中国食品学报2017，Vol.17Issue(11)：216-222,7.DOI:10.16429/j.1009-7848.2017.11.028
高粱单宁对小麦蛋白体外消化率及其结构的影响
Effects of Sorguhm Tannin on the Digestibility in vitro and Structures of Wheat Protein
摘要
Abstract
Objective:To investigate effects of sorghum tannin on the digestibility in vitro and structures of wheat protein and provide evidence in developing low-cal wheat products.Methods:Tannin and wheat protein were extracted resectively from sorghum husks and wheat flour.Because of tannin,changes in digestibility in vitro and structure of wheat protein were determined by stomach-trypsin protease,FTIR,HPLC and SEM for discussing the mechanism of the interaction between tannins and wheat protein.Results:Sughum tannin could effectively reduce the wheat proteins digestibility in vitro.The complexation of wheat protein and sorghum tannin took place via hydrogen bonding.Possibly the complexes of wheat protein and sorghum tannin were difficult to be digested.SEM further evidenced the results.Conclusion:Sorghum tannin and wheat protein can form complexes via hydrogen bonding,and the former can reduce the digestibility in vitro of wheat protein.关键词
高粱单宁/小麦蛋白/体外消化率/结构Key words
sorghum tannins/wheat protein/digestibility in vitro/structure引用本文复制引用
尚凯宁,李敏,刘永乐,李向红,俞健,王发祥,王建辉..高粱单宁对小麦蛋白体外消化率及其结构的影响[J].中国食品学报,2017,17(11):216-222,7.基金项目
国家自然科学基金-青年基金项目(31101214,31571867) （31101214,31571867）
湖南省教育厅优秀青年项目(14B009) （14B009）
湖南省教育厅产业化培育项目(2015CY001) （2015CY001）
