豆蛋白提取方法会影响蛋白质的 (微) 结构组织和体外消化动力学
Sarah H E Verkempinck1, Dorine Duijsens1, Ankita Mukherjee2
1Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg, 22, PB 2457, 3001 Leuven, Belgium. sarah.verkempinck@kuleuven.be.
Food & function
|January 4, 2024
概括
提取绿豆蛋白的不同方法会影响其结构和消化. 可访问的原生蛋白质的消化速度更快,而封装或变质的蛋白质的消化速度更慢. 提取技术显著影响蛋白质的消化能力.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 营养科学 营养科学
背景情况:
- 由于其营养和可持续性益处,人们对用于食品的脉冲蛋白越来越感兴趣.
- 我们对提取方法如何影响脉冲蛋白质结构和消化能力的理解有限.
- 需要评估不同的绿豆蛋白提取技术.
研究的目的:
- 研究三种绿豆蛋白提取方法对蛋白质结构和体外消化的影响.
- 为了比较不同豆蛋白提取物与本地豆粉和酸的消化性.
- 评估体外消化模型对盐中提取的豆蛋白的影响.
主要方法:
- 通过: (i) /细胞隔离, (ii) 性提取/沉, (iii) 盐提取来提取绿豆蛋白.
- 与原始豆粉和酸相比较.
- 使用三种不同的方法进行体外消化研究,包括半动态胃消化.
主要成果:
- 封装/变质的豆蛋白 (细胞隔离) 的消化率最低.
- 可访问/原生蛋白质 (豆粉,盐提取物) 显示消化速度更快,更好.
- 提取的蛋白质化减少了体外消化动力学;半动态模型更好地模拟了体内条件.
结论:
- 提取方法对绿豆蛋白结构和随后的体外消化能力产生了重大影响.
- 蛋白质的可访问性和原生结构是有效消化的关键因素.
- 先进的体外消化模型为体内蛋白质命运提供了更相关的见解.
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