中国食品学报2012，Vol.12Issue(4)：25-29,5.
乳清蛋白的体外模拟消化过程及热处理的影响
Study on the In Vitro Simulated Digestion Process of Whey Protein and Effects of Heat Treatment
摘要
Abstract
The in vitro pepsin and trypsin digestion process of whey protein and the effects of heat treatments were investigated in this paper. SDS-PAGE analytical results indicated that the effects of pepsin and trypsin on the digestion of whey protein was not very obvious. The dry heat-treatment (75-100 ℃, 1 h) did nearly not affect the in vitro digestion process by trypsin, while undcr the same conditions, the wet heat-treatment could remarkably improve the digestive effect of trypsin on the whey protein. After wet heat-treatment(75 ℃ and 100 ℃, 30 min) and trypsin digestion (8 h) of whey protein, its nitrogen releasing rate reached to 82.1% and 91.3%, respectively. However, the nitrogen releasing rate without wet heat-treatment was only 66.7%. This result suggested that the in vitro digestion process of whey protein was affected by different heat treatments. Wet heat treatment can effectively improve the digestion rate of whey protein, the higher the temperature of wet heat treatment, the faster the in vitro digestion rate of whey protein.关键词
乳清蛋白/体外消化/湿热处理/氮释放率Key words
whey protein/ in vitro digestion/ wet heat-treatment/ nitrogen releasing rate引用本文复制引用
何光华,黄俊,尤玉如,肖功年,刘士旺,储小军,魏培莲,王仁风..乳清蛋白的体外模拟消化过程及热处理的影响[J].中国食品学报,2012,12(4):25-29,5.基金项目
浙江省科技计划项目(2010C32032) （2010C32032）
杭州市产学研合作项目(No.20102131E40) （No.20102131E40）
