3种不同来源蛋白质的氨基酸组成及体外动态消化研究

陈智仙; 张海波; 张双庆; 张彦

3种不同来源蛋白质的氨基酸组成及体外动态消化研究

酵母功能湖北省重点实验室, 湖北宜昌 443003

基金项目:

湖北省自然科学基金项目（2017CFB572，2018CFB612）；宜昌市科技研究与开发项目（A17-101）

详细信息

作者简介:
陈智仙(1985-),女,湖南醴陵人,工程师,研究方向为营养健康食品

通讯作者:
张彦,教授级高工,E-mail:zhangyan@angelyeast.com

中图分类号: TS201.2
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- 文章访问数: 817
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出版历程
- 收稿日期: 2018-10-17
- 网络出版日期: 2022-09-27

Amino Acid Composition Analysis and in Vitro Dynamic Digestion of Proteins from Three Different Sources

The Hubei Provincial Key Laboratory of Yeast Function, Yichang, 443003, China

摘要

摘要: 乳清蛋白、大豆分离蛋白和酵母浓缩蛋白分别是动物来源、植物来源和微生物来源的3种蛋白，同时研究3种蛋白的氨基酸组成和体外消化吸收规律有助于人们对不同来源的蛋白的营养特性有更进一步了解。以这3种蛋白为原料，利用氨基酸分析仪进行氨基酸组成分析和比较，并应用人肠微生物生态系统模拟器分析比较3种蛋白的消化率和吸收率。氨基酸分析结果表明：3种蛋白均含有人体所必需的8种氨基酸，且组成比例接近FAO/WHO推荐模式。体外模拟消化结果表明：酵母浓缩蛋白、乳清蛋白、大豆分离蛋白的胃消化率分别为12.1%±3.8%、33.9%±1.7%、23.1%±5.1%，小肠末端消化率分别为92.5%±2.5%、95.9%±2.5%、93.5%±0.3%，3组通过透析方法测得被吸收的蛋白质百分比分别为57.3%±2.2%、59.0%±1.8%、58.9%±0.4%。酵母浓缩蛋白胃消化率显著低于其他两种蛋白（P<0.05），最终的消化率乳清蛋白最高（P<0.05），大豆分离蛋白和酵母蛋白二者消化率无显著性差异（P>0.05）；3种蛋白吸收率无显著性差异（P>0.05）。
- 乳清蛋白 /
- 大豆分离蛋白 /
- 酵母蛋白 /
- 体外消化 /
- SHIME /
- 氨基酸组成
Abstract: Whey protein,soy protein isolate and yeast protein concentrate are three kinds of proteins from animal source,plant source and microbial source,respectively. Investigation of the amino acid composition,in vitro digestion and absorption of the three kinds of proteins will be helpful to further understand the nutritional characteristics of proteins from different sources. Amino acid composition analysis and comparison,the digestibility and absorption rates of these three proteins were analyzed and compared by amino acid analyzer and simulator of the human intestinal microbial ecosystem (SHIME). All the three proteins contained 8 necessary amino acids for human,and the composition ratio was close to the FAO/WHO recommended model. The results of the simulated digestion in vitro showed that the gastric digestibility of yeast protein concentrate,whey protein and soy protein isolate was 12.1%±3.8%,33.9%±1.7%,and 23.1%±5.1%,and the digestibility at the end of the small intestine was 92.5% ±2.5%,95.9% ±2.5%,93.5% ±0.3%,respectively. The percentages of proteins absorbed by dialysis in the three groups were 57.3%±2.2%,59.0%±1.8%,58.9%±0.4%,respectively. The digestibility of yeast protein concentrate in the stomach was significantly lower than the others(P< 0.05),and the final digestibility of whey protein was the highest (P< 0.05). There was no significant difference in digestibility between soybean protein and yeast protein(P> 0.05),and there was no significant difference in the absorption of the three proteins(P> 0.05).
- whey protein /
- soy protein isolate /
- yeast protein /
- in vitro digestion /
- SHIME /
- amino acid composition

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