热处理后和添加pectin会通过微观结构和rheological修改影响猪的蛋白质消化和吸收释放动力学
Xiyu Qin1, Xiuying Wu2, Caiziyu Yu3
1Key Laboratory of Food Precision Nutrition and Quality Control, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China; College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Food chemistry
|July 16, 2025
概括
酸奶加工,就像消毒一样,改善了蛋白质的消化和氨基酸的吸收. 添加点丁进一步增强特定蛋白质的水解,影响营养释放动力学.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 消化系统生理学 消化系统生理学
背景情况:
- 酸奶加工对蛋白质消化和吸收的影响尚未完全理解.
- 酸奶的结构受到加工方法的影响,影响营养素的生物可用性.
研究的目的:
- 为了研究后热处理和添加pectin如何影响酸奶结构.
- 确定这些加工方法对蛋白质消化和氨基酸外观动态的影响.
主要方法:
- 利用巴马小猪的双管模型来研究十二指肠和大肠中的消化.
- 评估酸奶的结构和消化,使用风湿学,SDS-PAGE和形状.
- 在7小时内监测血氨基酸水平.
主要成果:
- 与未经处理的酸奶 (NTY) 相比,巴氏化酸奶 (PY) 增加了血氨基酸的外观.
- 带有pectin (PYP) 的巴氏化酸奶显示增强β-乳糖球蛋白水解和更大的积.
- PY主要增强了素消化,而PYP改善了β-乳球蛋白水解.
结论:
- 热处理后显著调节消化动力学和酸奶中的蛋白质水解.
- 胺添加有选择性地影响特定酸奶蛋白的水解,影响氨基酸的释放.
- 了解这些加工效应对于优化酸奶的营养益处至关重要.
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