关于四种不同大豆饮料蛋白质消化的比较研究:成分,微观结构和蛋白质消化能力评估方法的影响
Junna Zhao1,2, Xiangzhen Kong1,2, Caimeng Zhang1,2
1State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, P. R. China. xzkong@jiangnan.edu.cn.
Food & function
|March 4, 2025
概括
与加工大豆产品相比,全豆饮料提供了优越的蛋白质消化能力和营养成分. 了解大豆蛋白在消化中的聚合有助于开发更健康的豆类食品.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 生物化学 生物化学
背景情况:
- 越来越多的人对大豆产品的需求需要可持续的加工和准确的营养评估.
- 豆蛋白结构和聚合影响消化能力,但在复杂的食物矩阵中,这种关系尚未完全理解.
研究的目的:
- 为了研究不同基于大豆的饮料的体外消化和蛋白质消化能力.
- 为了将蛋白质结构,聚合和形状与大豆蛋白消化性相关联.
主要方法:
- 制备四种不同的大豆饮料:整个成分 (WS),不溶性残留物被移除 (DO-WS),脂质被移除 (DL-WS) 和大豆蛋白分离物 (HSPI).
- 在体外胃肠道消化后进行微结构分析,Tricine-SDS-PAGE和TCA沉以评估蛋白质消化能力.
- 不溶性消化物的表征,以了解聚合及其对消化能力的影响.
主要成果:
- 所有大豆饮料都显示了颗粒大小的减少,但纤维结构在WS和DL-WS中仍然存在.
- SDS-PAGE揭示了高分子量蛋白质的消失,留下低于12kDa的.
- 在体外蛋白质消化率在64.24%至68.70%之间,TCA沉 (策略B) 证明更准确.
- 全成分大豆饮料 (WS) 在体外显示出最高的DIAAS和可消化的蛋白质含量.
- 较小的 (<12 kDa) 和疏水性氨基酸在不溶性消化物中更容易聚合,从而降低了蛋白质的消化能力.
结论:
- 全成分大豆饮料提供更好的蛋白质消化能力和营养价值.
- 了解不溶性消化物中的聚合是改善大豆蛋白利用的关键.
- 这些发现支持开发新的全豆制品和增强蛋白质利用策略.
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