高温热处理对大豆蛋白消化利用效果的影响

Effect of High-Temperature Heat Treatment on Digestibility of Soybean Protein

为明确高温热处理杀菌工序中蛋白质热变性程度对大豆蛋白营养有效性的影响,本研究通过体外模拟婴儿消化,分析高温热处理对大豆蛋白消化利用效果的影响。结果表明:与100℃相比,高温热处理(超过120℃、20 min)后的大豆蛋白易生成更多更低分子质量的酶解产物;与此同时,这种高温热处理也导致体系内的氨基酸大量被破坏,尤其是胱氨酸损失较多(约48%);因此严重破坏了大豆蛋白氨基酸合理的模式,降低了大豆蛋白本身的营养有效性。

To investigate the effect of protein denaturation caused by high-temperature heat treatment during the sterilization process on the nutrient digestibility of soybean protein, we simulated in vitro the infant digestion of soybean protein. Results showed that high-temperature heat treated(> 120 ℃, 20 min) soybean protein could generate more enzymatic hydrolysates with low molecular mass compared to that treated at 100 ℃. Meanwhile, the high temperature treatment could induce a significant loss in amino acids, especially cysteine(approximately 48%), destroying the ideal amino acid pattern and decreasing the nutritional value of soybean protein.