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大豆蛋白分离物和甲之间的热诱导相互作用:对蛋白质消化能力,结构和先进的脂氧化最终产品的形成的影响

Yazhou Ji¹, Ruican Wang¹, Yuanyifei Wang¹

¹Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.

Food research international (Ottawa, Ont.)

|November 30, 2024

概括

将大豆蛋白分离物 (SPI) 与甲 (MDA) 一起,会损害蛋白质的消化能力和结构. 高温和较长的时间加剧了这些影响,形成有害的先进脂氧化最终产品 (ALEs).

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
食品安全食品安全

背景情况:

含有脂质和蛋白质的热加工食品引发了对营养降解和食品安全的担忧.
马隆迪化物 (MDA) 是一种脂质氧化产物,在加工过程中可以与食品蛋白相互作用.

研究的目的:

为了研究马隆迪甲基 (MDA) 与大豆蛋白分离物 (SPI) 在热处理过程中的相互作用对SPI的消化性和结构的影响.
为了识别潜在的危险化学物质,特别是在这个过程中形成的高级脂氧化最终产品 (ALEs).

主要方法:

在SPI-MDA混合物上进行了体外蛋白质消化试验.
用醇量化,凝电泳,光谱学和循环二重化 (CD) 分析了蛋白质结构的改变.
使用高分辨率质谱 (HRMS) 来识别和量化ALEs.

主要成果:

SPI和MDA之间的室温相互作用降低了蛋白质的消化能力.
温度的增加和热处理的持续时间加剧了对SPI消化能力和结构的负面影响.
观察到蛋白质氧化,共价聚合和二级/三级结构的变化,与降低消化能力相关.
确定了7个非交叉链接和2个交叉链接的ALEs,其中较高的MDA度促进了ALE形成.
研究人员发现,阿克罗莱因衍生ALEs具有反应性,容易形成交联ALEs,可能导致蛋白质聚合.

结论:

在马隆迪化物存在下,大豆蛋白分离物的热处理显著降低了蛋白质的消化能力,并改变了蛋白质结构.
在高温食品加工过程中,先进的脂氧化最终产品 (ALEs) 的形成,特别是从亚克罗莱因衍生的交联ALEs,是关键问题.
这些发现强调了在食品加工过程中控制脂质氧化及其产品的重要性,以确保营养质量和安全.

关键词:

先进的脂氧化最终产品.高分辨率质谱测量高分辨率质谱测量马隆迪阿尔化物蛋白质的消化性蛋白质的消化性这是一种大豆蛋白分离物.热处理是一种热处理.

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