食品与发酵工业2026，Vol.52Issue(1)：75-83,9.DOI:10.13995/j.cnki.11-1802/ts.042494
不同比例酪蛋白与乳清蛋白对老年人体外消化行为及抗氧化和抗炎指标的影响
Effects of different ratios of casein and whey protein on in vitro digestive behavior and antioxidation and anti-inflammation indices for the elderly
摘要
Abstract
This study mixed sodium caseinate and whey protein(C∶W)in mass ratios of 10∶0,8∶2,6∶4,4∶6,2∶8,and 0∶10,and used an in vitro gastrointestinal model for the elderly to simulate the digestive process.We compared the digestion of proteins as well as the anti-inflammation and antioxidation capacities of the digesta.The results showed that in the gastric digestion stage,the release of free amino groups increased significantly with the increase in the proportion of sodium caseinate,while in the intestinal digestion stage,the re-lease of free amino groups was more rapid with the increase in the proportion of whey protein.The bioactive functions of the digesta showed obvious ratio-dependence.The increase in the ratio of sodium caseinate significantly enhanced the calcium bioaccessibility and anti-inflam-mation capacity of the digesta,whereas the increase in the ratio of whey protein significantly enhanced the antioxidation capacity of the di-gesta.Taken together,a higher proportion of sodium caseinate favored protein degradation in the gastric phase as well as the calcium bioac-cessibility and anti-inflammation capacity,while a higher proportion of whey protein performed better in protein degradation in the intesti-nal phase as well as in antioxidation capacity.This study provides an important theoretical basis and practical reference for the development of nutritional supplements for the elderly.关键词
酪蛋白酸钠/乳清蛋白/体外胃肠消化/钙生物利用率/抗氧化/抗炎Key words
sodium caseinate/whey protein/in vitro gastrointestinal digestion/calcium bioaccessibility/antioxidation/anti-inflammation引用本文复制引用
敖敏,陶秀梅,刘昌树,刘建国,李可欣,刘若男,刘大松,周鹏..不同比例酪蛋白与乳清蛋白对老年人体外消化行为及抗氧化和抗炎指标的影响[J].食品与发酵工业,2026,52(1):75-83,9.基金项目
十四五国家重点研发计划子课题(2023YFF1103403) （2023YFF1103403）
无锡市基础研究项目(K20231027) （K20231027）
