发酵麦胚球蛋白体外模拟消化  

Simulated Digestion of Fermented Wheat Germ Globulin in Vitro

作　　者：苑永建 宇光海[1,2,4] 廖爱美 潘龙 黄继红 Yuan Yongjian;Yu Guanghai;Liao Aimei;Pan Long;Huang Jihong(School of Bioengineering,Henan University of Technology,Zhengzhou 450001;Key of Wheat Biological Processing and Nutritional Function in Henan Province Laboratory,Zhengzhou 450001;School of Food and Pharmacy,Xuchang University,Xuchang 461000,Henan;Henan Feitian Agricultural Development Co.Ltd.,Hebi 458000,Henan)

机构地区：[1]河南工业大学生物工程学院,郑州450001 [2]小麦生物加工与营养功能河南省重点实验室,郑州450001 [3]许昌学院食品与药学院,河南许昌461000 [4]河南飞天农业开发股份有限公司,河南鹤壁458000

出　　处：《中国食品学报》2023年第5期49-58,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：河南省重大公益专项(科技攻关)(2021102310518);中原学者工作站资助项目(214400510015);河南省重大科技专项(221100110700);中央引导地方科技发展资金项目(Z20221341069)。

摘　　要：基于体外模拟胃、肠消化的方式评估发酵麦胚球蛋白(FWG)在不同消化阶段消化率、微观结构、氨基酸组成、二级结构及其抗氧化活性的变化。结果表明,FWG经胃、肠消化后,其可消化率由55.43%分别降至34.33%和9.54%,平均粒径由100 nm分别降至50~70 nm和20~30 nm,未消化蛋白分子质量稳定在15 ku附近。胃消化2 h后,FWG总游离氨基酸释放量达到原始样品的2.05倍,芳香族氨基酸和支链氨基酸含量显著增加;与α-螺旋和β-折叠稳定相关的赖氨酸、缬氨酸在这一阶段被解离出来,无序性增加。FWG经胃消化后羟自由基清除率显著升高32.76%,胃消化过程中ABTS自由基和DPPH自由基清除率呈下降趋势。肠消化后,FWG总游离氨基酸量趋于稳定,二级结构有序性增加。肠消化期间反映亲水性肽抗氧化能力的ABTS自由基清除率呈先下降再上升后下降的趋势,羟自由基清除率则和含羟基氨基酸相对含量的变化趋势呈正相关性,呈先下降再上升而后下降最后上升的变化趋势,DPPH自由基清除率变化趋势和疏水性氨基酸含量的变化密切相关。本研究为进一步了解FWG在肠、胃消化过程中理化性质及功能的变化机制提供理论参考。The changes of digestibility,microstructure,amino acid composition,secondary structure and antioxidant activity of fermented wheat germ globulin(FWG)at different digestion stages were evaluated based on simulated gastric and intestinal digestion in vitro.The results showed that the digestibility of FWG decreased from 55.43%to 34.33%and 9.54%,respectively,and the average particle size decreased from 100 nm to 50-70 nm and 20-30 nm,respectively.The relative molecular weight of undigested protein was stable around 15 ku.After 2 h digestion,the release of total free amino acids of FWG was 2.05 times that of the original sample,and the contents of aromatic amino acids and branched amino acids were significantly increased.Lysine and valine,which were associated with the stability ofα-helix andβ-fold,were dissociated at this stage and disorder increases.The hydroxyl radical scavenging rate of FWG was significantly increased by 32.76%after gastric digestion,and ABTS free radical scavenging rate and DPPH free radical scavenging rate showed a decreasing trend during gastric digestion.After intestinal digestion,the total free amino acid content of FWG tended to be stable,and the order of secondary structure increased.ABTS free radical scavenging rate,which reflects the antioxidant capacity of hydrophilic peptides,first decreased,then increased and then decreased during intestinal digestion.Hydroxyl free radical scavenging rate was positively correlated with the relative content of hydroxyl amino acids,first decreased,then increased,then decreased and finally increased.The scavenging trend of DPPH free radical was closely related to the content of hydrophobic amino acids.This study provided a preliminary theoretical basis for further understanding the physicochemical properties and functional mechanisms of FWG during intestinal and gastric digestion.

关 键 词：发酵麦胚球蛋白 体外模拟胃、肠消化 氨基酸分析 抗氧化活性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]