热处理对牛乳蛋白质消化率的影响  

Effect of heat-treatment process on the digestibility of milk protein

作　　者：刘晓 姜竹茂[2] 芦晶 张书文[1] 刘鹭[1] 逄晓阳[1] 吕加平[1] LIU Xiao;JIANG Zhumao;LU Jing;ZHANG Shuwen;LIU Lu;PANG Xiaoyang;LYU Jiaping(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, B eijng 100193, China;College of Life Sciences, Yantai University, Shandong, Yantai 264005, China)

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]烟台大学生命科学学院,山东烟台264005

出　　处：《中国乳品工业》2017年第11期14-18,共5页China Dairy Industry

基　　金：国家自然科学基金(31671878);国家自然科学基金(31401514);国家科技支撑计划(2013BAD18B10);现代农业产业技术体系北京市奶牛产业创新团队;公益性行业科研专项(201303085)

摘　　要：采用体外模拟胃肠道消化的方法研究了不同热处理对牛乳蛋白消化的影响,通过聚丙烯酰氨凝胶电泳(SDS-PAGE)、高效液相色谱(HPLC)和尺寸排阻高效液相色谱等方法对各个成分进行检测。结果表明:随着热处理温度的升高,蛋白消化能力逐步降低;鲜牛乳中蛋白质被消化为游离氨基酸及小肽的程度较加热乳制品高;乳中蛋白质经消化主要生成分子量低于1500 u的肽段,易于人体消化吸收。The effect of heat treatment on the digestion of milk protein was studied by in vitro digestion of gastrointestinal tract. The compo- nents were tested by polyacrylamide gel electrophoresis（SDS-PAGE）, high performance liquid chromatography（HPLC）and size exclusion high performance liquid chromatography（HPLC）. Research shows that with the increase of heat treatment temperature, the digestibility of protein was decreased, the amount of free amino acids and peptides released by protein in raw milk was higher than that in heated milk sam- pies. The proteins were mainly digested into peptides with the molecular weight lower than 1 500 u, which were easily absorbed by human.

关 键 词：热处理 消化率 体外模拟 肽段 氨基酸 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]