不同热处理方式对芸豆蛋白提取及其体外消化性能的影响  

Effects of Different Heat Treatments on Extraction and in Vitro Digestibility of Kidney Bean Protein

作　　者：周荣荣 庄柯瑾 梁得福 张东杰[1,3,4] ZHOU Rongrong;ZHUANG Kejin;LIANG Defu;ZHANG Dongjie(College of Food,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Daqing Center of Inspection and Testing for Agricultural Products Ministry of Agriculture,Daqing 163319,China;Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province,Daqing 163319,China;National Coarse Cereals Engineering Research Center,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]农业农村部农产品及加工品质量监督检验测试中心,黑龙江大庆163319 [3]黑龙江省农产品加工与质量安全重点实验室,黑龙江大庆163319 [4]国家杂粮工程技术研究中心,黑龙江大庆163319

出　　处：《食品科技》2021年第12期186-190,共5页Food Science and Technology

基　　金：国家重点研发计划项目(2018YFE0206300);大庆市指导性科技计划项目(zd-2020-53);黑龙江八一农垦大学“三纵”基础培育计划项目(ZRCPY202004)。

摘　　要：为探究不同热处理方式对芸豆蛋白提取率、提取纯度及其体外消化性能的影响,该研究以不同品种的芸豆(奶花和叙利亚白)为研究对象,对其进行蒸制和煮制处理。结果表明,与无处理组奶花((23.79±0.10)%)和叙利亚白((20.98±0.06)%)蛋白含量相比,2种方式热处理后测得的蛋白含量差异不显著(P≥0.05);与无处理组芸豆蛋白提取率(奶花(79.75±0.22)%,叙利亚白(81.31±0.15)%)和纯度(奶花(92.79±0.24)%,叙利亚白(97.51±0.18)%)相比,2种方式热处理后测得的蛋白质提取率均显著升高(P<0.05),而通过碱溶酸沉法提取的蛋白质纯度均显著降低(P<0.05),其中煮制处理的效果更显著;与无处理组相比,蒸制处理后奶花和叙利亚白蛋白质的胃肠体外消化率显著升高了33.68%和24.10%(P<0.05),煮制处理后奶花和叙利亚白蛋白质的胃肠体外消化率显著降低了9.14%和5.42%(P<0.05),因此,蒸制的处理方式有利于芸豆蛋白的消化吸收。该试验结果可以为芸豆综合加工及其蛋白质特定产品的开发提供理论依据。In order to investigate the effect of different heat treatments on the extraction rate,extraction purity and in vitro digestibility of kidney bean protein,different varieties of kidney bean (Light speckle and Syrian white) were steamed and boiled in this study.The results showed that there was no significant difference in protein content after two heat treatments (P≥0.05),compared with the contents of protein in Light speckle ((23.79±0.10)%) and Syrian white ((20.98±0.06)%) of untreated group;Compared with the extraction rate (Light speckle (79.75±0.22)%,Syrian white (81.31±0.15)%) and purity (Light speckle (92.79±0.24)% and Syrian white (97.51±0.18)%) of kidney bean protein in the non-treated group,after two heat treatments,the protein extraction rate was significantly increased (P<0.05),while the purity of protein extracted by alkali solution and acid precipitation decreased significantly (P<0.05),and the effect of boiling treatment was more significant.Compared with the untreated group,after steaming,the in vitro digestibility of Light speckle and Syrian white kidney bean protein was significantly increased by 33.68% and 24.10% (P<0.05),after cooking,the in vitro digestibility of Light speckle and Syrian white kidney bean protein was decreased by 9.14% and 5.42% (P<0.05).Therefore,the treatment of steaming is beneficial to the digestion and absorption of kidney bean protein.The results can provide theoretical basis for comprehensive processing of kidney bean and development of its protein-specific products.

关 键 词：芸豆蛋白 蒸制处理 煮制处理 体外模拟消化 

分 类 号：TS201.4[轻工技术与工程—食品科学]