大豆蛋白纤维聚集体的体外消化特性研究

In vitro digestive properties of soy protein fibrous aggregates

中文关键词:  大豆蛋白  纤维聚集体  INFOGEST 2.0

英文关键词:soy protein isolate  fibrous aggregates  in vitro digestion properties  INFOGEST 2.0

中文摘要:

      目的 探究大豆蛋白纤维聚集体的体外消化特性。方法 以大豆分离蛋白为材料, 通过在pH 2.0条件下调控大豆蛋白形成大豆蛋白纤维聚集体。采用标准的静态体外消化模型INFOGEST 2.0对大豆蛋白纤维聚集体进行体外模拟消化实验, 并通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate polyacrylamide gel electrophoresis, SDS-PAGE)、动态光散射仪(dynamic light scattering, DLS)及液相色谱-质谱法(liquid chromatography-mass spectrometry, LC-MS)对不同消化时间的胃肠消化产物的分子质量、粒径及肽段组成进行鉴定。结果 大豆蛋白纤维聚集体通过消化后被水解为10~15 kDa小分子的肽, 其粒径分布由120~800 nm减小至12~120 nm。LC-MS证实消化过程中肽段数量随着消化时间的增加呈阶梯式水解。主成分分析结果显示胃肠消化不同阶段产物组成具有明显的差异性。结论 大豆蛋白纤维聚集体在体外模拟消化过程中, 在胃/肠阶段中其分子量、粒径及肽段组成均表现出不同的消化行为, 这可为大豆产品在消化过程中营养特性的变化提供理论参考。

英文摘要:

      Objective To explore the in vitro digestion properties of soy protein fibrous aggregates. Methods In this study, soy protein isolate was used to produce soy protein fibrous aggregates by modulating soy protein at pH 2.0. A standard static in vitro digestion model, INFOGEST 2.0, was used to perform in vitro simulated digestion experiments, and the molecular mass, particle size and peptide composition of gastrointestinal digestion products at different digestion times were identified by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), dynamic light scattering (DLS) and liquid chromatography-mass spectrometry (LC-MS). Results The digestion process resulted in soy protein fiber aggregates being hydrolyzed into small peptides of 10-15 kDa, with their particle size distribution decreasing from 120-800 nm to 12-120 nm. LC-MS confirmed a stepwise increase in the number of peptide segments during the digestion process. Principal component analysis revealed distinct compositional differences in the gastric and intestinal digestion products. Conclusion The molecular mass, particle size and peptide composition of soy protein fiber aggregates have showed different digestive behaviors in the gastric/intestinal phases during the in vitro simulated digestive process, which will provide theoretical references for the changes of nutritional properties of soybean products during the digestive process.