在体外消化:蛋白质分解与食品成分和水分含量有关
Alessandra Ferrara1, Karen Mariel Treviño1, Giovanni D'Auria1
1Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055, Portici, Italy. chiara.nitride@unina.it.
Food & function
|May 21, 2025
概括
植物性食品的蛋白质消化能力因含水量而有所不同. 植物牛奶和布丁等高湿度选择比汉堡和面包棒等低湿度食物提供更好的蛋白质吸收.
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:
- 对可持续食品来源的需求不断增长,推动了植物性蛋白质的创新.
- 植物性产品旨在模仿动物性食品,需要对其营养质量进行评估.
- 豆蛋白分离物和小麦粉混合物是这些新食品的常见成分.
研究的目的:
- 在各种模型食品系统中研究豆蛋白分离物和小麦粉混合物 (75:25) 的体外蛋白质消化性.
- 评估食物矩阵特性,特别是水分含量如何影响蛋白质消化能力.
- 为了确定不同类型的植物性食品中可用的可消化蛋白质的数量.
主要方法:
- 在体外消化模型模拟人类的胃肠道.
- 在高水分 (植物奶,布丁),中等水分 (汉堡) 和低水分 (面包棒) 的食品模型中分析蛋白质消化能力.
- 测量十二指肠含量粘度和评估酶自解的影响.
主要成果:
- 蛋白质的消化能力随着食物的水分,成分和结构而有显著变化.
- 高湿度的食物表现出更好的消化能力:植物奶 (~83%) 和布丁 (~81%).
- 中等水分 (汉堡,~71%) 和低水分 (面包棒,~69%) 的食物显示消化能力得分较低.
结论:
- 食品配方和加工对植物替代品的蛋白质消化能力产生了重大影响.
- 含水量是影响植物性食品中蛋白质可用性的关键因素.
- 了解营养相互作用对于优化替代蛋白质产品的营养价值至关重要.
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