摘要
该研究以鸡内金炮制品为原料,通过对消化率、酶活性、粒径大小以及相对分子质量分布的分析,比较不同方法制备的鸡内金炮制品对大豆分离蛋白体外消化特性的影响。结果表明:在不加外源酶时,鸡内金炮制品中的蛋白酶可能是引起蛋白质降解的主要原因。在加入外源蛋白酶时,添加鸡内金能提高大豆分离蛋白消化率,炮制品对蛋白质消化率的影响效果依次为:麸炒>醋炒>生品>砂炒>清炒,炮制品对蛋白质消化率的影响效果与其对酶活性的促进效果一致。麸炒和醋炒鸡内金在消化1 h时对蛋白质消化率的促进消化最显著,使大豆分离蛋白消化率由36.78%提高到41.33%和40.99%。体外消化表征结果也表明,添加鸡内金也会使蛋白质消化产物粒径减小、粒径分布的最大峰值左移、蛋白质相对分子质量分布向小分子范围偏移。鸡内金对消化产物的影响主要发生在消化前1 h内。该研究为鸡内金的深入研究提供新思路。
In this study,chickens gizzard-membrane processed products were used as the raw materials.The effects of chickens gizzard-membrane processed products prepared by different methods on the in vitro digestion characteristics of soybean protein isolate were compared through analyzing the digestibility,enzyme activity,particle size and relative molecular mass weight distribution.The results showed that the protease in chickens gizzard-membrane processed products might be the main cause of protein degradation in the absence of exogenous enzymes.In the presence of an exogenous protease,digestibility of soybean protein isolate increased upon the addition of chickens gizzard-membrane,and the effects of the processed products on protein digestibility followed this order:wheat bran stir-frying>vinegar stir-frying>raw product>sand stir-frying>plain stir-frying.The effect of a chickens gizzard-membrane processed product on protein digestibility was consistent with its promotion effect on enzyme activity.The wheat bran stir-frying and vinegar stir-frying chickens gizzard-membrane promoted protein digestibility the most after 1 h digestion,enabling the increase of the digestibility of soybean protein isolate from 36.78%to 41.33%and 40.99%,respectively.The results of in vitro digestion characterization also showed that the addition of chickens gizzard-membrane decreased the particle size of protein digestion products,and shifted the maximum peak of particle size distribution to the left,and the relative molecular mass weight distribution of protein towards the smaller molecular range.The influence of chickens gizzard-membrane on digestive products occurred mainly within the first one hour of digestion.This study provides a new idea for the in-depth study of chickens gizzard-membrane.
作者
余典武
刘小涛
王宇航
应天昊
胡杨
荣建华
YU Dianwu;LIU Xiaotao;WANG Yuhang;YING Tianhao;HU Yang;RONG Jianhua(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Shenzhen Institute of Nutrition and Health,Huazhong Agricultural University,Shenzhen Branch,Guangdong Laboratory for Lingnan Modern Agriculture,Genome Analysis Laboratory of the Ministry of Agriculture,Agricultural Genomics Institute at Shenzhen,Chinese Academy of Agricultural Sciences,Shenzhen 518000,China)
出处
《现代食品科技》
CAS
北大核心
2023年第7期82-90,共9页
Modern Food Science and Technology
基金
湖北省重点研发计划项目(2021BBA089)
教育部中央高校基本科研业务费项目(SZYJY2022013)。
关键词
鸡内金
炮制
体外消化
chickens gizzard-membrane
processing
in vitro digestion
