燕麦β-葡聚糖对酪蛋白体外消化的影响  

EFFECT OF OAT β-GLUCAN ON CASEIN DIGESTION IN VITRO

作　　者：韩菲菲[1] 乔燕娟 范寒雪 徐春兰[2] 洪倩倩[1] 韩剑众[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310018 [2]西北工业大学生命学院,西安710072

出　　处：《营养学报》2016年第6期561-565,共5页Acta Nutrimenta Sinica

基　　金：食品科学与工程浙江省重中之重一级学科开放基金项目(No.JYTsP20142016);浙江省自然科学基金项目(No.LY16C170001);浙江工商大学研究生科研创新基金项目(No.14060101011)

摘　　要：目的研究体外模拟胃肠消化下,不同添加量的燕麦β-葡聚糖对酪蛋白消化的影响。方法借助体外模拟胃肠消化模型,不同添加量的燕麦β-葡聚糖和酪蛋白配比进行消化,通过采用高级旋转流变仪、激光纳米粒度仪、BCA法、甲醛电位滴定法、改进双缩脲法对胃肠消化产物的表观黏度、粒径、蛋白质消化率、多肽含量、总游离氨基酸含量进行测定。结果胃、肠的消化过程中,燕麦β-葡聚糖由0%增加到4%时,消化体系的黏稠度增大,假塑性程度增强;胃消化产物的平均粒径由1901 nm上升至744.4 nm、肠的则由1027 nm上升至3972 nm;酪蛋白的蛋白质总消化率由96.45%下降至89.85%(P<0.05),其中胃内由91.25%下降至82.55%(P<0.05)、肠内则由56.00%下降至41.40%(P<0.05);SGF、SIF中总游离氨基酸的含量分别由1.19 mg下降至0.79 mg(P<0.05)、1.72 mg下降至1.52 mg(P<0.05),而多肽含量分别由328.67 mg下降至229.84 mg(P<0.05)、178.56 mg下降至142.82 mg(P<0.05)。结论随着燕麦β-葡聚糖添加量的增高,酪蛋白消化产物的黏稠度、粒径增大;蛋白质消化率、游离氨基酸及多肽含量均显著降低。Objective To study the effect of oat β-glucan on the digestion of casein in vitro by simulating the digestion process of the gastrointestinal tract. Methods The oat β-glucan and casein were co-digested using an in vitro model of gastrointestinal digestion. By using advanced rotary rheometer, laser particle size analyzer, BCA method and formaldehyde potentiometric titration, the apparent viscosity, particle size, protein digestibility, polypeptide content, and total free amino acid content of the gastrointestinal digestive products were determined. Results The digestibility of the digestive system containing casein increased with the increase of β-glucan content in the digestive process of stomach and intestines. The degree of pseudoplasticity increased and the average size of casein digested products increased. The average diameter of the digestive products increased from 1901 nm to 7444 nm, and the average diameter of the digested products increased from 0 to 4%, and the viscosity of the digestive system increased, while the total digestibility of casein decreased from 96.45% to 89.85% （P 〈0.05）. The concentration of casein decreased from 91.25% to 82.55% （P〈0.05）. The content of total free amino acids in SGF and SIF decreased from 1.19 mg to 0.79 mg （P〈0.05）, and from 1.72 mg to 1.52 mg （P〈0.05）, whereas the content of peptides decreased from 328.67 mg to 229.84 mg （P〈0.05）, and from 178.56 mg to 142.82 mg （P〈0.05）, respectively. Conclusion With the increase of oat β-glucan, the viscosity and size of casein digestion products increased, and the digestibility of protein, free amino acids and peptides in digestive juice were significantly decreased. IACTA NUTRIMENTA SINICA, 2016, 38（6）： 561-5651

关 键 词：燕麦Β-葡聚糖 酪蛋白 黏度 粒径 蛋白质消化率 

分 类 号：R151[医药卫生—营养与食品卫生学]