酵母蛋白与菌丝体蛋白慢消化特性的构效关系解析

doi:10.7506/spkx1002-6630-20251219-164

食品科学 ›› 2026, Vol. 47 ›› Issue (11): 22-35.doi: 10.7506/spkx1002-6630-20251219-164

• 基础研究 • 上一篇

酵母蛋白与菌丝体蛋白慢消化特性的构效关系解析

李佳奇，曹崇江，赵伟，年琳玉

（1.中国药科大学工学院，江苏南京 211198；2.江南大学食品学院，江苏无锡 214122）

发布日期:2026-07-02
基金资助:
“十四五”国家重点研发计划重点专项（2024YFF1106802）

Relationship between the Structures and Slow Digestion Properties of Yeast and Mycelial Proteins

LI Jiaqi, CAO Chongjiang, ZHAO Wei, NIAN Linyu

(1. School of Engineering, China Pharmaceutical University, Nanjing 211198, China; 2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Published:2026-07-02

摘要/Abstract

摘要： 本研究以微生物蛋白（酵母蛋白与菌丝体蛋白）为研究对象，通过体外模拟胃肠消化实验，系统比较了酵母蛋白、菌丝体蛋白与传统慢消化蛋白（酪蛋白、大豆蛋白）的消化特性，并结合结构表征分析其消化行为差异。结果表明，4 种蛋白质的整体消化率均达到约60%；而酵母蛋白和菌丝体蛋白的水解度分别为24%和19%，高于酪蛋白（14%）和大豆蛋白（12%）。结构分析显示，酵母蛋白具有紧密的纳米球形聚集结构、高表面疏水性及丰富的二硫键网络；而菌丝体蛋白具有纤维状网络结构、较低的结晶度及较高的无规卷曲含量，这些结构特征共同调控了其缓慢而高效的消化特性。本研究为开发具有慢消化特性的新型蛋白原料提供了理论依据，对提升应急食品体系的持续营养供给能力具有参考价值。

关键词: 酵母蛋白；菌丝体蛋白；构效关系；消化特性

Abstract: This study systematically compared the in vitro digestion characteristics of microbial proteins (yeast and mycelial proteins) with those of traditional slow-digesting proteins (casein and soybean protein). Meanwhile, the differences in their digestive behaviors were analyzed via structural characterization. The results showed that the overall digestibility of the four proteins reached about 60%; while the hydrolysis degrees of yeast and mycelial proteins were higher than those of casein and soybean protein (24% and 19% vs. 14% and 12%). Structural analysis showed that yeast protein had a tight nano-spherical aggregate structure, high surface hydrophobicity and rich disulfide bond networks; while mycelial protein had a fibrillar network structure, low crystallinity and a high random coil content. These structural characteristics jointly regulated their slow and efficient digestion characteristics. This study provides a theoretical basis for the development of new protein sources with slow digestion characteristics, and holds reference value for improving the sustainable nutritional supply capacity of the emergency food system.

Key words: yeast protein; mycelial protein; structure-activity relationship; digestive properties

中图分类号:

TS201

李佳奇，曹崇江，赵伟，年琳玉. 酵母蛋白与菌丝体蛋白慢消化特性的构效关系解析[J]. 食品科学, 2026, 47(11): 22-35 https://doi.org/10.7506/spkx1002-6630-20251219-164

LI Jiaqi, CAO Chongjiang, ZHAO Wei, NIAN Linyu. Relationship between the Structures and Slow Digestion Properties of Yeast and Mycelial Proteins[J]. FOOD SCIENCE, 2026, 47(11): 22-35 https://doi.org/10.7506/spkx1002-6630-20251219-164

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酵母蛋白与菌丝体蛋白慢消化特性的构效关系解析

Relationship between the Structures and Slow Digestion Properties of Yeast and Mycelial Proteins

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