驴乳和马乳蛋白质组分及其消化特性

以驴乳和马乳的蛋白质组分研究为基础,结合十二烷基硫酸钠-聚丙烯酰胺凝胶电泳法研究驴乳和马乳中蛋白质的消化特性。结果表明：驴乳和马乳在模拟胃液中消化120 min时酪蛋白的消化率分别为97.9%和96.7%,在模拟肠液中消化30 min时酪蛋白的消化率分别为98.6%和97.7%,在模拟胃肠液中消化30 min时蛋白质近乎消化完全,且马乳蛋白质比驴乳蛋白质更易消化;基于驴乳和马乳酪蛋白在模拟胃液和模拟肠液中消化30 min后的结果发现,驴乳和马乳中蛋白质主要在模拟肠液中消化,且马乳蛋白质更易消化。

Composition and Digestion Characteristics of Proteins in Donkeys' Milk and Mares' Milk

The composition and digestion characteristics of proteins in donkeys’ milk and mares’ milk were investigated bysodium dodecyl sulfate polyacrylamide gel electropheresis (SDS-PAGE) analysis. The results showed that the digestibilityof casein in donkeys’ milk and mares’ milk was 97.9% and 96.7% respectively after digestion in simulated gastric juice for120 min, and was 98.6% and 97.7% respectively after digestion in simulated intestinal juice for 30 min. It took 30 min toalmost completely digest proteins in both milks in simulated gastrointestinal juice, and mares’ milk proteins were easier todigest than donkeys’ milk proteins. Taken together, it was found that donkeys’ milk and mares’ milk proteins were mainlydigested in simulated intestinal juice rather than simulated gastric juice and the latter was more digestible than the former.