禽蛋蛋清体外模拟消化液的营养与抗氧化性差异分析

Analysis of Nutrition and Antioxidant Activity Differences of Poultry Egg White in Vitro Simulated Digestive Juice

禽蛋作为重要的营养和功能性食物来源,其消化产物的营养与功能的差异尚未见系统研究。本试验对4种禽蛋蛋清(鸡蛋、鸽蛋、鹌鹑蛋和鸭蛋)进行体外模拟消化,并对消化液的营养(小分子肽和氨基酸)和抗氧化性进行评价。结果表明:经胃肠模拟消化后,禽蛋蛋清均被显著降解,水解度变化范围6.23%~28.42%,其中,鸡蛋蛋清的消化程度最高(28.42±1.03)%,其次是鸽蛋(22.11±0.51)%和鹌鹑蛋(21.93±0.84)%,最低的是鸭蛋(6.23±0.71)%。SDS-PAGE测定结果显示,除了鸭蛋,其它禽蛋中主要蛋白质均被降解为游离氨基酸和小分子肽。在4种禽蛋消化液中,总游离氨基酸含量7.94~21.28 g/100 g,必需氨基酸占比范围3.83~9.60 g/100 g,1 ku的寡肽占比13.3%~14.9%。鸽蛋必需氨基酸、精氨酸和脯氨酸和<1 ku的寡肽含量均在4种禽蛋中最高,分别为9.60,2.0,3.58 g/100 g和14.9%,表明鸽蛋可能具有某些特定的功能特性。4种禽蛋胃肠模拟消化液均具有抗氧化效果,其羟自由基清除能力、DPPH自由基清除能力、超氧阴离子还原能力、铁离子还原能力等范围为86.89%~96.06%,66.10%~90.09%,35.89%~88.38%,0.370~0.736。其中,鸽蛋羟自由基清除能力、DPPH自由基清除能力、超氧阴离子还原能力最高,鸡蛋第二,鹌鹑蛋次之、鸭蛋效果最差。综上,鸽蛋具有比其它3种禽蛋更高抗氧化效果。

Poultry eggs are an important source of nutrition and functional food,and the differences in the nutrition and functions of their digested products have not yet been systematically studied.In this experiment,four kinds of poultry egg whites(eggs,pigeon eggs,quail eggs and duck eggs)were subjected to an in vitro simulated digestion experiment for the first time,and the nutrition(small molecule peptides and amino acids)and antioxidant properties of the digestive juice were evaluated.The experimental results showed that the poultry egg whites were significantly degraded after gastrointestinal simulated digestion.The degree of hydrolysis varied from 6.23%to 28.42%.The digestibility of egg whites was the highest(28.42±1.03)%,followed by pigeon eggs(22.11±0.51)%and quail eggs(21.93±0.84)%,the lowest was duck eggs(6.23±0.71)%.SDS-PAGE measurement results showed that,except for duck eggs,the main proteins in other poultry eggs were degraded into free amino acids and small molecule peptides.Among the four kinds of poultry egg digestive juices,the total free amino acid content was 7.94-21.28 g/100 g,the proportion of essential amino acids was 3.83-9.60 g/100 g,and the proportion of 1 ku oligopeptides was about 13.3%-14.9%.Among them,the content of essential amino acids,arginine and proline and<1 ku oligopeptides of pigeon eggs were the highest among the four poultry eggs,which were 9.60,2.0,3.58 g/100 g and 14.9%,respectively.The four poultry egg gastrointestinal simulated digestive juices all had antioxidant effects,and their hydroxyl radical scavenging ability,DPPH free radical scavenging ability,superoxide anion reducing ability,iron ion reducing ability,etc.range from 86.89%to 96.06%,66.10%to 90.09%,35.89%to 88.38%,0.370 to 0.736.Among them,pigeon eggs had the highest hydroxyl radical scavenging ability,DPPH free radical scavenging ability,and superoxide anion reduction ability,followed by eggs and quail eggs,and duck eggs had the worst effect.The above results showed that pigeon eggs had higher nutritional value and antioxidant effect than the other four pigeon eggs.