乳清蛋白的体外模拟消化过程及热处理的影响  

Study on the In Vitro Simulated Digestion Process of Whey Protein and Effects of Heat Treatment

作　　者：何光华 黄俊[2] 尤玉如[2] 肖功年[2] 刘士旺[2] 储小军[1] 魏培莲[2] 王仁风[2] 

机构地区：[1]浙江贝因美科工贸股份有限公司,杭州310007 [2]浙江科技学院生物与化学工程学院,杭州310023

出　　处：《中国食品学报》2012年第4期25-29,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省科技计划项目(2010C32032);杭州市产学研合作项目(No.20102131E40)

摘　　要：探讨了乳清蛋白体外胃蛋白酶和胰蛋白酶的消化过程,以及热处理对该消化过程的影响。SDS-PAGE分析结果表明,胃蛋白酶和胰蛋白酶对乳清蛋白的体外消化作用的影响不明显。干热处理(75℃和100℃,1h)几乎不影响乳清蛋白的体外胰蛋白酶消化过程,而在同样条件下,湿热处理能显著提高胰蛋白酶对乳清蛋白的消化作用。乳清蛋白分别经75℃和100℃湿热处理30min后,再由胰蛋白酶消化8h,其氮释放率分别达到82.1%和91.3%,而未湿热处理的氮释放率仅为66.7%,表明不同热处理方式对乳清蛋白的体外消化过程产生不同的影响。湿热处理能有效地提高乳清蛋白的消化速率,且湿热处理温度越高,乳清蛋白的体外消化速率越快。The in vitro pepsin and trypsin digestion process of whey protein and the effects of heat treatments were investigated in this paper. SDS-PAGE analytical resuhs indicated that the effects of pepsin and trypsin on the digestion of whey protein was not very obvious. The dry heat-treatment （75-100 ℃, 1 h） did nearly not affect the in vitro digestion process by trypsin, while under the same conditions, the wet heat-treatment could remarkably improve the digestive effect of trypsin on the whey protein. After wet heat-treatment（75 ℃ and 100 ℃, 30 min） and trypsin digestion （8 h） of whey protein, its nitrogen releasing rate reached to 82.1% and 91.3%, respectively. However, the nitrogen releasing rate without wet heat-treatment was only 66.7%. This result suggested that the in vitro digestion process of whey protein was affected by different heat treatments. Wet heat treatment can effectively improve the digestion rate of whey protein, the higher the temperature of wet heat treatment, the faster the in vitro digestion rate of whey protein.

关 键 词：乳清蛋白 体外消化 湿热处理 氮释放率 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]