大豆蛋白纤维聚集体的体外消化特性研究  

In vitro digestive properties of soy protein fibrous aggregates

作　　者：李益玲 张昱格 陈映姗 程赛 朱杰[2] 赵雷[1] 陈旭 LI Yi-Ling;ZHANG Yu-Ge;CHEN Ying-Shan;CHENG Sai;ZHU Jie;ZHAO Lei;CHEN Xu(College of Food Science,South China Agricultural University,Guangzhou 510642,China;Engineering Research Center of Health Food Design&Nutrition Regulation,Dongguan Key Laboratory of Typical Food Precision Design,China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation,School of Life and Health Technology,Dongguan University of Technology,Dongguan 523808,China)

机构地区：[1]华南农业大学食品学院,广州510642 [2]东莞理工学院生命健康技术学院,中国轻工业健康食品开发与营养调控重点实验室,东莞市特色食品精准设计重点实验室,食品营养健康工程与智能化加工研究中心,东莞523808

出　　处：《食品安全质量检测学报》2023年第17期9-16,共8页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(32202010);2021年东莞市社会科技发展重点项目(20211800904672);东莞理工学院高层次人才(创新团队)科研启动项目(KCYCXPT2017007);广东省创新强校创新团队项目(2021KCXTD035)。

摘　　要：目的探究大豆蛋白纤维聚集体的体外消化特性。方法以大豆分离蛋白为材料,通过在pH 2.0条件下调控大豆蛋白形成大豆蛋白纤维聚集体。采用标准的静态体外消化模型INFOGEST 2.0对大豆蛋白纤维聚集体进行体外模拟消化实验,并通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate polyacrylamide gel electrophoresis,SDS-PAGE)、动态光散射仪(dynamic light scattering,DLS)及液相色谱-质谱法(liquid chromatography-mass spectrometry,LC-MS)对不同消化时间的胃肠消化产物的分子质量、粒径及肽段组成进行鉴定。结果大豆蛋白纤维聚集体通过消化后被水解为10~15 kDa小分子的肽,其粒径分布由120~800 nm减小至12~120 nm。LC-MS证实消化过程中肽段数量随着消化时间的增加呈阶梯式水解。主成分分析结果显示胃肠消化不同阶段产物组成具有明显的差异性。结论大豆蛋白纤维聚集体在体外模拟消化过程中,在胃/肠阶段中其分子量、粒径及肽段组成均表现出不同的消化行为,这可为大豆产品在消化过程中营养特性的变化提供理论参考。Objective To explore the in vitro digestion properties of soy protein fibrous aggregates.Methods In this study,soy protein isolate was used to produce soy protein fibrous aggregates by modulating soy protein at pH 2.0.A standard static in vitro digestion model,INFOGEST 2.0,was used to perform in vitro simulated digestion experiments,and the molecular mass,particle size and peptide composition of gastrointestinal digestion products at different digestion times were identified by sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE),dynamic light scattering(DLS)and liquid chromatography-mass spectrometry(LC-MS).Results The digestion process resulted in soy protein fiber aggregates being hydrolyzed into small peptides of 10-15 kDa,with their particle size distribution decreasing from 120-800 nm to 12-120 nm.LC-MS confirmed a stepwise increase in the number of peptide segments during the digestion process.Principal component analysis revealed distinct compositional differences in the gastric and intestinal digestion products.Conclusion The molecular mass,particle size and peptide composition of soy protein fiber aggregates have showed different digestive behaviors in the gastric/intestinal phases during the in vitro simulated digestive process,which will provide theoretical references for the changes of nutritional properties of soybean products during the digestive process.

关 键 词：大豆分离蛋白 纤维聚集体 体外消化特性 INFOGEST 2.0 

分 类 号：TS201.2[轻工技术与工程—食品科学]