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
作者： Zhang, Yunhui 1 ; Bai, Zhouya 1 ; Xi, Xinrui 1 ; Yang, Kesheng 1 ; Yue, Chonghui 1 ; Li, Peiyan 1 ; Zhang, Kangyi 3 ; Gao, Haiyan 4 ; Guo, Jinying 1 ; Luo, Denglin 1 ;
作者机构： 1.Henan Univ Sci & Technol, Coll Food & Bioengn, Luoyang 471023, Henan, Peoples R China
2.Henan Univ Sci & Technol, Henan Food Raw Mat Engn Technol Res Ctr, Luoyang 471023, Peoples R China
3.Henan Acad Agr Sci, Ctr Agr Prod Proc, 116 Huayuan Rd, Zhengzhou 450000, Peoples R China
4.Henan Inst Sci & Technol, Xinxiang 453003, Peoples R China
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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