摘要
目的研究4种不同热处理方式对牛奶消化的影响。方法采用动态人胃肠消化系统模拟人体消化过程,分析奶场样品、巴氏杀菌乳、超高温瞬时灭菌(UHT)乳和蒸汽侵入式直接杀菌(INF)乳的pH变化、蛋白质消化率、胃排空速度以及胃肠消化后的肽段分布等。结果奶场样品和巴氏杀菌乳在胃内的pH变化趋势基本一致,巴氏杀菌乳在胃内消化接近空腹状态的时间最短。巴氏杀菌乳中蛋白消化率最高,UHT灭菌乳的消化率明显低于其他3种样品。4种牛奶经体外单独胃消化后生成的肽段分子质量基本在5000 u以下,而经体外连续胃肠消化后基本在1000 u以下,更易于人体消化吸收。巴氏杀菌乳和INF灭菌乳的消化率和消化产物的肽段分子质量分析上各有优势,但总体趋势基本一致,无显著差异,且均优于UHT灭菌乳。结论INF杀菌乳和巴氏杀菌乳的体外消化结果基本相当,优于UHT灭菌乳,为消费者提供了一种新的奶制品选择。
Objective To study the effects of different heat treatments on milk digestion in vitro.Methods The dynamic human stomach-intestineⅣ+was used to analyze the pH change,protein digestibility,gastric emptying and peptide distribution of four different heat-treated milk products:raw milk,pasteurized milk,ultra-high-temperature sterilized(UHT)milk and direct steam infusion(INF)milk.Results The pH change trends of raw milk and pasteurized milk in the stomach were very similar.Pasteurized milk took the shortest time to digest into a near-fasting state in the stomach.The protein digestibility of pasteurized milk was also the highest,whereas that of UHT milk was significantly lower than the other three samples.The molecular weight of peptides generated by the four kinds of milk after in vitro gastric digestion was below 5000 u.After in vitro gastrointestinal digestion,the molecular weight of the peptides reached below 1000 u,which is easy for digestion and absorption by the human body.Pasteurized milk and INF milk have advantages in protein digestibility and the molecular weight analysis of peptides of their digestion products.However,the general trend was the same without significant differences:they were both superior to UHT milk.Conclusion The in vitro digestion profiles of INF milk and pasteurized milk were the same,which were better than those of UHT milk,providing consumers with a new choice for dairy products.
作者
岳淑琴
黄建
刘文颖
王丽娟
何丽
唐艳斌
YUE Shuqin;HUANG Jian;LIU Wenying;WANG Lijuan;HE Li;TANG Yanbin(National Institute for Nutrition and Health,Chinese Center for Disease Control and Prevention,Key Laboratory of Trace Element and Nutrition,National Health Commission,Beijing 100050,China;College of Engineering,China Agricultural University,Beijing 100083,China)
出处
《中国食品卫生杂志》
CSCD
北大核心
2024年第2期126-132,共7页
Chinese Journal of Food Hygiene
基金
中国食品科学技术学会项目-不同工艺牛奶中活性蛋白研究项目。
关键词
热处理
牛奶
蛋白质
动态体外消化
Heat treatment
milk
protein
in vitro dynamic digestion
