适度机械活性粉提高蛋白质消化能力:在面条中的应用
Lingfang Zhang1, Shuzhen Yang1, Congcong Wang1
1College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China.
International journal of biological macromolecules
|January 15, 2025
概括
机械活性粉通过改变蛋白质结构来提高面条蛋白质的消化能力. 适度的激活增强了消化能力,而过度的激活减少了它,为高蛋白食品的开发提供了洞察力.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 蛋白质的消化能力对于营养至关重要,特别是在像面条这样的主食中.
- 了解食品加工过程中蛋白质的结构变化是提高营养价值的关键.
- 机械激活粉提供了一种新的方法来修改食品的特性.
研究的目的:
- 研究机械活性粉如何影响面条中的蛋白质结构和消化能力.
- 确定机械活性粉的最佳水平,以提高蛋白质的消化能力.
- 阐明蛋白质消化能力改善背后的分子机制.
主要方法:
- 用小麦面和不同度的机械活性小麦粉制备了面条.
- 分析了蛋白质的结构特征 (二次结构,形状,交叉链接).
- 在实验室中,蛋白质消化能力是使用酶性水解来评估的.
主要成果:
- 适度的机械激活 (8.76%的受损粉) 显著提高了蛋白质的消化能力,达到88.97%.
- 这种改善与减少二硫化物交叉链接,增加β转,蛋白质展开 (减少α螺旋) 和改变形状有关.
- 过度激活 (10.62%受损的粉) 导致蛋白质折叠和消化能力略有降低 (82.39%).
结论:
- 机械活性粉可以用于提高面条中的蛋白质消化能力.
- 最佳的机械激活水平至关重要;适度的激活会展开蛋白质并增加水解部位.
- 这些发现为开发富含营养的食物提供了基础,改善了蛋白质的生物可用性.
相关概念视频
01:02Protein Digestion
Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.
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Proteins perform many mechanical functions in a cell. These proteins can be classified into two general categories- proteins that generate mechanical forces and proteins that are subjected to mechanical forces. Proteins providing mechanical support to the structure of the cell, such as keratin, are subjected to mechanical force, whereas proteins involved in cell movement and transport of molecules across cell membranes, such as an ion pump, are examples of generating mechanical force.
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