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| In vitro simulated gastrointestinal digestion characteristics of whey soy protein and its glycosylated products |
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| KeyWord:whey soy protein in vitro digestion glycosylation modification |
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| Abstract: |
| Digestion characteristics of whey soy protein（WSP）and its glycosylated products were researched through in vitro simulated gastric juice and pancreatic juice.The results showed that when the dosages of pepsin and trypsin were 2%-8% (based on the mass of substrate)，WSP could be only partially hydrolyzed by simulated gastric juice，and in vitro digestibility was 48.0%-50.2%.The SDS-PAGE results showed that the bands of lipoxidase and β-amylase disappeared in WSP components after being hydrolyzed by pepsin，while the bands of agglutinin and trypsin inhibitor KTI and BBI were still clear though they were partially hydrolyzed，and the bands of WSP components remained the same after being hydrolyzed by trypsin.After glycosylation modification of WSP with glucose at 60?℃ for 1-7 d，the thermal stability and emulsifying properties of WSP glycosylated products could be improved，and in vitro digestibility of the glycosylated products firstly increased then decreased with reaction time prolonging compared with WSP. |
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