| 高压处理对牛乳清蛋白体外消化性的影响 |
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| 引用本文： | 王娟,木泰华.高压处理对牛乳清蛋白体外消化性的影响[J].农业工程学报,2009(Z1). |
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| 作者姓名： | 王娟 木泰华 |
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| 作者单位： | 中国农业科学院农产品加工研究所; |
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| 基金项目： | 中国农科院科研基金项目 |
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| 摘 要： | 为了评价牛乳清蛋白(WPI)加压凝胶的消化性,使用未加压WPI及加压(200～600MPa)WPI凝胶进行了体外模拟胃蛋白酶-胰蛋白酶消化率的测定,并用十二烷基磺酸钠-聚丙烯酰胺(SDS-PAGE)电泳的方法分析了不同压力对WPI构成蛋白消化性的影响。结果表明,经过胃蛋白酶和胰蛋白酶的消化后,加压WPI凝胶消化率显著高于未加压WPI,分别为72.59%和61.02%;400MPa以上加压处理后,加压WPI凝胶消化率未见有明显的变化(p<0.05)。尽管未加压WPI中β-乳球蛋白不易被胃蛋白酶消化,400MPa加压WPI凝胶中的β-乳球蛋白则能被胃蛋白酶部分消化,而600MPa加压后β-乳球蛋白几乎被完全消化。此外,在胃蛋白酶消化阶段,有3500～6500u范围的多肽产物生成。
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| 关 键 词： | 牛乳清蛋白分离物 加压处理 体外消化 |
Effect of high pressure treatment on in vitro digestibility of bovine whey protein gels |
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| Institution: | Laboratory of Food Chemistry and Nutrition Science;Institute of Agro-Food Science and Technology;Chinese Academy of Agricultural Sciences;Beijing 100193;China |
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| Abstract: | The digestibility of nonpressurized bovine whey protein isolate(WPI)and pressure-induced WPI gel and the effect of different pressures(200-600 MPa)on digestibility were evaluated by measuring digestive rate in simulated gastrointestinal digestion system and Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis.The results showed that the digestibility of high pressure-induced WPI gel significantly increased compared with that of untreated WPI after digesting by pepsin and trypsin,which were 72.59%and 61... |
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| Keywords: | whey protein isolate high pressure treatment in vitro digestibility |
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