豆粉的酶解水解加工改变了其结构和猪体内蛋白质消化动态
Dapeng Wang1, Honglin Du1, Xiuquan Dang1
1Key Laboratory of Animal Production, Product Quality and Security, Ministry of Education, Jilin Province Key Laboratory of Animal Nutrition and Feed Science, College of Animal Science and Technology, Jilin Agricultural University, Changchun, China.
Frontiers in veterinary science
|December 9, 2024
概括
酶性水解加工改变了大豆粉的结构,提高了蛋白质的消化能力. 这一过程增加了氨基酸和低分子量的释放率,改善了营养素的总体可用性.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 蛋白质化学 蛋白质化学
背景情况:
- 大豆粉 (SBM) 是一种重要的蛋白质来源,但它的消化能力可能受到其结构的限制.
- 了解加工如何影响SBM的物理化学特性和蛋白质消化对于优化其营养价值至关重要.
研究的目的:
- 评估酶化水解对SBM物理化学性质和体外蛋白质消化动态的影响.
- 为了确定SBM的蛋白质二次结构及其消化参数之间的关系.
主要方法:
- 酶性水解被用于将SBM加工成ESBM.
- 扫描电子显微镜 (SEM) 和里埃变换红外光谱 (FTIR) 分析了微观结构和蛋白质结构.
- 在体外消化试验测定素和胰腺素量化氨基酸和低分子量 (AA_LMW) 释放.
主要成果:
- 酶性水解改变了SBM的微观结构和蛋白质二次结构,减少了β片含量,增加了α螺旋和β转含量.
- 与SBM相比,ESBM中的AA_LMW释放率显著增加.
- 酶性水解增加了快速消化的蛋白质 (CPfast),同时减少了缓慢消化的 (CPslow) 和抗性蛋白质 (CPresistant).
结论:
- 酶性水解处理显著改变了SBM的结构,从而提高了蛋白质的消化动态.
- 观察到的消化能力的改善与蛋白质二次结构的变化有关,特别是增加的α-螺旋和β-转含量.
- 这种加工方法为改善大豆粉的营养利用提供了一个有希望的策略.
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