豆蛋白因热引起的变化:对溶解性和消化行为的影响
Dan Li1,2, Ying Ma2, Alejandra Acevedo-Fani1
1Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand.
Current research in food science
|December 31, 2025
概括
热处理可以改善豆蛋白的溶解性和消化. 加热豆蛋白在模拟胃消化过程中产生较小的颗粒和更快的水解,为植物性蛋白质加工提供了洞察力.
科学领域:
- 食品科学与技术 食品科学与技术
- 蛋白质化学 蛋白质化学
- 营养科学 营养科学
背景情况:
- 植物蛋白因其可持续性和健康益处而越来越受欢迎.
- 了解加工和消化过程中的蛋白质行为对于食品应用至关重要.
研究的目的:
- 研究热处理对豆蛋白 (PP) 溶解度及其体外胃消化的影响.
- 分析热处理引起的PP的结构和物理变化.
主要方法:
- 在不同温度 (65-95°C) 和pH值 (5.5-7.8) 下对豆蛋白溶液进行热处理.
- 分析蛋白质溶解度,聚合物大小,表面水性和二次结构 (福里埃变换红外光谱学).
- 在体外动态胃消化使用人胃模拟器与pepsin.
主要成果:
- 热处理提高了PP的溶解度,并减少了聚合物大小.
- 结构变化包括降低α-螺旋/β-转含量和增加β-片含量.
- 与未加热的PP相比,加热的PP在胃消化过程中表现出更小的颗粒大小和更高的水解率.
结论:
- 热处理显著改变了豆蛋白的物理化学特性和消化行为.
- 这些修改表明,对于加工植物性食品来说,从胃中改善了巨量营养素的输送.
- 研究结果为优化食品中的植物蛋白利用提供了有价值的数据.
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