高压处理对牛乳清蛋白体外消化性的影响  

Effect of high pressure treatment on in vitro digestibility of bovine whey protein gels

作　　者：王娟[1] 木泰华[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193

出　　处：《农业工程学报》2009年第S1期102-106,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：中国农科院科研基金项目

摘　　要：为了评价牛乳清蛋白(WPI)加压凝胶的消化性,使用未加压WPI及加压(200～600MPa)WPI凝胶进行了体外模拟胃蛋白酶-胰蛋白酶消化率的测定,并用十二烷基磺酸钠-聚丙烯酰胺(SDS-PAGE)电泳的方法分析了不同压力对WPI构成蛋白消化性的影响。结果表明,经过胃蛋白酶和胰蛋白酶的消化后,加压WPI凝胶消化率显著高于未加压WPI,分别为72.59%和61.02%;400MPa以上加压处理后,加压WPI凝胶消化率未见有明显的变化(p<0.05)。尽管未加压WPI中β-乳球蛋白不易被胃蛋白酶消化,400MPa加压WPI凝胶中的β-乳球蛋白则能被胃蛋白酶部分消化,而600MPa加压后β-乳球蛋白几乎被完全消化。此外,在胃蛋白酶消化阶段,有3500～6500u范围的多肽产物生成。The digestibility of nonpressurized bovine whey protein isolate(WPI)and pressure-induced WPI gel and the effect of different pressures(200-600 MPa)on digestibility were evaluated by measuring digestive rate in simulated gastrointestinal digestion system and Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis.The results showed that the digestibility of high pressure-induced WPI gel significantly increased compared with that of untreated WPI after digesting by pepsin and trypsin,which were 72.59%and 61.02%respectively.When the pressure was over 400 MPa,the digestibility of high pressure-induced WPI gel showed no significant change(p<0.05).Although the β-lactoglobulin(β-LG) from untreated WPI sample was not easy to be digested by pepsin,β-LG from the high pressure-induced gel(400 MPa) was digested partly.Furthermore,when the pressure was up to 600 MPa,β-LG from the high pressure-induced gel was digested almost completely.In addition,the peptides with molecular masses of 3500～6500 u were formed after pepsin digestion.

关 键 词：牛乳清蛋白分离物 加压处理 体外消化 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]