高静压处理对牛初乳酪蛋白在模拟胃液中消化性的影响  

Effects of high static pressure on digestibility of bovine colostrum casein in simulated gastric fluid

作　　者：任杰[1] 胡志和[1] 李金星[1] 

机构地区：[1]天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品工业科技》2014年第11期87-92,共6页Science and Technology of Food Industry

基　　金：天津市科技计划项目(14ZCZDNC00017)

摘　　要：以牛初乳为原料,研究高静压处理对牛初乳中的酪蛋白在模拟胃液中可消化性的改善作用。牛初乳经不同高压条件(压力、温度、保压时间)处理后,进行模拟胃液消化,利用毛细管电泳仪检测消化处理后样品中酪蛋白及其消化物的含量。结果显示:在所选择的实验条件范围内,当压力为550MPa、施压温度为40℃、保压时间为25min时,牛初乳中酪蛋白模拟胃液的可消化性最好。因此,高静压处理牛初乳可改善酪蛋白在模拟胃液中的可消化性。The bovine colostrum as raw material was treated with high static pressure and the improvement function to digestibility of casein in simulated gastric fluid was researched in this study.Casein in bovine colostrum was digested in simulated gastric fluid after being treated with high static pressure at different condition （pressure, temperature and holding time）, and the content of casein and its digest was detected using capillary electrophoresis.The results showed that,in the experiment condition range,the casein in bovine colostrum was well digested after being treated under 550MPa pressure for 25min at 40℃.So the high static pressure processing bovine colostrum can improve digestibility of casein in simulated gastric fluid.

关 键 词：酪蛋白 可消化性 高静压 牛初乳 

分 类 号：TS525.41[轻工技术与工程—皮革化学与工程]