Influence of Long-Chain Inulin Phosphate Monoester on Structural and Antidiabetic Characteristics of Red Kidney Bean Steamed Bread

Abstract

Cereal products can prevent the occurrence of chronic metabolic diseases such as hyperglycemia and hyperlipidemia. 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 miscellaneous grain 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 glycemic index (GI) of steamed bread was lower, 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. These findings provide a scientific basis for the development of functional foods.

Keywords: Red kidney bean, Long chain inulin phosphate monoester, Grains steamed bread, Structural characteristics, Antidiabetes