红海藻蛋白质的体外消化能力:细胞壁结构和加工方法的影响
Vera Cebrián-Lloret1, Antonio Martínez-Abad1, Isidra Recio2
1Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
Food research international (Ottawa, Ont.)
|February 3, 2024
概括
红色海藻,如角质 (Gelidium corneum) 和长度 (Gracilaropsis longissima) 提供高蛋白质含量. 加工,特别是挤出,提高了蛋白质的消化能力,但可以减少必需的氨基酸,如氨酸,影响食品零食的营养质量.
科学领域:
- 海洋生物技术 海洋生物技术
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
背景情况:
- 红色海藻以其显著的蛋白质含量而闻名.
- 了解海藻蛋白质的营养质量对于食品应用至关重要.
- 加工方法可以改变海藻的生化成分和消化能力.
研究的目的:
- 为了评估Gelidium corneum和Gracilaropsis longissima的蛋白质营养质量和消化能力.
- 评估挤出和压缩成型对海藻蛋白质特性的影响.
- 探索加工海藻作为食品成分的潜力.
主要方法:
- 使用了体外胃肠道消化模型.
- 分析了氨基酸概况和蛋白质含量.
- 挤出和压缩成型对消化能力的影响进行了比较.
主要成果:
- 这两种海藻都含有大约16%的蛋白质,富含酸和谷氨酸.
- 处理减少了像氨酸这样的可变氨基酸,但保持了必需氨基酸 (35-36%).
- 蛋白质消化能力,最初较低 (<60%),在加工后增加了10%左右,特别是挤出后,具有特定物种的反应.
结论:
- 加工提高了海藻蛋白质的消化能力,但可以通过减少氨酸来损害营养质量.
- 物种之间的组成和结构差异影响加工结果.
- 需要制定战略来优化海藻加工,以生产高质量的食品.
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