【作者】 孙娜； 佟晓红； 王欢； 江连洲；

【Author】 Sun Na;Tong Xiaohong;Wang Huan;Jiang Lianzhou;College of Food Science,Northeast Agricultural University;College of Agricultural,Northeast Agricultural University;

【机构】 东北农业大学食品学院； 东北农业大学农学院；

【摘要】 本研究研究了大豆-藻蓝共沉淀蛋白(Co)、共混蛋白(BL)、大豆分离蛋白(SPI)、藻蓝蛋白(PC)消化前后结构、消化特性和营养特性的变化。与BL相比,Co具有更高的α螺旋(20.71%)和β折叠(43.24%)含量,更小的粒径(239.10 nm)和ζ-电位(-24.53 mV),具有独特的"链网"结构。Co主要通过氢键、疏水相互作用和静电相互作用稳定。消化后,蛋白质结构展开,颗粒变小,从而生成抗氧化能力更强、鉴定到蛋白质种类更多的消化产物。其中Co的消化率最高(98.46%,肠道)。共沉淀处理可以有效地保护氨基酸,并使蛋白质被消化酶分解成更多具有潜在生物学功能的独有蛋白(139种)。本研究为在食品工业中开发具有优异营养特性的双蛋白产品提供新的理论依据。更多还原

【Abstract】 The study investigated the changes of structure,digestive characteristics and nutritional characteristics of soyphycocyanin co-precipitated protein(Co),blended protein(BL),soybean protein isolate(SPI) and phycocyanin(PC) before and after digestion.Compared with BL,Co had higher α-helix(20.71%) and β-sheet(43.24%) content,smaller particle size(239.10 nm) and ζ-potential(-24.53 mV),with unique ’chain network’ structure.Co was mainly stabilized by hydrogen bond,hydrophobic interaction,electrostatic interaction.After digestion,protein structure unfolded and particles became smaller,thereby generating digestive products with stronger antioxidant capacity and more protein types identified.Among them,the digestibility of Co was the highest(98.46%,intestinal).Co-precipitation treatment could effectively protect amino acids and enable protein to be digested by digestive enzymes into more unique proteins(139 kinds) with potential biological functions.This study provides new theoretical basis for the development of double protein products with excellent nutritional characteristics in the food industry.更多还原