食品科学2018，Vol.39Issue(8)：33-38,6.DOI:10.7506/spkx1002-6630-201808006
热处理对生鲜乳及复原乳蛋白质体外消化特性的影响
Effect of Heat Treatment on in Vitro Digestibility of Raw and Reconstituted Milk Protein
摘要
Abstract
The effect of heat treatment on the nutritional value of fresh raw milk and reconstituted milk were studied by in vitro simulated digestion method.The treated samples were detected by SDS-polyacrylamide gel electrophoresis(SDS-PAGE), size exclusion high performance liquid chromatography, scanning electron microscopy and mass spectrometry. The results showed that some milk proteins were broken down during simulated gastric digestion, and casein showed the highest degree of breakdown. The level of digestion of casein in fresh milk by the gastric juice was higher than that of other heat-treated samples. After digestion with the intestinal juice, milk proteins were completely broken down into free amino acids and small peptides, and the digestibility of fresh milk was higher than that of other heat-treated samples. Milk proteins were mainly digested into peptides with molecular weight of less than 1 500 Da, which can be easily absorbed by the body. It was observed by scanning electron microscopy (SEM) that heat treatment induced denaturation and aggregation of milk proteins and that the particle size of reconstituted milk was larger than that of other milk samples with increasing heating temperature. Analysis by mass spectrometry (MS) and high performance liquid chromatography (HPLC) revealed that greater degree of heat treatment resulted in higher reaction degree in Maillard reaction.关键词
热处理/体外模拟/消化率/肽片段/美拉德反应Key words
heat treatment/in vitro gastrointestinal digestion/digestibility/peptide/Maillard reaction分类
轻工纺织引用本文复制引用
姜竹茂,刘晓,张书文,逄晓阳,刘鹭,芦晶,吕加平..热处理对生鲜乳及复原乳蛋白质体外消化特性的影响[J].食品科学,2018,39(8):33-38,6.基金项目
国家自然科学基金面上项目(31371808 （）
31671878) （）
国家自然科学基金青年科学基金项目(31401514) （31401514）
"十二五"国家科技支撑计划项目(2013BAD18B10) （2013BAD18B10）
现代农业产业技术体系北京市奶牛产业创新团队项目 （）
公益性行业(农业)科研专项(201303085) （农业）
山东省重点研发计划项目(2016GNC113011) （2016GNC113011）
