大豆组织蛋白发酵产品的体外消化特性

In vitro Digestive Characterization of Soybean Tissue Protein Fermentation Products

为探究发酵对大豆组织蛋白产品消化特性的影响,采用乳酸菌对大豆组织蛋白产品进行发酵,研究发酵产品的体外模拟消化行为。体外模拟消化结果表明,在整个消化过程中,发酵产品的蛋白水解度、多肽和氨基酸含量均高于未发酵产品。在肠相发酵结束时,大豆组织蛋白发酵产品蛋白质水解度提高了7.85%,多肽和氨基酸含量分别增加了17.76%和4.74%。观察胃肠消化后发酵产品的蛋白降解情况,发现其在20~35 kDa附近的条带明显减弱,并且在11~17 kDa的条带丰度增加,同时,尺寸排阻色谱结果表明,发酵产品经过胃肠消化后,产生了更多分子量低于10000 Da的物质。综上所述,发酵在一定程度上改变了大豆组织蛋白的蛋白结构,提高了胃肠消化率,使其更易于消化吸收。

To explore the effect of fermentation on the digestive characteristics of soybean tissue protein products,lactic acid bacteria were employed to ferment soybean tissue protein products.The in vitro simulated digestive behavior of the fermented products was studied.According to the results of the in vitro digestion simulation,the protein hydrolysis degree,polypeptide,and amino acids contents of the fermented products were higher than those of the non-fermented ones throughout the whole digestion process.At the end of enteric phase fermentation,the degree of protein hydrolysis increased by 7.85%,while the contents of polypeptide and amino acids rose by 17.76%and 4.74%,respectively.Observing the protein degradation of the fermented products after gastrointestinal digestion,it was found that the bands around 20-35 kDa were significantly weakened and the abundance of the bands at 11-17 kDa was increased.Meanwhile,the results of size-exclusion chromatography indicated that more substances with molecular weights less than 10000 Da were produced after gastrointestinal digestion of the fermented products.In conclusion,fermentation modified the protein structure of soybean tissue protein to some extent,enhanced gastrointestinal digestibility,and facilitated better digestion and absorption.