大豆蛋白和豌豆蛋白对体外发酵特性及合成微生物蛋白的影响  

Effects of Soy Protein and Pea Protein on Fermentation Characteristics and Microbial Protein Synthesis in Vitro

作　　者：梁婷婷 佟立涛[1] 耿栋辉 王丽丽[1] 蒲华寅 周闲容[1] 黄峻榕 周素梅[1] Liang Tingting;Tong Litao;Geng Donghui;Wang Lili;Pu Huayin;Zhou Xianrong;Huang Junrong;Zhou Sumei(Institute of Agro-Products Processing Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agro-Products Processing,Ministry of Agriculture,Beijing 100193;School of Food and Biological Engineering,Shaanxi University of Science and Technology,Xi’an 710021)

机构地区：[1]中国农业科学院农产品加工研究所,农业部农产品加工综合性重点实验室,北京100193 [2]陕西科技大学食品与生物工程学院,西安710021

出　　处：《中国食品学报》2019年第12期44-52,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家现代农业产业技术体系专项资金资助项目(CARS-08-G19);陕西省科技统筹创新工程计划项目(2016KTCL02-23)

摘　　要：为研究大豆蛋白和豌豆蛋白对体外发酵特性及微生物蛋白合成能力的影响,以健康成人粪便作为体外发酵的微生物接种物,用体外法研究酪蛋白、大豆蛋白和豌豆蛋白对体外消化产物水解度(DH)和不同培养时间(0,24,48 h)的体外发酵产物pH、氨态氮(NH3-N)、微生物蛋白(MCP)、挥发性脂肪酸(VFA)(包括短链脂肪酸(SCFA)和支链脂肪酸(BCFA)浓度的影响。结果表明:1)大豆蛋白和酪蛋白组DH显著高于豌豆蛋白组。2)发酵24 h时,蛋白底物添加组pH值显著低于对照组,且大豆蛋白组最低。3)蛋白底物添加组各时间点NH3-N浓度和MCP浓度均显著高于对照组,且大豆蛋白组最高,酪蛋白组最低。4)SCFA和BAFA浓度随发酵时间的延长而增加,且大豆蛋白组SCFA浓度最高,大豆蛋白和豌豆蛋白组BCFA浓度显著高于酪蛋白组。食物中添加大豆蛋白和豌豆蛋白有利于MCP的合成,有利于被肠道微生物利用产生VFA,从而有利于肠道健康。This study was conducted to investigate the effects of soy protein and pea protein on fermentation characteristics and microbial protein synthesis ability by in vitro fermentation.Fecal extract of health adult was used in vitro fermentation,the degree of hydrolysis(DH),pH values,and the concentrations of ammonia nitrogen(NH3-N),microbial crude protein(MCP),volatile fatty acid(VFA),including short chain fatty acid(SCFA)and branched chain fatty acid(BCFA)were determined,in vitro technology were used to study casein,soybean protein and pea protein impacts on these indexs from broth in vitro fermentation in different culture time(0 h,24 h,48 h).The results indicated as follows:(1)The degree of hydrolysis of soybean protein and and casein group were significantly higher than the pea protein group.(2)At 24 h fermentation,the pH value of protein substrate addition group were lower than that of the control group,and soybean protein group was the lowest.(3)At each time point,the concentrations of NH3-N and MCP of protein substrates addition group were significantly higher than control group,the soybean protein was the highest,and pea protein was next.(4)With increased the fermentation time,the concentrations of SCFA and BAFA were also increased,and the concentrations of SCFA of soybean protein was significantly higher than that of pea protein group and casein group,and the concentrations of BCFA of soy protein and pea protein group were significantly higher than that of casein group.Therefore,soybean protein and pea protein are added to food which is beneficial to the synthesis of MCP and the production of VFA in intestinal microflora,and it is good for gut health.

关 键 词：蛋白质 体外消化和发酵 水解度 氨态氮 微生物蛋白 挥发性脂肪酸 

分 类 号：TS2[轻工技术与工程—食品科学与工程]