乳清蛋白-低聚异麦芽糖模拟胃液消化过程中抗原性的变化
目的 研究乳清蛋白-低聚异麦芽糖和乳清蛋白在模拟胃液消化过程中抗原性及游离氨基酸的变化。方法 乳清蛋白(WPI)-低聚异麦芽糖制备后, 对WPI-低聚异麦芽糖及WPI模拟胃液消化过程中的抗原性变化和游离氨基酸含量进行分析。结果 糖基化后乳清蛋白中精氨酸、酪氨酸、胱氨酸和赖氨酸的含量显著降低。经过模拟胃液消化, 乳清蛋白和乳清蛋白-低聚异麦芽糖中α-乳白蛋白的抗原性降低到1 μg/mL以下, 乳清蛋白中β-乳球蛋白抗原性降低到42.83 μg/mL, 乳清蛋白-低聚异麦芽糖中β-乳球蛋白抗原性降低到15.66 μg/mL。结论 经过模拟胃消化, 乳清蛋白-低聚异麦芽糖中α-乳白蛋白和β-乳球蛋白的抗原性比乳清蛋白中α-乳白蛋白和β-乳球蛋白的抗原性低; 在模拟胃液消化过程中, 乳清蛋白-低聚异麦芽糖比乳清蛋白更容易受到胃蛋白酶酶解。
Objective To study the changes of antigenicity and free amino acids of whey protein-oligois?maltose and whey protein in a simulated gastric digestion. Methods The changes of antigenicity and free amino acids of whey protein-oligoisomaltose and whey protein during a simulated gastric digestion were analysed after the preparation of whey protein-oligoisomaltose. Results The contents of arginine, tyrosine, cystine, and lysine in whey protein decreased after the glycation. After the simulated gastric digestion, the antigenicity of α-lactalbumin in whey protein and whey protein-oligoisomaltose were all less than 1 μg/mL. At the same time, the antigenicity of β-lactoglobulin in whey protein decreased to 42.83 μg/mL, and the antigenicity of β-lactoglobulin in whey protein-oligoisomaltose decreased to 15.66 μg/mL. Conclusion After simulated gastric digestion, the antigenicity of α-lactalbumin and β-lactoglobulin in whey protein-oligoisomaltose were lower than that in whey protein. Compared with natural whey protein, whey protein-oligoisomaltose was more susceptible to pepsin hydrolysis during the simulated gastric digestion.
标题：乳清蛋白-低聚异麦芽糖模拟胃液消化过程中抗原性的变化
英文标题：Changes of antigenicity of whey protein-oligoisomaltose during simulated gastric digestion
作者：
李铮 中国农业大学食品科学与营养工程学院
郑喆 中国农业大学食品科学与营养工程学院
罗永康 中国农业大学食品科学与营养工程学院
中文关键词:乳清蛋白,低聚异麦芽糖,模拟胃液消化,抗原性,
英文关键词:whey protein,oligoisomaltose,simulated gastric digestion,antigenicity,
发表日期：2012-08-14
- 文件大小:
- 267.82 KB
- 下载次数:
- 60
-
高速下载
|
|
