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| 大豆乳清蛋白及其糖基化产物体外模拟胃肠消化特性研究 |
| In vitro simulated gastrointestinal digestion characteristics of whey soy protein and its glycosylated products |
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| DOI： |
| 中文关键词: 大豆乳清蛋白 体外消化 糖基化改性 |
| 英文关键词:whey soy protein in vitro digestion glycosylation modification |
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| 中文摘要: |
| 体外模拟胃液和胰液对大豆乳清蛋白（WSP）及其糖基化产物的消化特性进行研究。结果表明：当胃蛋白酶和胰酶添加量为底物质量的2%~8%时，仅模拟胃液能部分水解WSP，体外消化率为48.0%~50.2%；胃蛋白酶作用后，SDS-PAGE电泳显示WSP 的组分脂肪氧合酶和β-淀粉酶条带消失，而大豆血球凝集素以及胰蛋白酶抑制剂KTI、BBI被部分水解后仍有清晰条带；胰酶作用后，SDS-PAGE电泳显示WSP的各组分条带基本不变；使用葡萄糖在60?℃的干热条件下对WSP糖基化改性1~7 d能够提高WSP糖基化产物的乳化特性和热稳定性，相比于WSP，此糖基化产物的体外消化率随反应时间的延长先增加后降低。 |
| 英文摘要: |
| 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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