Wageningen UR Livestock Research, Lelystad, The Netherlands.
Mol Nutr Food Res. 2013 Oct;57(10):1695-707. doi: 10.1002/mnfr.201200592. Epub 2013 Jun 14.
This paper gives an insight into key factors, which impair enzymatic protein digestion. By nature, some proteins in raw products are already poorly digestible because of structural peculiarities, or due to their occurrence in plant cytoplasmic organelles or in cell membranes. In plant-based protein, molecular and structural changes can be induced by genetic engineering, even if protein is not a target compound class of the genetic modification. Other proteins only become difficult to digest due to changes that occur during the processing of proteinaceous products, such as extruding, boiling, or acidic or alkaline treatment. The utilization of proteinaceous raw materials in industrial fermentations can also have negative impacts on protein digestibility, when reused as fermentation by-products for animal nutrition, such as brewers' grains. After consumption, protein digestion can be impeded in the intestine by the presence of antinutritional factors, which are ingested together with the food or feedstuff. It is concluded that the encircling matrix, but also molecular, chemical, and structural peculiarities or modifications to amino acids and proteins obstruct protein digestion by common proteolytic enzymes in humans and animals.
本文深入探讨了影响酶蛋白消化的关键因素。由于结构特性，或者由于它们存在于植物细胞质细胞器或细胞膜中，一些原始产品中的蛋白质本身就很难消化。在植物蛋白中，即使蛋白质不是基因修饰的目标化合物类别，遗传工程也可能诱导分子和结构的变化。其他蛋白质只有在加工蛋白质产品时发生变化才变得难以消化，例如挤压、煮沸、酸性或碱性处理。当作为动物营养的发酵副产物（如啤酒糟）重新用于工业发酵中的蛋白质原料时，也会对蛋白质的消化产生负面影响。在肠道中，蛋白质消化可能会受到抗营养因子的阻碍，这些因子与食物或饲料一起摄入。结论是，包围基质，以及氨基酸和蛋白质的分子、化学和结构特性或修饰，会阻碍人和动物常见的蛋白水解酶对蛋白质的消化。
