食品科学 ›› 2022, Vol. 43 ›› Issue (9): 39-47.doi: 10.7506/spkx1002-6630-20210511-116

• 基础研究 • 上一篇    下一篇

常见大豆制品中蛋白质的体外消化特性

阳倩,冯广鑫,冯炜婷,李彦磊,杨晓泉   

  1. (华南理工大学食品科学与工程学院,食物蛋白与胶体研究中心,广东省天然产物绿色加工与产品安全重点实验室,广东 广州 510640)
  • 出版日期:2022-05-15 发布日期:2022-05-27
  • 基金资助:
    广东省重点领域研发计划项目(2019B020213001)

In Vitro Digestive Properties of Proteins in Common Soybean Products

YANG Qian, FENG Guangxin, FENG Weiting, LI Yanlei, YANG Xiaoquan   

  1. (Research Center of Food Proteins and Colloids, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China)
  • Online:2022-05-15 Published:2022-05-27

摘要: 本研究以常见大豆制品(大豆分离蛋白(soy protein isolate,SPI)、微波大豆、水煮大豆、豆浆、氯化钙豆腐和氯化镁豆腐)为研究对象,采用标准的静态体外消化模型——INFOGEST 2.0,测定不同时间点胃肠消化产物的完整蛋白、分子质量分布、游离氨基浓度和粒径大小,以探究大豆蛋白的消化特性。结果表明,不同加工方式均能促进大豆蛋白的消化。经过胃消化阶段后,几种大豆制品中部分蛋白被消化。而肠消化后,大豆蛋白均被彻底消化为短肽。相较于SPI,大豆经微波和水煮处理后,大豆蛋白的游离氨基浓度明显增加,但微波加热后大豆蛋白消化得更彻底;豆浆中大豆蛋白的消化程度低于氯化钙豆腐和氯化镁豆腐,两种豆腐中大豆蛋白的消化程度没有明显差异。总之,不同加工方式处理大豆均能不同程度地促进大豆蛋白的消化。本研究有助于更好地了解不同加工方式得到的大豆制品中大豆蛋白的消化特性,为人们摄取植物蛋白提供参考。

关键词: INFOGEST 2.0;常见大豆制品;大豆蛋白;加工方式

Abstract: In the present study, the digestion characteristics of the common soy products soy protein isolate (SPI), microwaved soybean, boiled soybean, soy milk, calcium chloride-coagulated tofu, and magnesium chloride-coagulated tofu were evaluated using the standardized INFOGEST static (INFOGEST 2.0) in vitro digestion system. The gastrointestinal digests were taken at different time points to determine the intact proteins, molecular mass distribution, free amino group concentration and particle size distribution. The different processing methods promoted the digestion of soy protein. Proteins in the five soy products were partly digested by simulated gastric fluid. During intestinal digestion, soybean proteins are all thoroughly digested into short peptides. Compared with SPI, the free amino group concentration of microwaved soybean and boiled soybean significantly increased, while the digestion of microwaved soy protein was more complete; the digestibility of soy protein was lower in soy milk than in calcium chloride-coagulated tofu and magnesium chloride-coagulated tofu, but there was no significant difference between the two types of tofu. In summary, the results of this study are helpful for better understanding the digestibility of proteins in soy products obtained by different processing methods, which will provide a reference for the consumption of dietary plant proteins.

Key words: INFOGEST 2.0; common soybean products; soybean protein; processing methods

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