Pasini G, Simonato B, Giannattasio M, Peruffo A D, Curioni A
Dipartimento di Biotecnologie Agrarie, Università di Padova, Padova, Italy.
J Agric Food Chem. 2001 May;49(5):2254-61. doi: 10.1021/jf0014260.
The proteins of wheat flour have several biological activities that can affect human health and physiology when wheat-based foods are consumed. The modifications of bread crumb and crust proteins during an in vitro peptic/pancreatic digestion process were studied by electrophoresis and immunoblotting with polyclonal antibodies specific for single proteins or groups of homologous proteins of the wheat flour, and the results were compared to those obtained for an unheated dough sample. The results show that baking affects the extent of proteolysis and the immunological and physicochemical features of the digestion products in relation to the level of the heat treatment. Therefore, the results concerning the digestion of the unheated wheat flour or dough are not representative of what happens when baked products enter the human digestive tract.
食用以小麦为原料的食品时，小麦粉中的蛋白质具有多种可影响人体健康和生理机能的生物活性。通过电泳以及使用针对小麦粉单一蛋白质或同源蛋白质组的多克隆抗体进行免疫印迹，研究了体外胃蛋白酶/胰酶消化过程中面包屑和面包皮蛋白质的变化，并将结果与未加热面团样品的结果进行比较。结果表明，烘焙会影响蛋白水解程度以及消化产物的免疫学和物理化学特性，这与热处理水平有关。因此，未加热小麦粉或面团的消化结果并不能代表烘焙食品进入人体消化道时的情况。
