期刊文献+

WPC纳米纤维聚合物体外消化性能的研究

Digestion properties of WPC Namo- fibril aggregates in vitro
下载PDF
导出
摘要 为了研究纳米纤维聚合物的体外消化性能,本文对不同加热时间下纳米纤维聚合物和常规聚合物性能与指标进行测定,并探讨了胃蛋白酶和胰蛋白酶对2种不同结构聚合物的体外消化作用。结果表明,纳米纤维聚合物的表面疏水性和游离巯基含量比常规聚合物高。在相对较低的酶浓度(E/S为1/30)条件下,与常规聚合物对比,纳米纤维聚合物的水解度较高;但是,增加酶浓度(E/S为1/3)导致的水解度提高幅度远不如WPC常规聚合物,尤其对胰蛋白酶而言,几乎没有任何提高,并且纳米纤维聚合物的水解度要低于常规聚合物的水解度,但对胃蛋白酶而言,酶的添加量的增加依然使纳米纤维聚合物的水解度高于常规聚合物的水解度。对于WPC纳米纤维聚合物形成的3个时期而言,成核期有利于胃蛋白酶的水解,稳定期有利于胰蛋白酶的水解。可以得出结论:体外消化过程中,纳米纤维聚合物更容易被水解。 In order to study the properties of in vitro digestion of namo -fibril aggregates, the digestion of namo - fibril aggregates and normal aggregates for pepsin and trypsin in vitro was investigated in this paper, and the effect of heating time on the digestion of them were also discussed. The results showed that the surface hydrophobicity and the contents of the free sulfhydyl group of namo -fibrils aggregates were higher than those of the normal WPC aggregates.Compared with normal WPC aggregates, the namo -fibril aggregates had higher degree of hydrolysis at low enzyme concentrate( E/S 1/30).However, the improvement degree of hydrolysis was much less than normal WPC aggregates,especially, no any change was observed with the increase content of the trypsin,and the degree of hydrolysis of the namo -fibrils aggregates was lower than the degree of hydrolysis of normal aggregates, but for the pepsin,the degree of hydrolysis of the namo -fibrils aggregate was higher than that of normal aggregates as the increasing of the amount of enzyme. Nucleation of namo -fibrils was good for hydrolysis of pepsin,while termination of namo -fibrils was good for trypsin hydrolysis during WPC fibril formation three steps. It can be concluded, in vitro digestion process, the namo - fibril aggregates were more easily hydrolyzed.
出处 《食品工业科技》 CAS CSCD 北大核心 2016年第15期116-120,共5页 Science and Technology of Food Industry
基金 国家自然基金项目(31471682)
关键词 乳清浓缩蛋白 纤维 聚合 消化 热处理 Whey protein concentrate fibril aggregation digestion heating
  • 相关文献

参考文献17

  • 1Rita C, Rogert B, Rianne W, et al. Conformational characterization of oligomeric intermediates and aggregates in β -lactoglobulin heat aggregation [ J ]. Protein Science, 2001,10 (7) :1312 -1318.
  • 2Gosal W S, Clark A I-I, Pudney P D A, et al.Novel amyloid fibrillar networks derived from a globular protein :β -lactoglobulin [ J] .Langmuir,2002,18 (19) :7174 -7181.
  • 3Arnaudov L N, De V R, Ippel H, et al. Multiple steps during the formation of beta - lactoglobulin fibrils [ J ] Biomacromolecules,2003,4 (6) : 1614 - 1622.
  • 4Kavanagh G M, Clark A H, Ross - Murphy S B.Heat - induced gelation of globular proteins : part 3. Molecular studies on low pH β -lactoglobnlin gels [ J ] . International Journal of Biological Macromolecules, 2000,28 ( 1 ) :41 -50.
  • 5Dave A C, Loveday S M, Anema S G, et al.β- Laetoglobulin Self- Assembly:Structural Changes in Early Stages and Disulfide Bonding in Fibrils[ J].Joumal of Agricultural & Food Chemistry, 2013,61 (32) :7817 -7828.
  • 6Gao Y Z, Xu H H, Ju T T, et al. The effect of limited proteolysis by different proteases on the formation of whey protein fibrils [ J ] .Journal of Dairy Science, 2013,96 ( 12 ) : 7383 -7392.
  • 7Hayakawa S, Nakai S.Relationships of Hydrophobicity and Net Charge to the Solubility of Milk and Soy Proteins [ J ]. Journal of Food Science, 1985,50 (2) :486 -491.
  • 8Beveridge T, Toma S, Nakai S. Determination of SH - and SS-groups in some food proteins using Ellman's reagent [ J]. Journal of Food Science, 1974:39. ( 1 ) :49 -51.
  • 9Kurganov B I.Kinetics of protein aggregation, quantitative estimation of the chaperone -like activity in test -systems based on suppression of protein aggregation [ J ].Biochemistry ( Mosc. ) , 2002,67:409 -422.
  • 10GaiTett D A, Failla M L, Sarama R J. Development of an in vitro digestion method to assess carotenoid bioavailability from meals. [ J ]. Journal of Agricultural & Food Chemistry, 1999,47 (10) :4301 -4309.

二级参考文献31

  • 1周志红,唐传核,杨晓泉.大豆蛋白的体外模拟消化过程及热处理的影响[J].食品科学,2006,27(1):37-40. 被引量:27
  • 2姜峥,王丽珍.婴儿配方奶粉[J].食品与药品,2006,8(10A):72-76. 被引量:12
  • 3刘晶,韩清波.乳清蛋白的特性及应用[J].食品科学,2007,28(7):535-537. 被引量:25
  • 4Benn C. S., Wolfahrt J., Aaby P., et al. Breastfeeding and risk of atopic dermatitis, by parental history of aller- gy, during the first 18 months of life[J]. American Journal of Epidemiology, 2004, 160(3): 217-223.
  • 5Pennyakov E. A., Berliner L. J. α-Lactalbumin: structure and function[J]. FEBS Letters, 2000, 473(3): 269-274.
  • 6Beulens J.W.J., Bindels J.G., de Graaf C, et al. Alpha-lactalbumin combined with a regular diet increases plasma Trp-LNAA ratio[J]. Physiology & Behavior, 2004, 81(4): 585-93.
  • 7Jarvinen K. M., Chatchatee P., Bardina L., et al. IgE and IgG binding epitopes on α-lactalbumin and β-lac- toglobulin in cow's milk allergy[J]. International Archives of Allergy and Immunology, 2001, 126(2): 111-118.
  • 8Natale M, Bisson C, Monti G, et al. Cow's milk allergens identification by two-dimensional immunoblotting and mass spectrometry[J]. Molecular Nutrition and Food Research, 2004, 48(5): 363-369.
  • 9Alexandra N, Correia I, Barros A, et al. Sequential in vitro digestion of uncooked and cooked sorghum maize samples[J]. Journal of Agricultural and Food Chemistry, 2004, 52(7): 2052-2058.
  • 10Ge S. J., Bai H., Yuan H.S., et al. Continuous production of high degree casein hydrolysates by immobilized pro- teases in column reactor [J]. Journal of Biotechnology, 1996, 50: 161-170.

共引文献9

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部