热聚集对β-乳球蛋白消化行为及消化产物的抗氧化性的影响

Effect of Thermal Aggregation on Digestion Behavior and Antioxidant Capacity of Digestion Products of β-Lactoglobulin

蛋白质的聚集结构能影响其消化行为及消化产物的物化特性。本研究通过调节β-乳球蛋白(β-lactoglobulin,BLG)分散液的pH值、加热时间和加热温度制备了BLG纳米颗粒聚集体(BLG nanoparticle aggregates,BLGN)、BLG蠕虫状聚集体(BLG worm-like aggregates,BLGW)和BLG纤维状聚集体(BLG fibril aggregates,BLGF)三种不同形态的热聚集体,并分析了热聚集对BLG消化行为及消化产物的抗氧化性影响。结果表明BLGN、BLGW、BLGF和BLG在模拟胃液中的水解度分别为(11.86±0.24)%、(10.55±0.22)%、(9.08±0.21)%和(3.46±0.16)%;热聚集后的BLG消化产物的1,1-二苯基-2-三硝基苯肼自由基清除率、羟自由基清除率和超氧阴离子自由基清除率均有所降低,但还原能力升高,其中BLGF的还原能力最高。

The structures of protein aggregates can affect their digestion behavior and the physicochemical properties of their digestion products.In this study,β-lactoglobulin(BLG)nanoparticle aggregates(BLGN),BLG worm-like aggregates(BLGW)and BLG bril aggregates(BLGF)were prepared by heating BLG under various conditions of pH,temperature and heating time,and their digestion behavior and the antioxidant activity of their digestion products were analyzed.Results showed that the hydrolysis degree of BLGN,BLGW,BLGF and BLG in simulated gastric fluid were(11.86±0.24)%,(10.55±0.22)%,(9.08±0.21)%and(3.46±0.16)%,respectively.Thermally induced aggregation of BLG could lead to a decrease in its scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl(DPPH),hydroxyl and superoxide anion radicals but an increase in reducing power,especially for BLGF.