eGI = 51.76), which could reduce fasting blood glucose and glycated serum protein by 21.55 % and 26.11 %, respectively, and could significantly improve oral glucose tolerance and blood lipid levels in diabetic mice and had a certain protective effect on liver injury. Overall, these findings provide a scientific basis for the development of functional foods.

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