酶解预处理对高水分植物蛋白挤出物消化特性的影响

    Effect of enzymatic hydrolysis pretreatment on the digestive characteristics of high-moisture plant-protein extrudates

    • 摘要: 基于小麦面筋蛋白高水分植物蛋白探究不同酶解程度对其挤出物消化特性的影响,通过模拟静态体外消化试验,测定不同挤出物消化产物中蛋白质消化率、粒径分布、微观结构、氨基酸组成和蛋白分子量,明晰酶解预处理对植物蛋白挤出物消化特性的影响规律。研究结果表明:随着蛋白酶对小麦面筋蛋白水解程度的增大,其高水分植物蛋白挤出物在模拟口腔、胃和肠道阶段中的蛋白质消化率提高,消化液的平均粒径逐渐减小,更多的游离氨基酸被释放,高分子亚基条带被减弱,低分子亚基条带被增强。对小麦面筋蛋白进行不同程度的酶解预处理,能够提高其植物蛋白挤出物在各个消化阶段的消化特性,将有利于改善高水分植物蛋白挤出物的吸收利用效率。

       

      Abstract: Based on wheat protein-based high-moisture plant protein extrudates, this study explores the effects of wheat gluten hydrolysates with different degrees of enzymatic hydrolysis on the digestibility characteristics of these plant protein extrudates. Though simulated static in vitro digestion experiments, the protein digestibility, particle size distribution, microstructure, amino acid composition, and protein molecular weight characterization of digestive products from different extrudates were measured to assess the changes in digestibility characterization of plant protein extrudates due to enzymatic hydrolysis pretreatment. The results showed that as the degree of protease hydrolysis of wheat gluten protein increased, the protein digestibility of the plant-protein extrudates during the simulated oral, gastric, and intestinal stages improved. The average particle size of digestive fluids gradually decreased, more free amino acids were released, polymer subunit bands weakened, and low-molecular-weight subunit bands were enhanced. Pretreatment of wheat gluten protein with different degrees of enzymatic hydrolysis can enhance the digestibility characteristics of its plant-protein extrudates at various digestive stages, which will be beneficial for improving the absorption and utilization efficiency of high-moisture plant-protein extrudates.

       

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