化学改性对谷朊粉体外消化率和赖氨酸有效性的影响  

Effect of Chemical Modification on Digestibility in Vitro and Lysine Validity of Wheat Gluten Protein

作　　者：唐文婷[1] 姜绍通[1] 潘丽军[1] 

机构地区：[1]合肥工业大学生物与食品工程学院

出　　处：《农业机械学报》2006年第8期29-32,共4页Transactions of the Chinese Society for Agricultural Machinery

基　　金：安徽省科技厅"十五"重大项目(项目编号:04013023)

摘　　要：采用胃蛋白酶体外消化法和化学方法分别测定琥珀酰化、磷酸化及两者复合改性谷朊粉体外消化率和赖氨酸有效性的变化,确定谷朊粉完全消化时间为16h。因改性过程中氨基酸发生的变旋交联作用以及美拉德反应,谷朊粉的体外消化率和赖氨酸有效性均随反应程度的增加而降低,因磷酸化反应温度较低,磷酸化谷朊粉的体外消化率减少幅度较小。研究结果可快速评价化学改性谷朊粉的营养特性变化。The digestibilities in vitro and lysine validities of succinylated and phosphorylated wheat gluten protein （WGP） were studied by using chemical methods. The ultimate digesting time of wheat gluten protein was 16 h. The digestibilities in vitro and lysine validities of succinylated and phosphorylated wheat gluten protein were declined because of high temperature, pH, Maillard reaction and transformation of amino acid. The decreasing extent of digestibilities in vitro of phosphorylated WGP was less than that of succinylated WGP because of lower reaction temperature. The result of the study could be used in evaluating nutrition of chemical modified wheat gluten protein quickly.

关 键 词：谷朊粉 化学改性 体外消化率 赖氨酸有效性 

分 类 号：TS201.2[轻工技术与工程—食品科学]